Moroccan Bstilla Sweet Savory Pie (Printable Version)

Crisp pastry filled with spiced chicken, eggs, and almonds, topped with cinnamon sugar

# What You'll Need:

→ Poultry Filling

01 - 1.5 lbs chicken thighs, bone-in and skinless
02 - 2 medium onions, finely chopped
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground turmeric
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon ground white pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
12 - 2 cups chicken broth
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup chopped fresh parsley

→ Egg Mixture

15 - 6 large eggs
16 - Reserved sauce from poultry filling

→ Almond Layer

17 - 1 cup whole blanched almonds
18 - 2 tablespoons unsalted butter, melted
19 - 1/4 cup granulated sugar
20 - 1/2 teaspoon ground cinnamon
21 - 1/4 teaspoon orange blossom water

→ Assembly

22 - 8-10 sheets warqa pastry or phyllo dough
23 - 6 tablespoons unsalted butter, melted
24 - 2 tablespoons powdered sugar
25 - 1 teaspoon ground cinnamon

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft, about 5 to 7 minutes. Add chicken thighs, ginger, cinnamon, turmeric, black pepper, white pepper, salt, saffron with soaking liquid, and chicken broth. Bring to a simmer, cover, and cook for 35 to 40 minutes until chicken is tender.
02 - Remove chicken from pot and shred meat, discarding bones. Reserve the cooking sauce in the pot.
03 - Place reserved sauce over medium heat and reduce to approximately 1 cup. Beat eggs in a bowl, then slowly add to reduced sauce, stirring constantly to scramble until just set and creamy. Remove from heat immediately.
04 - Toast almonds in a dry pan over medium heat until golden. Pulse in a food processor until coarsely ground. Mix with melted butter, sugar, cinnamon, and orange blossom water if using.
05 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Lay 4 to 5 pastry sheets in the dish, overlapping and allowing edges to hang over sides. Brush each sheet with melted butter. Spread half the almond mixture, then all shredded chicken, then egg mixture, then remaining almonds. Fold overhanging pastry over filling. Cover with 3 to 4 additional sheets, tucking edges underneath and brushing each with butter.
06 - Bake for 35 to 40 minutes until golden and crisp. Cool for 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns before serving.

# Expert Tips:

01 -
  • The contrast between buttery crisp pastry and tender spiced filling is absolutely addictive
  • It looks like you spent hours in the kitchen but the assembly is actually quite forgiving
  • The sweet cinnamon sugar topping creates that magical moment when everyone at the table goes quiet
02 -
  • Work quickly with phyllo dough and keep unused sheets covered with a damp towel to prevent drying
  • The egg mixture must be creamy and slightly underdone when you remove it from heat
  • Let the pie cool at least 10 minutes before cutting or the layers will slide apart
03 -
  • Don't skip the powdered sugar topping—it creates the essential sweet and savory contrast
  • If using squab or Cornish game hen, reduce the initial braising time to about 25 minutes

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