Moroccan Bstilla with Spiced Poultry (Printable)

Crisp Moroccan pastry with spiced poultry, eggs, and almonds, dusted with cinnamon sugar.

# What You'll Need:

→ Poultry Filling

01 - 1.5 lbs chicken thighs, bone-in and skinless
02 - 2 medium onions, finely chopped
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp ground white pepper
10 - 1 tsp salt
11 - 1/2 tsp saffron threads, soaked in 2 tbsp hot water
12 - 2 cups chicken broth
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup chopped fresh parsley

→ Egg Mixture

15 - 6 large eggs
16 - Reserved sauce from poultry filling

→ Almond Layer

17 - 1 cup whole blanched almonds
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup granulated sugar
20 - 1/2 tsp ground cinnamon
21 - 1/4 tsp orange blossom water

→ Assembly

22 - 8–10 sheets warqa or phyllo dough
23 - 6 tbsp unsalted butter, melted for brushing
24 - 2 tbsp powdered sugar for topping
25 - 1 tsp ground cinnamon for topping

# Directions:

01 - Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, 5–7 minutes. Add chicken, ginger, cinnamon, turmeric, black pepper, white pepper, salt, saffron with soaking liquid, and chicken broth. Bring to a simmer, cover, and cook 35–40 minutes until chicken is tender. Remove chicken, shred meat discarding bones. Reserve sauce in pot.
02 - Place reserved sauce over medium heat and reduce to about 1 cup. Beat eggs in a bowl, then slowly add to sauce, stirring constantly to scramble until just set and creamy. Remove from heat.
03 - Toast almonds in a dry pan over medium heat until golden. Pulse in a food processor until coarsely ground. Mix with melted butter, sugar, cinnamon, and orange blossom water.
04 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Lay 4–5 phyllo sheets, overlapping, in the dish letting edges hang over sides. Brush each with melted butter. Spread half the almond mixture, then all the shredded chicken, then the egg mixture, then remaining almonds. Fold overhanging pastry over filling. Cover with 3–4 more sheets, tucking edges underneath and brushing each with butter. Brush top with more butter.
05 - Bake for 35–40 minutes until golden and crisp. Cool 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns.

# Expert Tips:

01 -
  • The contrast between crisp buttery pastry and tender spiced chicken is absolutely addictive
  • That surprising dusting of cinnamon and sugar on top makes every bite feel like discovering something new
  • It looks incredibly impressive but the filling can be made ahead, leaving just assembly before guests arrive
02 -
  • Don't skip reducing the sauce before adding eggs or your filling will be watery
  • Phyllo dries out quickly so keep unused sheets covered with a damp towel
  • The pie needs to rest at least 10 minutes after baking or the layers will slide apart when cut
03 -
  • If using phyllo, thaw it completely in the refrigerator overnight rather than on the counter
  • The almond layer can be made up to three days ahead and kept in an airtight container
  • Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes

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