B'stilla (Moroccan Shredded Chicken Pie)

By gnikylime

Ingredients

• Filling:
• 1 3 lb. chicken
• 1 large onion, finely chopped
• 1 large bunch flat-leaved parsley, chopped
• 1 bunch cilantro, chopped
• 1/4 t. groun tumeric
• 1/4 t. ground saffron
• 2 T. vegetable oil
• 1 t. ground ginger
• 1 t. ground cinnamon
• 1-1/2 c. water
• Sauce and Pastry:
• 5 eggs, lightly beaten
• 1 c. + 1 c. confectioners' sugar
• ground cinnamon
• ground pepper
• 1 lb filo pastry
• 8 oz. unsalted butter
• 1 c. ground almonds

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350F. Place chicken, onion, parsley, cilantro, tumeric, saffron, oil, ginger, and cinnamon in a roasting dish with water. Bake for 1-1/2 hr. Remove the chicken from pan and cool. Shred flesh, discard skin and bones.
2. Skim fat from liquid in roasting pan and transfer to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon, and pepper, to taste. Cook until thick.
3. Preheat oven to 375F. Grease an 8 inch pie dish.
4. Place a sheet if filo in prepared dish. Brush lightly with melted butter. Place a second sheet n top and brush with butter. Repeat layering and light buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon, and confectioners' sugar on the last sheet.
5. Spread egg mixture and chicken filling on top, fold over pastry edges and brush again with butter. Butter and layer four more sheets, cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter.
6. Bake for 30 - 45 minutes until golden brown. Sprinkle with rest of almond mixture.