I have made Duck B'stila before and it was really good. I served it as an appetizer, sprinkled with sugar and cinnamon coating. However, for this Chicken B'stila I omitted the sugar-cinnamon coating since I served this as a main course with simple vegetable salad. If you'd like to serve this as an appetizer, I suggest you adding the sugar-cinnamon coating, it really add nice sweet savory flavor to it.
Ingredients:
1 small chicken, about 3 pounds
1 tsp ginger powder
1 tsp saffron treads
1 tsp ground cinnamon
½ tsp turmeric powder
1 tsp paprika
2 tbs olive oil
Salt and pepper, to taste
handful blanched almonds
handful pine nuts
3 tbs chopped fresh parsley
3 - 7 layers filo pastry, thaw according package direction
more olive oil for brushing
salt and pepper
- Preheat the oven to 375⁰F. Clean the chicken and rinse under cold running water, pat dry with paper towel. Place the chicken a baking pan. Meanwhile make the rub. In a small bowl combine together ginger powder, saffron treads, turmeric, paprika, ground cinnamon, olive oil, salt and pepper. Rub the chicken including the cavity with this mixture. Bake for 1 hour. Transfer the chicken into a plate to cool completely, then seperate the flesh from the bones, coarsely chop the flesh. Save any of the juice left from the baking. Set aside.
- In a medium skillet over medium heat, lightly toast the almond, and the pine nut. Set aside.
- Take out the fillo pasry from the fridge and cover with towel to prefent them from drying out. Lay one sheet of filo pastry over the baking sheet, brush with olive oil, continue to work overlapping the pastry and brush each sheet with olive oil, until you use up all the filos (7 layers thick). Spread the chicken mixture in the middle of pastry, drizzle with the juice you save from the baking, top with almonds and pine nuts, sprinkle with parsley. Gather the pastry to slightly enclose the filling, brush the top pastry lightly with olive oil.
- Bake for 20-25 minutes or until the pastry is golden brown. Serve immediately while it is still piping hot with any vegetable salad of your choice.
32 comments:
Lovely. It's like there's a surprise inside them. Looks really delicious. I'm hungry all over again!
That's beautiful! It's like a gift of goodness all wrapped up like that. The cinnamon sugar sounds like a nice touch.
Wow, that is really impressive looking. Great for guests.
yummy duck too! OMG. So funny. I read another blog post about pastilla this week. So good.
Anyways, I remember eating this in morroco. I remember some egginess too... not sure but it was a bit like a souffle too. ah it reminds me of good times!
Mmmm. Looks and sounds amazing.
I have never heard of this, especially with the cinnamon sugar, but I must say the more I think about it the more I am intrigued!!
THe presentation is amazing! Would love to try this.
Gorgeous, beautiful,scrumptious! I am wowed by this gift package. And this is chock full of goodness! Wow!
Great execution and I think the idea of cinnamon sugar is very interesting, especially for a smaller portion.
that looks phenomenal!! great flavors, and such a pretty package :)
That's something I have to test very soon! I love Moroccan food and your bastilla looks scrumptious!
Cheers,
Rosa
It look amazing!!!!!!!! I definitively have to try it :)
This savoury chicken pie sounds really tasty!
Dear Elra, that chicken bastilla looks awesome!!
MMMMMMMMM,....
I just gave you an award!!! Please come over @ my foodblog & pick it up!!
I absolutely love this yours looks so beautiful :) Made this kind of stuffing and put it inside Empanadas once because I still haven't figured out where to buy phyllo pastry. They must have it somewhere but not sure where.
I am speechless....this is beautiful AND such a delicious dish...I can tell from reading the ingredients. Wow...you are amazing. I am thinking your guests are super lucky to be invited to your home.
I like cinnamon so much, I might include the topping AND serve it as a main dish. Yum!
wow, b'stila is seriously my favorite food ever! i've never tried making it, but now that you've inspired me, maybe i will =)
I've never seen that dish before. It looks so tasty.
I love b'stilla and your's looks awesome! Nice work Elra...
--Marc
WOW! I am SO impressed! I'll try it!
wow lovely!! sound very delicious t me :)
I've never made b'stila, but it sounds delicious. It's so pretty too with the crispy filo. I have to try this!
What a gorgeous presentation! I'm guests would be impressed when you serve this!
This looks so very good! I love bastilla - I had it for the first time nearly 15 years ago, and it is one of my fondest food memories - the sweet sugar and cinnamon with the savory chicken was a brand new flavor sensation for me!
Gorgeous! This is Moroccan, right? LOVE that cuisine.
You never cease to amaze me, Elra. This looks absolutely divine! Very impressive.
Wow, looks delish!!!!!! Very nice presentation AND sounds tasty!
Elra, that looks so beautiful!!
I haven't worked with phyllo for a while, my family will think I'm a professional chef if I made that!
Thanks for posting the recipe!
That is insanely paper thin, it looks fabulous, it really does and the pin nuts peeking out, I am always impressed.
Can't believe how incredibly flaky that crust got. For a second I thought it was browned parchment paper.
Very impressed.
Wow! that looks truly amazing.
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