Moroccan Style Chicken Pie 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

MOROCCAN CHICKEN POT PIE



Moroccan Chicken Pot Pie image

Provided by Veronica Chambers

Categories     Chicken     Olive     Bake     Quick & Easy     Low Cal     Raisin     Spice     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Steps:

  • Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
  • Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
  • Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

MOROCCAN CHICKEN



Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

MOROCCAN CHICKEN PIE



Moroccan Chicken Pie image

Deli rotisserie chicken cuts down the prep time for this tasty dinner pie, while turmeric and cinnamon add rich flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 large onion, chopped (1 cup)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 tablespoons Gold Medal™ all-purpose flour
1 cup reduced-sodium chicken broth
1/3 cup raisins
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
Cooking spray
1/2 cup slivered almonds, finely ground

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.
  • In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.
  • Place phyllo sheets on work surface; cover with clean damp towel. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1 1/2 teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate.
  • Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

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.

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 CHICKEN POT PIE



Moroccan Chicken Pot Pie image

Make and share this Moroccan Chicken Pot Pie recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Moroccan

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts, halves" cut into 1-inch cubes"
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisin
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Steps:

  • Preheat oven to 425°F Mix chicken ,paprika, cumin, and cinnamon in large bowl to coat. Season chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
  • Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture _ stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
  • Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

Nutrition Facts : Calories 372.6, Fat 18, SaturatedFat 6.8, Cholesterol 81.1, Sodium 614.1, Carbohydrate 24.9, Fiber 2.8, Sugar 7, Protein 29.3

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#食谱 #胖胖老婆 摩洛哥鸡肉馅饼 #RECIPE HOW-TO MAKE / …
#养胖老婆#食谱#胖胖老婆#深夜食堂#RECIPE HOW-TO MAKE / COOK / BAKEYour best friend on the road to YouTube success.Loved by More than …
From youtube.com
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B'STILA (MOROCCAN CHICKEN/NUT PIE) RECIPE
2012-09-06 Made with simple ingredients, our B'stila (moroccan Chicken/nut Pie) is amazingly delicious, and addictive, everyone will be asking for more B'stila (moroccan Chicken/nut Pie). What Makes This B'stila (moroccan Chicken/nut Pie) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been ...
From bakerrecipes.com
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MOROCCAN CHICKEN PIE - REAL RECIPES FROM MUMS
2014-07-13 Preheat oven to 200C. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, until soft. Add the mince and sweet potato and cook, breaking up lumps with a wooden spoon, for 5 minutes or until the mince is brown. Stir in the spice paste and peas, and season with salt and pepper.
From mouthsofmums.com.au
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MOROCCAN-STYLE CHICKEN PIE | CHICKEN PIE RECIPE, CHICKEN PIE, …
Apr 3, 2016 - 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.
From pinterest.ca
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BEST BASTEEYA (MOROCCAN CHICKEN PIE) RECIPES | FOOD NETWORK …
2003-12-16 Directions Step 1 Preheat oven to 375 degrees F. Step 2 Brush a 10-inch pie dish with some melted butter. Step 3 In a large skillet heat olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chile, cinnamon stick, curry powder, ginger, lemon zest and chicken and sauté for 2 minutes.
From foodnetwork.ca
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MOROCCAN CHICKEN BASTEEYA | CHICKEN.CA
Steps. Heat oil in large, nonstick skillet set over medium-high heat; cook onion for about 5 minutes or until tender. Stir in garlic, ginger, hot pepper flakes and saffron; cook for about 2 minutes or until fragrant. Stir in chicken, chicken broth, apricots, olives, lemon juice, cinnamon stick, salt …
From chicken.ca
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MOROCCAN CHICKEN PIE RECIPE - BAKERRECIPES.COM
2017-03-30 What Makes This Moroccan Chicken Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Moroccan Chicken Pie. Ready to make this Moroccan Chicken Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple ...
From bakerrecipes.com
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MOROCCAN CHICKEN PIE RECIPE
Feb 17, 2019 - 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 li…
From pinterest.com
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MOROCCAN CHICKEN PIE — BENEATH THE CRUST
2019-06-06 Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, stirring occasionally, about 10 minutes. Add cinnamon, ginger, turmeric and saffron and stir for 1 minute. Add flour and stir for 1 minute more. Slowly pour in chicken broth, stir well, and bring mixture to a simmer.
From beneaththecrust.com
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Top Asked Questions

What is in a Moroccan Chicken Pie?
This sweet and sour Moroccan Chicken Pie is filled with cinnamon flavored chicken & almonds and encased in flaky and crispy pastry! The filling. Heat 2 ½ tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
What to do with leftover Moroccan Chicken Pie?
Take your tastebuds on a trip to North Africa with this Moroccan chicken pie recipe. With a crunchy filo pastry crust and a generous chicken and vegetable filling, it’s perfect with new potatoes and some fresh salad to make a hearty complete meal. If you’ve got any leftover, you can serve it cold in lunchboxes or at your next picnic.
What does Moroccan chicken casserole taste like?
Crispy outside with a cinnamon flavored chicken and almond filling inside, it has a sweet and sour taste, which is heavenly! Moroccan cuisine is a frequent guest on this blog.
What is the best way to make a chicken and egg pie?
• Inside the dish, place in this order: a layer of chicken chunks (about 1 cm/0.4 inch), a layer of caramelized onions (less than 0.5 cm/0.2 inch), a layer of scrambled eggs (about 1 cm/0.4 inch) and finally, a layer of coarse almonds (less than 0.5 cm/0.2 inch). Fold the overlapping filo pastry in over the top to cover the pie.

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