Imagine a dish that perfectly balances sweet and savory, wrapping tender, spice-infused chicken in delicate, golden phyllo pastry - welcome to the world of Bstila! This legendary Moroccan delicacy is more than just a meal; it's a celebration of centuries-old culinary traditions that will make your dinner guests wonder if you've secretly trained with a Marrakech master chef. Prepare to embark on a gastronomic journey that transforms humble ingredients into an extraordinary culinary experience that blends royal Moroccan flavors with irresistible textures.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 1 whole chicken
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 cup almonds, toasted and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 8 sheets phyllo pastry
- 1/2 cup melted butter
- Powdered sugar for dusting
- Cinnamon for dusting
Instructions
- Prepare the chicken by rinsing and patting it dry with paper towels. Place the whole chicken in a large pot and cover with water.
- Add chopped onion, minced garlic, ground cinnamon, ground ginger, and turmeric to the pot. Bring to a boil, then reduce heat and simmer for 45-50 minutes until chicken is fully cooked and tender.
- Remove chicken from broth and let it cool. Once cool enough to handle, shred the meat, discarding skin and bones. Strain and reserve the cooking broth.
- In a large skillet, combine shredded chicken with some reserved broth. Add chopped parsley and cilantro, stirring to combine and create a moist filling.
- Toast almonds in a dry skillet until golden brown, then chop finely. Mix chopped almonds into the chicken mixture.
- Preheat the oven to 375°F (190°C). Prepare a large baking sheet by lightly greasing it.
- Layer phyllo sheets, brushing each with melted butter. Place the chicken mixture in the center of the layered phyllo.
- Carefully fold the phyllo edges to enclose the filling completely, creating a sealed pastry package. Brush the exterior with remaining melted butter.
- Bake for 25-30 minutes until the pastry is golden brown and crispy.
- Remove from oven and let rest for 10 minutes. Dust generously with powdered sugar and ground cinnamon before serving.
- Slice and serve warm, presenting the bstila as a beautiful, golden pastry with a sweet and savory filling.
Tips
- Chicken Preparation: For the most tender meat, simmer the chicken slowly and allow it to cool completely before shredding to retain maximum moisture.
- Phyllo Handling: Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle.
- Butter is Key: Brush each phyllo layer generously with melted butter to ensure a crispy, golden exterior.
- Spice Balance: Don't be afraid to adjust the cinnamon and spice levels to suit your taste - traditional Bstila has a unique sweet-savory profile.
- Make Ahead: You can prepare the chicken filling a day in advance to save time on cooking day.
- Serving Suggestion: Serve immediately after dusting with powdered sugar and cinnamon for the most impressive presentation.
- Temperature Matters: Let the Bstila rest for 10 minutes after baking to allow the filling to set and make cutting easier.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
