Savory Moroccan Bisteeya: Chicken & Almond Pie
Indulge in the rich and exotic flavors of Moroccan cuisine with this stunning Bisteeya, a savory chicken pie that combines tender chicken, fragrant spices, and a crunchy almond topping all enveloped in layers of flaky phyllo dough. Traditional spices like cinnamon, ginger, and saffron create a symphony of flavors that will transport your taste buds to the streets of Marrakesh. Perfect for gatherings or a special occasion, this dish showcases the beautiful balance of sweet and savory, making it a delightful centerpiece for your dinner table.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Butter
14 tablespoons (melted)
Whole chickens
3 1/2 lbs (cut into 4 pieces, skin removed)
Onion
1 large (minced)
Salt
to taste
Black pepper
to taste
Cinnamon
3 3/4 teaspoons
Ginger
1 1/2 teaspoons
Cumin
1 1/4 teaspoons
Cayenne pepper
1/4 teaspoon
Saffron threads
1/2 teaspoon
Turmeric
1/2 teaspoon
Chicken stock
1/4 cup
Eggs
4 large (lightly beaten)
Fresh cilantro
1/4 cup (chopped)
Fresh parsley
1/4 cup (chopped)
Blanched almonds
1 cup (whole)
Powdered sugar
4 tablespoons
Phyllo dough
3/4 lb
Instructions
1
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces, minced onion, 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of cinnamon, ginger, cumin, cayenne, saffron, turmeric, and chicken stock.
2
Cover and simmer gently for about 45 minutes, or until the chicken is thoroughly cooked and tender.
3
Once cooked, remove the chicken from the skillet and let it cool. Discard the bones and tear the chicken into bite-sized pieces.
4
While the chicken cools, bring the remaining liquid in the skillet to a simmer. Gradually add in the beaten eggs, stirring gently until they are cooked through and most of the liquid has evaporated, about 4 to 5 minutes.
5
Return the shredded chicken to the skillet, mixing in the chopped cilantro, parsley, and adjusting seasoning with salt and pepper. Set aside to cool slightly.
6
Preheat your oven to 375°F (190°C).
7
Spread the whole almonds on a baking sheet and toast them in the oven until they turn lightly golden and are hot to the touch, approximately 5 to 7 minutes. Remove and coarsely chop the almonds in a food processor.
8
In a bowl, combine chopped almonds with 3 tablespoons of powdered sugar and 3/4 teaspoon of cinnamon. Reserve some of the cinnamon-sugar mixture for garnishing later.
9
Melt the remaining 12 tablespoons of butter. Using a brush, coat a 12-inch pie pan with the melted butter.
10
Layer one sheet of phyllo dough over the bottom of the pie pan, ensuring it overhangs on one side. Brush the layer lightly with melted butter. Continue layering 7 more sheets of phyllo dough in a pinwheel fashion, brushing each sheet with butter as you go.
11
Spread the chicken mixture evenly over the phyllo layers, then sprinkle with the almond mixture.
12
Fold the overhanging phyllo dough up over the filling and brush it lightly with butter. Layer 7 more sheets of phyllo on top, brushing each with melted butter.
13
Tuck any overhanging edges under the pie to create a neat finish. Brush the top of the pie with any remaining melted butter.
14
Bake the pie in the preheated oven for approximately 20 minutes or until the top is golden brown and flaky.
15
Once baked, remove from the oven and let cool slightly before dusting the top with the reserved cinnamon-sugar mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Moroccan Bisteeya?
Savory Moroccan Bisteeya is a traditional chicken and almond pie that blends tender chicken and fragrant spices like saffron and cinnamon with a crunchy almond layer, all wrapped in flaky phyllo dough.
What type of chicken should I use for this recipe?
You should use 3 1/2 lbs of whole chickens, cut into four pieces with the skin removed.
How long does the chicken need to simmer?
The chicken should be simmered gently for about 45 minutes until it is thoroughly cooked and tender.
What spices are used to season the chicken?
The chicken is seasoned with salt, black pepper, cinnamon, ginger, cumin, cayenne, saffron, and turmeric.
What temperature should the oven be for baking the pie?
The oven should be preheated to 375°F (190°C).
How do I prepare the eggs for the filling?
Beat 4 large eggs and gradually add them to the simmering cooking liquid, stirring until cooked through and the liquid has evaporated.
How many sheets of phyllo dough are used for the bottom layer?
The base consists of 8 sheets of phyllo dough layered in a pinwheel fashion, with each sheet brushed with melted butter.
How many sheets of phyllo dough are used for the top layer?
The top of the pie uses 7 sheets of phyllo dough, each brushed with melted butter.
How are the almonds prepared for the Bisteeya?
1 cup of whole blanched almonds are toasted until golden, coarsely chopped in a food processor, and mixed with powdered sugar and cinnamon.
How long do you bake the finished pie?
Bake the pie for approximately 20 minutes or until the top is golden brown and flaky.
What size pie pan is recommended for this recipe?
A 12-inch pie pan is recommended for assembling the Bisteeya.
How much butter is needed in total?
The recipe calls for a total of 14 tablespoons of butter, which should be melted.
What herbs are included in the chicken mixture?
The recipe uses 1/4 cup each of chopped fresh cilantro and fresh parsley.
How do I finish the edges of the pie?
Fold the overhanging phyllo from the bottom layers up over the filling, then tuck the edges of the top layers underneath the pie for a neat finish.
Is the chicken cooked with or without bones?
The chicken is simmered with bones for flavor, but the bones are discarded and the meat is torn into bite-sized pieces before assembly.
How is the pie garnished after baking?
The pie is dusted with a reserved mixture of powdered sugar and cinnamon once it has cooled slightly.
How much chicken stock is required?
The recipe uses 1/4 cup of chicken stock.
What provides the sweet element in this savory dish?
The sweetness comes from powdered sugar mixed with the almonds and the dusting on top of the finished pie.
How do I toast the almonds?
Spread the whole almonds on a baking sheet and toast them in the 375°F oven for 5 to 7 minutes until lightly golden.
What type of dough is used for the crust?
This recipe uses 3/4 lb of phyllo dough.
How much saffron is needed?
The recipe calls for 1/2 teaspoon of saffron threads.
What is the first step in making the filling?
The first step is melting 2 tablespoons of butter and adding the chicken, minced onion, and the spice blend.
Should the onion be chopped or minced?
The recipe specifies using 1 large onion that has been minced.
How much ginger is used in the recipe?
1 1/2 teaspoons of ginger are used to season the chicken.
How much cumin is added to the spice mix?
The recipe requires 1 1/4 teaspoons of cumin.
Is there any heat in this Moroccan pie?
Yes, 1/4 teaspoon of cayenne pepper is added for a subtle hint of spice.
How do I ensure the phyllo doesn't stick to the pan?
You must coat the 12-inch pie pan with melted butter using a brush before layering the dough.
How do you handle the cooked eggs and liquid?
The beaten eggs should be stirred into the simmering liquid for 4 to 5 minutes until the liquid has mostly evaporated.
When do I add the chopped cilantro and parsley?
Add the herbs into the skillet with the shredded chicken and cooked egg mixture once they are ready.
What kind of almonds are best?
The recipe calls for 1 cup of whole blanched almonds.