B'stilla

B'stilla

18 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
flute
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 360 degrees F (180 degrees C).
  2. 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.
  3. In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a separate bowl, mix together cinnamon and sugar.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.

Share It

Reviews (18)

Rate This Recipe
Jennifer H
16

Jennifer H

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! Sprinkle cinnamon and sugar on top before cooking. After cooking, sprinkle with powdered sugar. This item most often eaten with just your fingers...enjoy!

BETRHELTH
10

BETRHELTH

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.. Thanks for a nice recipe!!!

Sarah
9

Sarah

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 such a delicious recipe!

More Reviews

Similar Recipes

Thai Peanut Chicken
(333)

Thai Peanut Chicken

Thai Chicken with Basil Stir Fry
(201)

Thai Chicken with Basil Stir Fry

Chicken and Mushroom Saute
(205)

Chicken and Mushroom Saute

Adrienne's Tom Ka Gai
(169)

Adrienne's Tom Ka Gai

Chicken with Rice and Gravy
(85)

Chicken with Rice and Gravy

Thai Ginger Soup
(39)

Thai Ginger Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 908 cal
  • 45%
  • Fat
  • 63.5 g
  • 98%
  • Carbs
  • 58.8 g
  • 19%
  • Protein
  • 25.8 g
  • 52%
  • Cholesterol
  • 220 mg
  • 73%
  • Sodium
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken and Mushroom Saute

>

next recipe:

Thai Peanut Chicken