Morocco's famous chicken pie - crispy pastry shell conceals savory saffron chicken, spicy omelet stuffing, and a crunchy topping of fried almonds sweetened with orange flower water. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors.
Ingredients
bone-in, skin-on chicken thighs
·
4
chicken stock
·
2 cups
yellow onion, finely chopped or grated
·
1
Herbies Spice Tonic
·
2 teaspoons
clove garlic, crushed
·
1
eggs, beaten with a pinch of salt
·
3
butter
·
1 tablespoon
sheets Filo pastry
·
4
almonds, ground
·
1 tablespoon
confectionary sugar
·
1 tablespoon
Herbies Cinnamon Quills (ground)
·
2 teaspoons
Instructions
Preheat oven to 200 C.
Bring stock to boil with chicken, onion, 1/2 teaspoon Spice Tonic & Garlic.
Simmer 30 minutes or until tender.
Remove chicken, boil stock rapidly and reduce to 3/4 cup (about 20 minutes)
Chop chicken finely, set aside
Stir beaten eggs into reduced stock, stir constantly until scrambled
Remove from heat & stir in chicken
Combine almonds & 1 tsp Spice Tonic, set aside
Layer filo into greased ovenproof dish, brushing each one with melted ghee & rotating each sheet by 45 degrees, overlapping dish edges
Place filling over pastry, fold over-lapping pastry over top, brushing with ghee and sprinkling with almond/spice mixture
Bake 20 mins, then invert onto baking tray & cook 10 minutes more
Generously coat the bastilla with sifted powdered confectionary sugar.
Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.