Chicken B’Stilla
My love affair with Moroccan food started when I visited this spectacular country.
Skillful use of spices, rich and diverse flavors, a penchant for slow cooking, and a delectable blend of sweet and savory all contribute to the unique, complex, amazing world that is Moroccan cuisine.
There are few other places in this world as fascinating as Moroccan cuisine.
Why is this so?
History, my friends.
Because Morocco's history is marked by various cultural influences, including Arab, Berber, Moorish, and French, the country's cuisine incorporates a wide range of flavors, ingredients, and cooking techniques.
More on this in a little bit.
Let’s talk more specifically about b’stilla, arguably the crown jewel of Moroccan cuisine.
What is B’stilla?
Also known as pastilla or bastilla, B'stilla is a savory and sweet pastry that blends various flavors and textures, making it a unique and delicious culinary experience.
The filling typically includes layers of spiced and shredded poultry, such as chicken, mixed with ingredients like almonds, eggs, and a blend of aromatic spices such as cinnamon and saffron.
The mixture is encased in thin layers of flaky pastry, often referred to as warqa or brick pastry.
The top of the b'stilla is usually dusted with powdered sugar and cinnamon, adding a sweet contrast to the savory interior.
Some variations also include a drizzle of orange flower water or rose water, enhancing the aromatic profile of the dish.
The History of B’Stilla
The origins of b'stilla can be traced back to the medieval Arab Andalusian cuisine, influenced by the Moorish culture that thrived in the Iberian Peninsula (present-day Spain and Portugal).
With the fall of Granada in 1492, many Moors and Jews migrated to North Africa, bringing their culinary traditions with them.
Over time, these culinary influences melded with local ingredients and techniques, giving rise to dishes like b'stilla.
B'stilla is particularly associated with the city of Fes in Morocco, where it has been perfected and is considered a specialty.
Fes’ Love Affair with B’Stilla
Fes, one of Morocco's oldest and most culturally significant cities, has long been considered the culinary capital of Morocco, known for its vibrant food markets, skilled chefs, and traditional culinary techniques.
It’s closely associated with b'stilla due to its historical role as a culinary hub and a center of trade and cultural exchange.
The city played a crucial role during the medieval period when Andalusian Muslims and Jews, fleeing the Reconquista in Spain, settled in Fes, bringing with them their culinary influences and contributing to the rich tapestry of Moroccan cuisine.
It was also a royal city, serving as the capital of Morocco for several dynasties, contributing to its prestige and cultural significance.
The royal court often attracted skilled chefs and culinary innovations, further influencing the local cuisine.
Additionally, the Andalusian Muslims who settled in Fes brought the sophisticated culinary techniques and flavors of Al-Andalus, now considered medieval Muslim Spain.
This influence is reflected in the complexity and refinement of dishes like b'stilla, which evolved as a fusion of Andalusian and Moroccan culinary traditions.
These historical and cultural factors have contributed to Fes becoming closely associated with developing, refining, and celebrating b'stilla, making it a dish often identified with the city and its culinary heritage.
B'stilla has become a popular dish not only in Fes and all over Morocco, but also in other parts of the world.
It is often served on special occasions and during festive events.
The unique combination of flavors and textures and its historical and cultural significance have contributed to b'stilla's enduring popularity in Moroccan and international cuisine.
How to Make A Perfect B’Stilla
First, let’s answer some common questions about best preparing Chicken B’Stilla.
What's the key to making a perfect b'stilla?
Patience and layering! Take your time with each step, especially when assembling the layers of flaky pastry and flavorful filling.
It's all about building those delicious textures and harmonizing the sweet and savory elements.
Can I use a different type of meat besides chicken?
Absolutely! While chicken is a traditional choice, you can experiment with other meats like turkey, lamb, or pigeon if you’re feeling especially adventurous!
Just make sure the meat is cooked and shredded for that tender texture.
I'm not a fan of almonds. Any alternatives for the nutty crunch?
Of course! You can substitute almonds with other nuts like walnuts or pine nuts.
It's about finding the nut that suits your taste while still providing that delightful crunch.
Is making the pastry from scratch difficult?
Making the traditional warqa pastry is an adventure worth trying if you have the time and enthusiasm. However, using store-bought phyllo dough is a convenient alternative that I wholeheartedly embrace for my recipe.
How do I prevent the b'stilla from becoming too dry?
To keep it moist, ensure your filling has enough liquid, and don't overcook the meat.
Also, brushing the pastry layers with melted butter before baking can help retain moisture.
Can I prepare b'stilla in advance?
Absolutely! In fact, b'stilla often tastes even better the next day as the flavors have had more time to meld.
Just store it in the fridge and reheat gently in the oven to maintain the crispiness of the pastry.
Can I make a vegetarian version of b'stilla?
Definitely! Substitute the meat with vegetables like mushrooms, carrots, or spinach.
You can also enhance the flavors with spices and nuts for a delicious vegetarian twist.
What's the secret behind the perfect blend of sweet and savory flavors?
Balancing the sweetness of powdered sugar and cinnamon on top with the savory spiced meat filling inside is the magic.
Adjust the quantities to your taste preference and enjoy that delightful contrast.
Any tips for first-time b'stilla makers?
Take it step by step and enjoy the process.
Don't rush, and embrace the layers of flavor. It's a culinary journey that's as rewarding as the end result!
Can I freeze b'stilla for later?
Yes, you can freeze both unbaked and baked b'stilla. Just ensure it's well-wrapped to prevent freezer burn.
When ready to enjoy, thaw in the fridge and reheat in the oven for that fresh-baked taste.
Making B’Stilla: The Basics
Let’s start with the ingredients needed to bake this dish.
Ingredients Needed for this B’Stilla Recipe
Chicken Thighs: an essential protein source that lends succulence and richness to the filling with tender meat.
Onion and Garlic: act as the aromatic foundation that deepens the savory profile, infusing complexity and depth to complement the dish's sweetness.
Ground Cinnamon, Ground Ginger, Ground Coriander, and Saffron: the spice blend that contributes warmth and an exotic aroma, crafting a distinctive Moroccan flavor that enriches the chicken.
Chicken Broth: provides moisture and a savory base for cooking the chicken, later forming a crucial component of the flavorful sauce.
Lemon Juice and Honey: both help balance the sauce with a combination of acidity from lemon juice and sweetness from honey, creating a well-rounded complement to the savory chicken.
Egg: thickens the sauce for a velvety texture, binding the filling ingredients together.
Fresh Cilantro and Fresh Parsley: fresh herbs add brightness and vibrancy, balancing the richness of the meat and imparting a vibrant herbal note.
Filo Dough and Butter: the pastry layers create a crispy and flaky shell for the filling when brushed with melted butter, offering a delightful textural contrast.
Toasted Almonds: adds a nutty crunch and richness to the filling, harmonizing with the tender chicken for a delightful contrast in each bite.
Cinnamon Sugar: Sprinkled on top, it adds sweetness and a hint of warmth, achieving a balanced interplay between sweet and savory notes in the b'stilla.
How to Prepare Chicken B’Stilla
Marinate Chicken: Combine chicken thighs, onions, garlic, and spices, allowing them to marinate for at least 1 hour.
Cook Chicken: Simmer marinated chicken in broth until tender, then shred.
Make Sauce: Transfer the chicken to a bowl using a slotted spoon. Strain the broth, reserving both the liquid and the infused onions. Next, whisk in lemon juice, bringing the concoction to a boil and allowing it to reduce to approximately 1/2 cup. Lower the heat to a gentle simmer.
Combine Chicken and Sauce: Mix shredded chicken, onions, cilantro, and parsley into the sauce.
Prepare Filo Layers: Line a baking sheet with foil, brush Filo sheets with butter, and layer them in a 6-inch round cake pan.
Assemble B'stilla: Spoon saucy chicken over almonds on the filo layers and fold overhanging sheets.
Prepare Filo Crown: Cut a circular filo crown, adjusting its size to complement the chosen bakeware.
Bake B’Stilla: Bake assembled B'stilla for 20 minutes at 400°F, then reduce to 350°F for an additional 20 minutes, achieving a golden brown finish.
After baking, let Chicken B'stilla rest on a cooling rack for 5 minutes. Turn it onto a parchment-lined board and unveil it onto a serving platter. The dish is now ready to be enjoyed.
Enjoy your Chicken B'stilla—an exceptional dish that combines fantastic Moroccan flavors effortlessly.
How I’ve Scaled Down Chicken B’Stilla so It’s a Perfect Amount for Two People
Most recipes for b’stilla call for 6 or 8 servings. My recipe is two servings, so I’ve had to tweak ingredient quantities for practicality and balance.
First (and rather obvious), I’ve used less chicken. Kinda a no-brainer, there.
But the other ways I’ve scaled this down required some experimentation until I felt like I got everything just right.
I've adjusted the spices, lemon juice, honey, and other flavor enhancers to keep that perfect taste profile intact.
It's not just about avoiding a mountain of leftovers – we want every bite to be as delicious as the last.
By scaling down, we're not just being efficient with our ingredients but ensuring that the layers of crispy filo dough embrace the savory filling in all the right ways and can still hold the weight of the filling!
I’ve also discovered the perfect, scaled-down amount of fresh and vibrant herbs, so every bite feels like a burst of flavor.
And, of course, the sweet touch of cinnamon sugar on top? Just enough to make it feel like a cozy, perfectly tailored treat for two. Too much of this and you can ruin the entire dish!
Cookware Choices
The choice of cookware plays a pivotal role in creating Chicken B'stilla.
Opt for a 6-inch cake pan or an 8-inch cazuela, each standing at a height of 2 inches and boasting a capacity of approximately 24 ounces/3 cups.
Wondering what a cazuela is?
A cazuela is a traditional Spanish cooking vessel crafted from glazed earthenware or clay, and typically introduces a distinct depth of flavor to a dish.
I recommend this set of 4 cazuelas that can be purchased from Amazon.
Regardless of what you use, a crucial consideration is ensuring that the filo pastry top extends 2 inches beyond the chosen vessel, creating a visually stunning presentation.
If you’ve made it here, you should feel confident and excited to get your B’stilla game going.
Remember, take your time and have fun with this one. Trust me, it’ll pay off when you’re done…
Chicken B'Stilla
Ingredients
Preparation
- In a small 2.5 qt. dutch oven or pot, mix chicken thighs, onions, garlic, and spices. Stir well and cover. Let it marinate for 1 hour at room temperature or up to 1 day in the fridge.
- Add chicken broth and 1/2 teaspoon salt to the dutch oven/pot.
- Bring to a boil, then simmer covered for until chicken is tender, about 30 minutes.
- Using a slotted spoon, transfer the chicken to a bowl. Strain the broth, saving both the liquid and the onions. Shred the chicken when it is cool enough to handle.
- Clean the dutch oven/pot and pour strained broth back in or use a saucepan.
- Whisk in lemon juice, bring to a boil, then simmer until reduced to about 1 cup.
- Beat eggs with honey, then slowly whisk into the broth. Cook until sauce thickens, about 5 minutes.
- Season with salt and pepper.
- Stir shredded chicken, reserved onions, cilantro, and parsley into the sauce.
- Preheat the oven to 400°F and line a small baking sheet with foil.
- Brush a 6-inch round cake pan, one that’s 2 inches tall, with melted butter. (Note: you can alternately use an 8-inch round cazuela, also about 2 inches tall.)
- Brush 1 sheet filo with butter and center it in the pan, so that the excess hangs over the edges. Brush another sheet and press it into the pan so that it’s perpendicular to the first sheet and forms a plus sign. Place a third and then a fourth buttered sheet into the pan so that they form an X; the overhang from all of the sheets should cover the edges of the pan.
- Sprinkle half of the toasted almonds over the filo.
- Spoon saucy chicken over almonds, then top with remaining almonds.
- Fold overhanging filo over the chicken.
- Butter the remaining 2 sheets of filo, stacking them one on top of the other on the work surface. Using a pot lid or the bottom of a tart pan as a guide, cut out a 7 to 8-inch circle. (Note: if the diameter of your pan is different, the important thing here is that the circle you cut is 2 inches wider than the pan you are using.)
- Center the circle over the cake pan and gently tuck the edges of the dough into the pan, working your way around it as though you were making a bed.
- Brush the top of the b’stilla with a little butter and sprinkle with some cinnamon sugar. Place the pan on the baking sheet.
- Bake at 400°F for 15 minutes, then lower to 350°F and bake for 15 more minutes.If the top gets too brown, cover loosely with foil.
- Let it rest for about 5 minutes on a cooling rack.
- Lay a piece of parchment over a cutting board.Turn the b’stilla out onto the parchment-lined board and then invert it, so that it is right side up. Serve the b’stilla now, cutting it in half. (Note: if cooking this in a cazuela, there is no need for this step.)