B'stilla (Shredded Chicken Pie)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 45 minutes 2 hours 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FILLING: 1 3 lb chicken 1 large onion, finely chopped 1 large bunch flatleaved parsley, chopped
1 bunch cilantro, chopped 1/4 teaspoon ground turmeric 1/4 teaspoon ground saffron
2 tablespoons vegetable oil 1 teaspoon ground ginger 1 teaspoon ground cinnamon
1-1/2 cups water SAUCE AND PASTRY: 5 eggs, lightly beaten 1 cup confectioners' sugar
ground cinnamon ground pepper 1 lb filo pastry
8 oz unsalted butter 1 cup ground almonds ground cinnamon
1 cup confectioners' sugar, extra



1 Preheat oven to 350 F. Place chicken, onion, parsley, cilantro, turmeric, saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for 1-1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin and bones.
2 Skim fat from liquid in roasting pan and transfer to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon and pepper, to taste. Cook until thick.
3 Preheat oven to 375 F. Grease an 8 inch pie dish.
4 Place a sheet of filo in prepared dish. Brush lightly with melted butter. Place a second sheet on top and brush with butter. Repeat layering and light buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon and confectioners' sugar on the last sheet.
5 Spread egg mixture and chicken filling on top, fold over pastry edges and brush again with butter. Butter and layer four more sheets, cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter.
6 Bake for 30-45 minutes until golden brown. Sprinkle with rest of combined almond mixture.

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