Moroccan Bstilla Sweet Savory Pie (Printable Version)

Spectacular Moroccan pie with spiced chicken, eggs, almonds in crisp buttery pastry topped with cinnamon sugar.

# Ingredient List:

→ Poultry Filling

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→ Egg Mixture

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→ Almond Layer

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→ Assembly

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# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft, 5-7 minutes. Add chicken, ginger, cinnamon, turmeric, both peppers, salt, saffron with soaking liquid, and chicken broth. Bring to a simmer, cover, and cook for 35-40 minutes until chicken is tender. Remove chicken, shred meat, discarding bones. Reserve sauce in pot.
02 - Place reserved sauce over medium heat, reduce to about 1 cup. Beat eggs in a bowl, then slowly add to sauce, stirring constantly to scramble until just set and creamy. Do not overcook. Remove from heat and set aside.
03 - Toast almonds in a dry pan over medium heat until golden. Pulse almonds in a food processor until coarsely ground. Mix with melted butter, sugar, cinnamon, and orange blossom water if using.
04 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Lay 4-5 phyllo sheets, overlapping, in the dish, letting edges hang over sides. Brush each with melted butter. Spread half the almond mixture, then all the shredded chicken, then the egg mixture, then remaining almonds. Fold overhanging pastry over filling. Cover with 3-4 more sheets, tucking edges underneath and brushing each with butter. Brush top with more butter.
05 - Bake for 35-40 minutes until golden and crisp. Cool 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns.

# Expert Tips:

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  • The contrast between buttery crisp pastry and tender spiced chicken feels like eating something truly special
  • That unexpected dusting of cinnamon and sugar makes every bite feel like discovering a secret
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  • Work quickly with phyllo once opened, covering unused sheets with a damp towel to prevent drying and cracking
  • The egg mixture must be creamy, not dry, so pull it off the heat while it still looks slightly undercooked
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  • If using phyllo, thaw it overnight in the refrigerator rather than on the counter for more pliable sheets
  • Toast your spices in a dry pan for 30 seconds before adding them to the chicken for deeper flavor

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