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Morrocan   -   B'Stilla (Chicken Pie)   adapted from North African Cooking by Hilaire Walden

  • 1 Medium Chicken -- Cut Into Pieces
  • 2 Large Onions -- Grated
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Saffron
  • 3 Teaspoons Ground Cinnamon
  • Oil For Frying
  • Salt And Pepper -- To Taste
  • 1 Bunch Cilantro -- Chopped
  • 2 Bunches Parsley -- Chopped
  • 8 Medium Eggs -- Beaten
  • 20 Sheets Filo Dough
  • Extra Ground Cinnamon -- For Sprinkling
Directions place poultry, onions, ginger, saffron and 1/2 teaspoon cinnamon, oil and salt and pepper into a large dutch oven, add 1 cup water, cover and cook for 30 minutes; remove chicken, add cilanto and parsley and reduce sauce to a dry thick liquid; over a ver low heat, add eggs to scramble them, remove from heat.
Preheat oven to 375, oil two 9 inch pie plates, lay sheet of filo dough in each pie plate, brush with oil and repeat with 4 more sheets. Layer in chicken, then pour egg mixture over top, cover with filo dough, sprinkle with cinnamon, repeat until filo dough is used. Brush top sheet with oil, and bake for 45 minutes, serve hot.
Serves 8
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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