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Bisteeya or Moroccan Chicken Pie Recipe

Bisteeya or Moroccan Chicken Pie Recipe

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Ingredients:

Serving

14 tbsp butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 tsp cinnamon
1 1/2 tsp ginger
1 1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp saffron thread
1/2 tsp turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole )
4 tbsp powdered sugar
3/4 lb phyllo dough

Directions:

In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
Simmer gently, covered, until the chicken is cooked, 45 minutes.
Remove the chicken from the sauce and let it cool.
Remove all the bones and tear the chicken into 1 inch pieces.
Bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
Add the chicken, cilantro, parsley, salt and pepper and mix well.
Preheat oven to 375°F.
Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
Set aside and reserve the rest of the cinnamon sugar for a garnish.
Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
Place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
Brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
Spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
Then continue adding 7 more sheets of phyllo to the pie as your did before.
Tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
Place in 375F oven and bake until golden brown and flaky, about 20 minutes.
Sprinkle the garnishing cinnamon and sugar over top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2013.67 Kcal (8431 kJ)
Calories from fat	1098.2 Kcal
		% Daily Value*
Total Fat	122.02g	188%
Cholesterol	798.75mg	266%
Sodium	3313.38mg	138%
Potassium	2040.48mg	43%
Total Carbs	96.99g	32%
Sugars	20.15g	81%
Dietary Fiber	7.69g	31%
Protein	134.07g	268%
Vitamin C	8.3mg	14%
Vitamin A	0.5mg	17%
Iron	9.5mg	53%
Calcium	306.9mg	31%

Amount Per 100 g
Calories	282.66 Kcal (1183 kJ)
Calories from fat	154.16 Kcal
		% Daily Value*
Total Fat	17.13g	188%
Cholesterol	112.12mg	266%
Sodium	465.11mg	138%
Potassium	286.43mg	43%
Total Carbs	13.62g	32%
Sugars	2.83g	81%
Dietary Fiber	1.08g	31%
Protein	18.82g	268%
Vitamin C	1.2mg	14%
Vitamin A	0.1mg	17%
Iron	1.3mg	53%
Calcium	43.1mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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