Best 2 Individual Bstillas Moroccan Chicken And Almond Pies Recipes
**Unravel the Culinary Delights of Bstila: A Journey Through Moroccan Cuisine**
Bstila, a majestic culinary creation from Morocco, is a symphony of flavors and textures that captivates the senses and transports you to the vibrant souks of Marrakech. This intricate dish, often served as a centerpiece at special occasions and celebrations, showcases Morocco's rich culinary heritage and the artistry of its chefs. With its flaky pastry encasing a savory filling of tender chicken, caramelized onions, aromatic spices, and the nutty crunch of almonds, Bstila is a true masterpiece.
This article presents a collection of Bstila recipes that explore the diverse culinary expressions of this beloved Moroccan dish. From the classic Bstila with chicken and almonds to innovative variations featuring seafood, vegetables, and even sweet fillings, these recipes offer a tantalizing journey through the diverse culinary landscapes of Morocco. Whether you're a seasoned cook looking to expand your repertoire or a novice seeking an exciting culinary adventure, this article has something for every palate and skill level.
MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
CHICKEN & ALMOND PASTILLAS
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
- Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
- For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.
Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
Tips:
- For the perfect filo dough texture, work with it at room temperature and cover it with a damp cloth to prevent drying.
- To achieve crispy filo dough layers, brush each sheet with melted butter or oil before assembling the bstila.
- For a flavorful chicken filling, marinate the chicken overnight or for at least 4 hours with Moroccan spices and herbs.
- To ensure the chicken filling is cooked thoroughly, cook it over medium heat until the juices run clear.
- For a nutty and aromatic filling, toast the almonds and sesame seeds before adding them to the chicken mixture.
- For a rich and creamy sauce, whisk the eggs and cream together until well combined.
- To prevent the bstila from becoming soggy, brush the bottom of the filo dough with melted butter or oil before adding the filling.
- To achieve a golden brown crust, bake the bstila in a preheated oven until the top is crispy and golden.
- For an authentic presentation, sprinkle the bstila with cinnamon sugar and toasted almonds before serving.
Conclusion:
The individual bstilas are a delightful fusion of Moroccan flavors and textures. With their crispy filo dough layers, flavorful chicken filling, nutty almond and sesame seed mixture, and creamy sauce, these pies are a perfect appetizer or main course for any occasion. By following the tips and tricks provided in this recipe, you can create delicious and authentic bstilas that will impress your family and friends. Whether you're a seasoned cook or just starting your culinary journey, these individual bstilas are a must-try for anyone who loves Moroccan cuisine.
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