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My review
B'stilla
flute
"A delicious chicken pie with a subtle difference - found on my travels in the Middle East and North Africa. Makes a good buffet dish. Make sure bouillon is strongly flavored."
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Ingredients
1 h 30 m servings 908 calsOriginal recipe yields 4 servings
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Directions
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- Preheat oven to 360 degrees F (180 degrees C).
- Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in center. Dice chicken. Reserve bouillon.
- In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a separate bowl, mix together cinnamon and sugar.
- Roll out one sheet of pastry into a 12 inch square. Cut other sheet of pastry in half and roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9 inch pie pan.
- Spread half of diced chicken evenly across bottom of pastry. Pour half of egg mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then with salt and pepper. Cover with one 8 inch square of pastry. Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie. Brush with melted butter or margarine.
- Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.
Nutrition Facts
Per Serving: 908 calories; 63.5 g fat; 58.8 g carbohydrates; 25.8 g protein; 201 mg cholesterol; 1028 mg sodium. Full nutrition
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Reviews
Read all reviews 2024 Ratings
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Most helpful positive review
1/26/2006
I ate this dish a Washington DC Moroccan restaurant. This version was okay. I doubled the cinnamon and sugar and increased the chicken breast to 3. The best part about this dish was missing! Spr...
Most helpful critical review
4/1/2011
Without the coriander, cilantro, ginger and onion this is nothing like the traditional b'stillah I had in Tangiers. Rather boring.
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1/26/2006
I ate this dish a Washington DC Moroccan restaurant. This version was okay. I doubled the cinnamon and sugar and increased the chicken breast to 3. The best part about this dish was missing! Spr...
6/30/2003
It was absolutely delicious and easy. I found that I had to use an 8-inch pie tin because I ran out of dough, but my sister and I both made it and it was great (We are 15 and 12.) Thank you for ...
6/26/2000
This is a delicious recipe, but it is time consuming.. BUT, your guests and family will love you for it!!! it is delicious!!! These are very easy to follow and well thought out instructions.. Th...
2/27/2006
I have made this recipe twice. It has turned out delicious both times. The second time I bought phyllo dough instead of puff pastry dough by mistake. I made triangles with 2-3 layers of the d...
7/26/2008
This was good but I agree with others: one more chicken breast, more cinnamom and sprinkle cinn.-sugar on top. Dust with powdered sugar before serving. This is the way I have had it in restau...
3/9/2006
I found this easy to make and a delicious mix of flavors I'd never tasted before. a new favorite
4/1/2011
Without the coriander, cilantro, ginger and onion this is nothing like the traditional b'stillah I had in Tangiers. Rather boring.
9/24/2007
This was delicious!! Even my pickest eater in the family ate most of his serving. The only part I would have changed is to not put cinnamon & sugar on top of the crust as others have suggested. ...