Ingredients
-
1/4
-
1/2
-
2
-
2
-
1
-
1/4
-
1/2
-
1 1/4
-
4
-
1/2
-
-
-
-
-
Directions
B’stilla, A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!, I halved the recipe. Everything came out very good, but we just didn’t like the sweet and savory combination. I gave it 5 stars because the formula and directions of the recipe was great, but it just wasn’t to our liking.
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Steps
|
1
Done
|
In a Large Pot, Melt Cup of Butter Over Moderate Heat and Add Chickens, Parsley, Onion, Saffron and 2 Cups Water. |
|
2
Done
|
Bring Mixture to Boil and Simmer, Covered, For 45 Minutes. |
|
3
Done
|
Transfer Chicken to Cutting Board, Reserving Liquid, and Let Cool. |
|
4
Done
|
Shred Chicken and Return Meat to Liquid. |
|
5
Done
|
Bring to Boil and Cook, Stirring, Until Almost All Liquid Is Evaporated. |
|
6
Done
|
Let Cool. |
|
7
Done
|
in a Bowl, Combine Almonds and 1 Cup of Sugar. |
|
8
Done
|
Add of Almond Mixture to Chicken, Stir in Beaten Eggs, Pepper and 2 Tsps Cinnamon. |
|
9
Done
|
Preheat Oven to 330f and Place Rack in Middle of Oven. |
|
10
Done
|
Line a Buttered 13 X 14 Inch Ovenproof Dish With 1 Sheet of Phyllo. |
