Moroccan Bsteeya Recipes

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MOROCCAN CHICKEN PIE



Moroccan Chicken Pie image

This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.

Provided by David Tanis

Categories     dinner, pies and tarts, poultry, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 22

3 pounds large skin-on, bone-in chicken thighs (6 to 8 thighs)
Salt and pepper
2 tablespoons extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon crumbled saffron
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
4 cups chicken broth
1 cup golden raisins, soaked in hot water and drained
1 pound ricotta
2 tablespoons chopped mint
3 tablespoons diced preserved lemon, skin only, rinsed
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 cup roughly chopped toasted almonds
1 cup roughly chopped toasted pistachios
14 (12-by-17-inch) sheets phyllo
3/4 pound unsalted butter (3 sticks), melted
Confectioners' sugar, for garnish

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.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram

BSTEEYA



Bsteeya image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 2h20m

Yield Six to eight servings

Number Of Ingredients 20

4 rock Cornish game hens, about 1 1/4 pounds each (see note)
2 tablespoons butter
1 1/4 cups finely chopped onions
1 tablespoon finely minced garlic
3/4 teaspoon ground turmeric
1 tablespoon grated fresh ginger or 1 teaspoon dried 12-inch length of cinnamon stick
1 teaspoon (2 grams) loosely packed thread saffron
1/4 teaspoon allspice
4 sprigs fresh parsley
Salt to taste, if desired
12 peppercorns
4 cups water or chicken broth
1 cup whole blanched almonds
1/4 cup sugar
1 teaspoon ground cinnamon, plus 1/4 to 1/2 teaspoon for garnish
6 eggs, well beaten
2 tablespoons finely chopped fresh coriander leaves, optional
18 sheets phyllo pastry, available in specialty food shops and in shops that specialize in Greek and Middle Eastern foods
10 tablespoons clarified butter (see note)
2 teaspoons confectioners' sugar

Steps:

  • Cut the game hens into serving pieces.
  • Melt two tablespoons of butter in a kettle and add the onions and garlic. Cook, stirring, until the onions are wilted. Add the turmeric, ginger, cinnamon stick, saffron, allspice, parsley sprigs, salt and peppercorns. Stir to blend and cook briefly. Add the game hen pieces and sprinkle with salt and pepper. Add the water or broth and bring to the boil. Let cook 45 minutes. Carefully remove the pieces of game hen. Strain the broth into a skillet or saucepan, discarding the solids. Bring the broth to the boil and cook over high heat until reduced to about three-quarters of a cup.
  • Put the almonds in a skillet and cook, stirring often, until they are golden brown. Take care that they do not burn. Remove from the heat and let cool. Put the almonds into the container of a food processor or electric blender and process until coarse-fine. Blend with the sugar and one teaspoon ground cinnamon and set aside.
  • Pull away and discard the skin and bones from the game hens. Shred the meat. There should be about five to six cups of meat. Set aside.
  • Bring the broth to the boil. Pour about one-quarter cup of the simmering broth into the beaten eggs. Add the coriander. Pour this mixture into the remaining broth and cook over very low heat, stirring rapidly with a wire whisk, until the mixture is thickened. Pour and scrape it immediately into a mixing bowl and let cool.
  • Select a large Pyrex pie dish, one and three-quarter inches deep and 11 inches in diameter, or another smooth- rimmed utensil of approximately the same size.
  • Lay out the phyllo sheets in one stack and have a damp towel at hand to keep the leaves covered to prevent their drying out.
  • You will use the top sheet of pastry as you work. Brush the top sheet with clarified butter and transfer it, buttered side up, over the pie plate, letting the outer edges extend outward. Butter a second sheet and add this to the first, buttered side up. Repeat with four more sheets, making a total of six.
  • Spoon about half of the egg mixture over the bottom of the pastry-lined pie plate. Smooth it over. Top this with the shredded poultry and smooth it over. Brush six sheets of pastry with butter and add them, buttered side up, over the poultry, letting the outer edges extend outward. Add the remaining egg mixture and smooth it over. Cover the egg mixture with the almond mixture, smoothing it over.
  • Fold the overlapping edges of pastry toward the center, covering the upper surface of the pie neatly and well.
  • Butter one more sheet of pastry and place it, but tered side down, over the pie, outer edges extended outward. Butter a second sheet and arrange it neatly on top. Carefully tuck the edges of the pastry over the pastry-wrapped pie to make a smooth product.
  • Meanwhile, preheat the oven to 425 degrees.
  • Place the pie in the oven and bake 20 minutes.
  • If any fat has accumulated around the edges of the pie, pour it off carefully.
  • Hold a small sieve over the pie and add the confectioners' sugar. Sprinkle the sugar evenly over the pie. Decorate the top evenly with the remaining ground cinnamon sprinkled in thin lines over the top to make a wedge or square pat tern. Serve the pie cut into wedges.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 34 grams, Carbohydrate 41 grams, Fat 60 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 21 grams, Sodium 1282 milligrams, Sugar 11 grams, TransFat 0 grams

MOROCCAN B'STEEYA



Moroccan B'Steeya image

B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken, and sugared almonds in the filling for our version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

1 whole roaster chicken, about 4 pounds, cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 cup orange-flower water
1 package (17 ounces) store-bought phyllo dough

Steps:

  • Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
  • Transfer chicken mixture to a medium-heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
  • Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
  • Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
  • Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
  • Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.

BASTEEYA (MOROCCAN CHICKEN PIE)



Basteeya (Moroccan Chicken Pie) image

I have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. I saw Christine Cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my "must-try" pile of printouts! Cushing says, "This is a killer Moroccan pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing."

Provided by Lennie

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 small Thai chile (or chile flakes, to taste)
1 cinnamon stick
1 teaspoon good-quality Madras curry powder
1 teaspoon chopped fresh ginger
1 teaspoon grated fresh lemon zest
4 cooked chicken legs, bones removed and meat chopped coarsely
2 pitted prunes, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
1/2 lemon, juice of
coarse salt
fresh ground black pepper, to taste
1 tablespoon icing sugar
2 tablespoons toasted whole almonds
1/2 teaspoon ground cinnamon
1/3 cup melted butter (or olive oil)
8 sheets phyllo dough
1 egg, lightly beaten
2 tablespoons chopped fresh coriander (also known as cilantro)

Steps:

  • Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
  • In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
  • Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
  • Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
  • Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
  • Preheat oven to 375F.
  • When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
  • Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
  • Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
  • Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
  • Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
  • Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.

BISTEEYA OR MOROCCAN CHICKEN PIE



Bisteeya or Moroccan Chicken Pie image

This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!

Provided by Recipe Baroness

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

14 tablespoons butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

Steps:

  • In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
  • simmer gently, covered, until the chicken is cooked, 45 minutes.
  • remove the chicken from the sauce and let it cool.
  • remove all the bones and tear the chicken into 1 inch pieces.
  • bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
  • add the chicken, cilantro, parsley, salt and pepper and mix well.
  • Preheat oven to 375°F.
  • Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
  • Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
  • set aside and reserve the rest of the cinnamon sugar for a garnish.
  • Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
  • place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
  • brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
  • spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
  • Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
  • then continue adding 7 more sheets of phyllo to the pie as your did before.
  • tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
  • place in 375F oven and bake until golden brown and flaky, about 20 minutes.
  • sprinkle the garnishing cinnamon and sugar over top.

Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7

MOROCCAN-STYLE CHICKEN PIE



Moroccan-Style Chicken Pie image

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Chicken     Bake     Sauté     High Fiber     Father's Day     Dinner     Raisin     Almond     Winter     Cinnamon     Phyllo/Puff Pastry Dough     Butter     Bon Appétit     Peanut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 20

Filling:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Phyllo:
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)

Steps:

  • For filling:
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
  • Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
  • For phyllo:
  • Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
  • Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
  • Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)



Individual B'stillas (Moroccan Chicken and Almond Pies) image

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

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.

BISTEEYA



Bisteeya image

At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

3 1/2 pounds bone-in, skin-on chicken legs and thighs
4 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
1/2 teaspoon saffron
1/4 teaspoon turmeric
4 cinnamon sticks
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons olive oil
3/4 pound almonds, finely chopped
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/4 cup fresh lemon juice
8 large eggs
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh cilantro
1/3 cup finely chopped preserved lemons
About 1 cup Clarified Butter
1 (12-ounce) package frozen phyllo, thawed in refrigerator

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.

More about "moroccan bsteeya recipes"

MOROCCAN CHICKEN (OR CAULIFLOWER) BISTEEYA WITH EGGS - CTV
moroccan-chicken-or-cauliflower-bisteeya-with-eggs-ctv image
Ingredients. 1 medium Capon or small turkey, cut into medium spices 3 tablespoons olive oil 1/2 pound clarified butter
From more.ctv.ca
  • Place chicken in large pot with the oil, ginger, salt, pepper, saffron, 1/2 teaspoon of cinnamon, the onions, and very little water so that the chicken is braised and not boiled.
  • As soon as you can handle it, remove the skin and bones from the chicken, and tear flesh into small pieces. Add the herbs to the liquid in the pan and reduce it to a thick sauce. Beat the eggs and add to the sauce as if to make scramble eggs.


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From joepastry.com


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