B’stilla Recipe - A Sweet and Savory Moroccan Delight

A delicious Moroccan pastry filled with spiced chicken.

B’stilla, also known as pastilla, is a traditional Moroccan dish that combines sweet and savory flavors in a unique way. It's a pastry filled with a delicious mixture of spiced meat and almonds, wrapped in layers of delicate phyllo dough, and dusted with powdered sugar and cinnamon. Follow this recipe to create a dish that's sure to impress your family and friends

Make Delicious B’stilla with Kitchen Pal

Ingredients:

For the filling:

• 500 gr chicken thighs, boneless and skinless

• 1 onion, diced

• 3 garlic cloves, minced

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh cilantro

• 1/2 cup blanched almonds, toasted and coarsely chopped

• 2 tablespoons olive oil

• 1/4 cup chicken broth

• 2 eggs, beaten

For assembling the pastry:

• 10 sheets of phyllo dough, thawed

• 1/2 cup unsalted butter, melted

• 1/4 cup powdered sugar

• 1/4 teaspoon ground cinnamon

Nutrition Information:

• Calories: 350

• Fat: 22g

• Carbohydrates: 24g

• Protein: 16g

• Sodium: 450mg

Allergy Information:

• This recipe contains almonds, wheat, and eggs. Please avoid it if you have allergies.

Time of Preparing:

• Prep Time: 45 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

3. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent about 5 minutes.

4. Add the chicken thighs and spices (ginger, cinnamon, cumin, paprika, turmeric, salt, and black pepper) to the skillet. Cook until the chicken is browned on both sides, about 5-7 minutes per side.

5. Add the chicken broth, chopped parsley, and chopped cilantro to the skillet. Reduce the heat to low, cover, and simmer for 20-30 minutes, or until the chicken is cooked through.

6. Remove the chicken from the skillet and let it cool for a few minutes. Once cooled, shred the chicken into small pieces.

7. Add the chopped almonds and beaten eggs to the skillet with the remaining broth and spices. Cook over medium heat, stirring constantly, until the mixture thickens and the eggs are cooked about 5-7 minutes.

8. Add the shredded chicken back to the skillet and stir to combine.

9. In a separate bowl, mix together the powdered sugar and cinnamon.

10. To assemble the pastry, lay one sheet of phyllo dough on a work surface and brush it with melted butter. Repeat with 4 more sheets, brushing each layer with melted butter.

11. Place the chicken and almond mixture on top of the phyllo layers.

12. Cover the chicken mixture with 4 more sheets of phyllo dough, brushing each layer with melted butter.

13. Fold the edges of the phyllo dough over the filling to form a packet.

14. Brush the top layer of phyllo dough with melted butter and sprinkle with the powdered sugar and cinnamon mixture.

15. Bake the B'stilla in the preheated oven for 30-40 minutes, or until the phyllo dough is golden brown.

16. Remove from oven and let cool for 5 minutes.

17. Serve hot and enjoy your delicious B'stilla!

A golden-brown crust made from layers of phyllo dough wrapped around a savory chicken filling.

We hope you enjoyed this delicious B'stilla recipe, a traditional Moroccan dish that's perfect for a special occasion. Stay tuned for more exciting recipes and culinary adventures in Kitchen Pal. Whether you're a seasoned chef or a beginner in the kitchen, we have something for everyone to enjoy. Don't forget to come back and explore our wide range of recipes and cuisines from around the world. Happy cooking!

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