Moroccan Bisteeya with Chicken and Cinnamon
Unveil the exotic flavors of Morocco with this sumptuous Moroccan Bisteeya, a perfect blend of tender chicken, aromatic cinnamon, and the sweetness of powdered sugar and almonds. This dish serves as a delightful entree that strikes a balance between savory and sweet, and presents as an impressive centerpiece for your dinner table.
Equipment
- Large skillet
- Baking sheet
- Pastry brush
Ingredients
- 1 lb skinless, boneless chicken thighs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 large eggs
- 1/4 cup chicken broth
- 1/2 cup roasted almonds, chopped
- 1/4 cup powdered sugar, plus extra for dusting
- 6 sheets phyllo dough
- 4 tbsp unsalted butter, melted
- 2 tbsp orange blossom water optional
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with cinnamon, ginger, turmeric, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and brown on all sides, then add chopped onion and cook until translucent.
- Pour in chicken broth, cover, and let simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and set aside. Beat the eggs and pour them into the skillet with the onion and broth mixture, cooking until they are scrambled and set.
- Combine the shredded chicken, scrambled eggs, almonds, powdered sugar, and orange blossom water in a bowl, mixing well.
- Lay out a sheet of phyllo dough on a clean surface, brush with melted butter, and place another sheet on top. Repeat this process until all sheets are used.
- Place the chicken mixture in the center of the stacked phyllo sheets, and fold the dough over the filling to create a parcel, sealing the edges with butter.
- Place the parcel on a baking sheet with the seam side down, brush the top with more melted butter, and bake for 25-30 minutes, or until golden brown.
- Let the Bisteeya cool slightly, then dust with powdered sugar before serving.
Notes
Bisteeya, also spelled pastilla or bastilla, can be made ahead and reheated in the oven before serving.
For a vegetarian version, substitute chicken with a mixture of chickpeas, spinach, and feta cheese.
The orange blossom water is optional but adds a traditional Moroccan flavor to the dish.