Moroccan Bstilla

Moroccan bstilla is a crispy pastry pie filled with spiced chicken, eggs, and almonds, wrapped in thin phyllo dough and dusted with cinnamon and powdered sugar. The contrast of savory filling and sweet topping, along with the shatteringly crisp pastry exterior, makes this dish distinctive. Browning the chicken properly and cooking the filling just until the eggs set ensures the layers stay distinct and nothing turns soggy.

Ingredients for Moroccan Bstilla

Boneless, skinless chicken thighs stay moist when cooked gently and give the filling body. Onions break down into a soft base that carries the spice. Garlic and ginger add warmth and depth. Ground cinnamon, ground cumin, and turmeric build the savory spice profile that defines bstilla. Fresh cilantro and fresh parsley brighten the filling at the end. Eggs bind the mixture and set when cooked, creating a custard-like texture. Sliced almonds add crunch and richness. Phyllo dough forms the crispy shell. Butter brushed between the layers creates crispness and helps the phyllo brown. Powdered sugar and ground cinnamon dust the finished pie and echo the spices within. Salt and black pepper season throughout.

Why This Moroccan Bstilla Works

Poaching the chicken gently in broth keeps it tender and flavors it at the same time. The broth reduces into a concentrated sauce that coats the chicken without making the filling watery.

Cooking the onions low and slow until they soften lets them absorb the spices and lose their bite. The eggs are stirred into the warm filling off heat, so they set gently without scrambling into tough curds.

Phyllo brushed with melted butter on both sides of each sheet bakes into a crisp, golden shell that stays shatteringly crisp even after the filling cools. Wrapping the pie loosely in foil for part of the baking prevents the top from burning before the inside heats through.

Mistakes To Avoid

Overcooking the chicken turns it dry and tough. Poach it just until an instant-read thermometer reads 165°F (74°C) when inserted into the thickest part, then remove it from the heat right away. Shredded chicken from overcooked thighs falls apart into stringy pieces that do not hold together in the pie.

Stirring the eggs into filling that is too hot scrambles them into grainy curds instead of a smooth custard. Always let the filling cool slightly before adding the beaten eggs, then stir gently and cook it only until the eggs are just set, not dry.

Phyllo that is not brushed with butter between every layer bakes up tough and chewy instead of crisp. Each sheet needs butter on both sides. Skipping this step saves time but ruins the texture.

Baking the pie uncovered the entire time burns the phyllo brown before the filling heats through. Cover it loosely with foil for the first 30 minutes, then uncover it for the last 15 to 20 minutes so it finishes golden but the inside stays warm.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cups chicken broth
• 4 large eggs, beaten
• 1 cup sliced almonds
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 8 sheets phyllo dough
• 6 tablespoons butter, melted
• 2 tablespoons powdered sugar
• 1/2 teaspoon ground cinnamon for garnish
• Salt and black pepper to taste

Step-by-step Instructions

1. Heat the large skillet over medium heat, add 2 tablespoons of the melted butter, then add the diced onion. Cook for 8 to 10 minutes, stirring often, until the onion is soft and light golden, then add the garlic and ginger and cook for 1 minute until fragrant.
2. Add the ground cinnamon, ground cumin, and turmeric, stir for 30 seconds to toast them, then add the chicken thighs and chicken broth. Bring to a simmer, then reduce heat to low, cover, and poach for 12 to 15 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat.
3. Transfer the chicken to a plate and let it cool for 5 minutes, then shred it with two forks into bite-sized pieces. Pour the broth and onions back into the skillet and simmer uncovered over medium-high heat for 5 to 7 minutes until the liquid reduces by half and coats the onions in a glaze.
4. Let the filling cool for 3 to 4 minutes, then stir in the beaten eggs gently until they set into a custard texture, about 1 minute. Remove from heat, stir in the cilantro, parsley, and toasted almonds, then season with salt and pepper. Let cool to room temperature.
5. Preheat the oven to 400°F (200°C). Brush a 9-inch round cake pan with melted butter. Lay one sheet of phyllo dough in the bottom and brush it with melted butter, then repeat with 3 more sheets, brushing each one. Spoon the filling into the center.
6. Layer the remaining 4 sheets of phyllo over the top, brushing each one with melted butter and tucking the edges down the inside of the pan so the filling is sealed.
7. Cover the pie loosely with foil and bake for 30 minutes until the phyllo is light golden underneath the foil. Remove the foil and bake for 15 to 20 minutes more until the top is deep golden brown and crisp to the touch.
8. Remove the bstilla from the oven and let it rest for 5 minutes. Dust the top with powdered sugar and the cinnamon for garnish, then slice into wedges and serve warm.