Chicken Bastilla Pie Recipes

MOROCCAN CHICKEN PIE

Steps:

• Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
• Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
• Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
• Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
• Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
• Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
• Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
• Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
• Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
• Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
• Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
• Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

MOROCCAN CHICKEN BASTILLA

Steps:

• Cut the chicken into pieces, discarding the skin. Add the butter and oil to a large Dutch oven or other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.
• Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.
• While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.
• Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for 1 to 2 minutes.
• Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to 10 minutes for the eggs to set. Some oil separating from the eggs is okay. Set the egg stuffing aside.
• Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
• Fry the almonds in batches, stirring constantly, until light golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
• When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water, and softened butter. Set aside.
• Generously oil a 14-inch or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
• Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic since it dries out very quickly.
• Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)-or double layers of phyllo dough-in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Butter each layer of dough.
• Place one buttered 12-inch circle of warqa, or two 12-inch buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.
• Cover the 12-inch circle with the chicken filling, and distribute the egg stuffing over the chicken.
• Top the egg stuffing with another buttered 12-inch circle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. Spread the almond topping over this layer of dough.
• Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
• Brush butter on the folded edges of dough, and top with 3 more overlapping layers of warqa (shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
• Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.
• The bastilla is now ready for baking, or it can be covered in plastic and stored in the refrigerator for up to 1 day, or in the freezer for up to 2 months.
• Position a rack in the center of the oven and preheat to 350 F (180 C). Oil a flat baking sheet.
• Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed in the oven directly from the freezer will take up to 1 hour to bake.
• Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
• Serve immediately.

CHICKEN BASTILLA PIE}

Steps:

• Preheat the oven to 180C. Heat 1 tbsp Cornicabra Extra Virgin Olive Oil in a large pan over a medium high heat. Add the chicken and fry for 5 minutes on each side until browned on the outside. Stir in the Chermoula Paste and fry 1-2 minutes then add 150ml cold water, stirring to lift any bits stuck to the bottom of the pan. Cover and simmer over low-medium heat for 20 minutes until chicken is cooked through, stirring once or twice and adding a splash of water if needed. When cooked, the water should have mainly evaporated leaving a think coating sauce (cook with lid off for a minute or two if necessary). Season to taste with salt and freshly ground black pepper. Shred the chicken with two forks then stir in the almonds and herbs. Lightly beat the eggs with the cream or milk and some salt and black pepper. Heat a drizzle of olive oil or knob of butter in a frying pan over a low-medium heat, add the eggs and cook for 3-4 minutes, stirring once or twice gently, until just set. To assemble, lightly grease a round 23cm springform or loose-bottomed cake tin with olive oil. Brush a sheet of filo generously with olive oil or melted butter and lay inside the tin, oiled side up, letting excess hang over the edges. Repeat with a further 4-5 sheets of filo, laying each one across the previous one at an angle so the whole tin is lined (you can be quite rough). Spoon in half the chicken, top with the egg and the remaining chicken. Fold in the excess filo pastry to cover the pie. Brush the remaining sheet or two of pastry with oil or butter and scrunch up on top of the pie to completely cover. Brush with any remaining butter or oil. Place on a baking sheet and cook in the oven for 30 minutes until crisp and golden-brown and piping hot. Remove from tin. For an authentic finish, dust with icing sugar. Cut into wedges and serve.

BISTEEYA

Steps:

• Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
• Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
• Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
• Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
• Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
• Preheat oven to 350 degrees.
• Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
• Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
• With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
• Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
• Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

CHICKEN BASTILLA

Steps:

• Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
• Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
• Preheat oven to 400.
• Transfer the chicken to a plate.
• Boil the cooking juices until they are reduced to a thick, dryish sauce.
• Set aside.
• When chicken is cool enough to handle, remove the skin and take the meat off the bones.
• Coarsely chop the meat.
• Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
• Set aside.
• Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
• Add the remaining cinnamon and sugar.
• On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
• Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
• Cover with the egg mixture, and top with chicken and almonds.
• Fold the sides of the pastry up and over the filling to completely enclose the filling.
• If necessary, patch any gaps with more pastry, always brushing with oil.
• Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
• To serve, lightly dust confectioner's sugar andground cinnamon over the top.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)

Steps:

• To make the almond sugar:
• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• To make the filling:
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
• To make the ras el hanout:
• In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.