An amazing Moroccan dish! Phyllo dough is layered with almonds,
sugar and cinnamon, then stuffed with a Moroccan curry. B'stila makes me daydream
of strolling through the bazaar in Marrakech, the air perfumed with sweet and
exotic spices.
filling
2 tablespoons vegetable oil
1 onion, minced
10 strands Spanish Mancha saffron
1/2 teaspoon ground turmeric
3/4 teaspoon ground ginger
1 1/8 teaspoons ground cinnamon
1 cup water
12 chicken thighs, skinned*
2 tablespoons fresh cilantro, minced
1/4 cup fresh flat-leaf parsley, minced
1 teaspoon sea salt
1/4 teaspoon black pepper
2/3 cup powdered sugar
3 eggs, beaten
almond sugar
1/2 cup blanched almonds
1 1/8 teaspoons ground cinnamon
1/2 cup powdered sugar
12 sheets thawed phyllo dough
1 cup melted butter
ground cinnamon and powdered sugar for garnish
filling
Warm the oil in a large saucepan over medium heat. Add the onions and saute until golden, about 7 to 9 minutes. While the onions are cooking, toast the saffron in a small non-stick saucepan over medium heat for 2 to 3 minutes. Add the toasted saffron to the onions, by lightly crushing the saffron between your fingers.
Add the turmeric, ginger, cinnamon, water, chicken, cilantro, and parsley. Cover and cook about 20 to 30 minutes, until the chicken is tender. Remove the chicken with a slotted spoon and set aside to cool.
Continue simmering the filling mixture while adding the salt, pepper, and sugar. Stirring vigorously, add the eggs in a slow stream until scrambled. Remove from heat and set aside. Bone and shred the chicken, and add it back to the filling.
almond sugar
Coarsely grind (just a couple of quick pulses) the almonds, cinnamon, and sugar
together in a food processor. Set aside.
Preheat the oven to 425° F. Remove 12 sheets of phyllo dough from the package, reserving the rest in the freezer for another use. Cover the phyllo sheets with a lightly dampened dish towel to prevent them from drying out. If you've never worked with phyllo dough before, don't be too intimidated. Be gentle when handling the sheets. It's okay if the dough tears a little, the next layer of dough will cover up any mistakes.
With a pastry brush, lightly butter the bottom of a cookie sheet. Layer 3 sheets of phyllo on the cookie sheet, buttering each layer with the brush. Sprinkle the third sheet with an even dusting of 1/2 the almond sugar mixture.
Layer and butter three more sheets of phyllo. Spread the chicken filling over the top, leaving a 1 inch border of phyllo. Fold the uncovered edges of phyllo to partially cover the chicken filling.
Layer and butter three more sheets of phyllo over the top. Sprinkle with remaining half of almond sugar mixture. Layer and butter the last three sheets of phyllo. Gently tuck the edges of the last six leaves of phyllo under the b'stila.
Bake for 20 to 25 minutes, until the B'stila is golden brown. Place powdered sugar
in a fine-meshed sieve, and lightly tap to cover the top of the B'stila with a
light dusting. Lay a paper-doily on top and lightly dust with cinnamon. Carefully remove the
doily and serve the B'stila immediately, while the pastry is still crisp. Serve with chutney as a condiment.
Serves 4
wine suggestion
Medium-sweet white such as Riesling Halbtrocken from Germany. Highly aromatic,
grapy or spicy dry white such as California Gewurztraminer with plenty of spice.
* Can substitute 5-6 boneless, skinless chicken breast halves.
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