You can make the chicken and eggs a day in advance of assembly but it s best not to mix the fried almonds with orange flower water and sugar until you re ready to put the bastilla together. Sprinkle with more salt and pepper. Cover pastry square with remaining chicken egg mixture and cinnamon and sugar. Transfer chicken to cutting board reserving liquid and let cool. This authentic recipe does take some time to prepare but you ll find it well worth the effort.

Spread half of diced chicken evenly across bottom of pastry. It is the first course served at a diffa which means reception and describes a celebratory meal. Pour half of egg mixture over chicken. One of the seasonings in the filling is ras el hanout possibly the most complex of all islamic spice mixtures and usually used with game or in sweet. Leave over medium heat for 15 minutes stirring occasionally.

3 tablespoons chopped fresh cilantro. 1 large onion finely chopped. Moroccan pigeon pie b stilla traditionally pigeon is used to make this slightly sweet savory moroccan pie. In a large pot melt cup of butter over moderate heat and add chickens parsley onion saffron and 2 cups water. Take your time and follow the steps on how to assemble the bastilla and you should not find the recipe too challenging.

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Sprinkle with half of cinnamon and sugar mixture then with salt and pepper. 2 teaspoons grated fresh ginger. In fact you can make the bastilla a day or more in advance and refrigerate or freeze until baking time. The traditional b stilla is an enormous pigeon or chicken pie wrapped in golden paper thin pastry leaves. Prepare the chicken egg and almond fillings.

In a large casserole heat the olive oil and add the chicken onions turmeric ginger saffron and salt and pepper. 1 8 teaspoon saffron thread crushed. Follow the bastilla recipe to make the chicken filling egg stuffing and almond topping. The idea of meat mixed with spices. B stilla is one of those classic sweet savory moroccan dishes that is an absolute must at any celebration whether religious or secular.

Cover with one 8 inch square of pastry. 1 1 2 teaspoons ground. This recipe first appeared in our november 2014 issue with the story not so humble pie. However we made individual pies for ease of serving. Preheat oven to 160 c 320 f.

Preheat oven to 160 c 320 f. Cover with one 8 inch square of pastry. In a large casserole heat the olive oil and add the chicken onions turmeric ginger saffron and salt and pepper. Sprinkle with half of cinnamon and sugar mixture then with salt and pepper. 3 tablespoons chopped fresh cilantro.

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However we made individual pies for ease of serving. Spread half of diced chicken evenly across bottom of pastry. You can make the chicken and eggs a day in advance of assembly but it s best not to mix the fried almonds with orange flower water and sugar until you re ready to put the bastilla together.