Moroccan Chicken B'stilla

 This dish is one of the most loved and sought after dishes when visitors come to Morocco. It is a meat pie, tradi- tionally made with pigeon though you’ll be hard pressed to find it made that way today. The chicken variety in- cludes eggs, onions, almonds and powdered sugar. Don’t let the ingredients scare you away - they come together beautifully.

 

 

INGREDIENTS

 

FILLING

 

◊       2 tablespoon olive oil

◊       1 onion finely chopped

◊       3-4 boneless, skinless chicken breast halves

◊       1/4 cup minced fresh flat leaf parsley

◊       2 tablespoon minced fresh cilantro (I use a bit more)

◊       1/4 teaspoon ground turmeric

◊       8 threads saffron, crushed

◊       1 cup water

◊       1 teaspoon ground ginger

◊       1-1/4 teaspoon ground cinnamon

◊       3 eggs, lightly beaten

◊       1 teaspoon salt

◊       1/2 teaspoon pepper

◊       2/3 cup powdered sugar

 

 

ALMOND MIXTURE

 

 

◊       1/2 cup whole blanched almonds (I used split almonds)

◊       1/2 cup powdered sugar

◊       1 teaspoon ground cinnamon

◊       12 sheets phyllo dough or warka, thawed

◊       1 cup (2 sticks) butter, melted

◊ Ground cinnamon and powdered sugar for garnish

 

 

FILLING

 

 

◊      In a large saucepan over med heat, heat the oil. Sauté onion until golden (6-8 min). Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min).

◊      Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are scrambled. Shred the chicken & add it to the egg mixture.

◊        Set aside.

 

ALMOND MIXTURE

 

 

◊      In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.

◊      Preheat the oven to 425 degrees F.

◊      Remove 12 sheets of phyllo from the package.

◊      Stack the 12 sheets on a work surface and cover with a damp towel.

Brush some butter on a pizza pan or baking sheet.

◊      Layer 3 sheets of phyllo, lightly brushing each layer with butter.

◊      Sprinkle the 3rd sheet evenly with ½ of the almond mixture.

◊      Layer & butter 3 more sheets. Spread the chicken mixture evenly over the top, leaving a 1½” border of phyllo.

◊      Fold over the edges to partially cover the chicken mixture. Layer & butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.

◊      Layer & butter the last 3 sheets of phyllo over the almond mixture.

◊      Tuck the edges of the last 6 sheets under the b’stilla as you would a bed sheet.

◊      Bake the b’stilla until golden brown (20-25 min).

◊      Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the b’stilla lightly and; evenly with sugar.

◊      Using thumb & forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it). Serve immediately, before pastry becomes soggy.

 

GLUTEN FREE WARKA

 

Warka is the name of the phyllo-like pastry used in b’stilla. If you’re making b’stilla you can use phyllo dough as it’s easy to find and use. If however you have someone in the home with celiac disease or an aver- sion to gluten this recipe for gluten-free warka will create the same results. This is time intensive and unfortunately the dough doesn’t freeze well as is, but if you use the warka to make something, par-bake and then freeze it will not be an issue.

INGREDIENTS

 

◊       3/4 cup sorghum flour

◊       1/4 cup tapioca starch

◊       1/4 cup brown rice flour

◊       1/4 cup white rice flour

◊       1 teaspoon salt

◊       1 tablespoon cider vinegar

◊       1 tablespoon extra virgin olive oil

◊       3 tablespoon vegetable oil

◊       1 1/2 teaspoon xanthan gum

◊       2 3/4 c water

◊       Paper towels or parchment paper

◊       3-4” bristle paintbrush (one that is used only in the kitchen)

 

 

INSTRUCTIONS

 

◊       In a food processor combine everything except the vegetable oil. Blend until everything is well combined and is a thin batter.

◊       Refrigerate covered for 2 hours.

◊       During this time prepare for making the warka. Cut sheets of parchment paper or paper towel into pieces to place between the layers. Place a small bowl of the vegetable oil in your work area with a paper towel to be used on the pastry sheets.

◊       Remove batter from the refrigerator and heat a skillet on

◊       medium high heat. I’ve found using a pan that is the same size as the sheets you would like is the easiest.

◊       Pour a small amount of oil into the pan and wipe off with a paper towel.

◊       Using your paintbrush, brush on the batter making a thin layer.

 

Working in a circular fashion dabbing batter in the areas with holes. This may take a few attempts to get a good understanding of how much to use.

 

◊       Heat for approximately 2 minutes. You will see the edges starting to pull up and the middle beginning to dry. You do not want this to cook completely through or it will become hard and impossible to use for briouats or b’stila.

◊       Very carefully pull the sheet out of the pan and transfer to a parchment/paper towel on a plate. Dab another paper towel with vegetable oil and spread on the warka sheet. Cover with a sheet of parchment or paper towel.

◊       Repeat the steps until batter is gone. This recipe will make 30-32 sheets or warka.

◊       The warka can be used immediately or placed into a freezer bag and frozen until ready to use. Be sure to thaw at room temperature before using.