The introduction promises a taste of Morocco, as well as quite a bit of prep time, but it looked divine - completely worthy of a fancy New Year's Eve meal at home. It was a very involved recipe, but also rewarding. Just a warning for those (like me) who have never used filo dough - it takes 5 hours to thaw, which is not reflected in the recipe directions (leading to a snack of a Christmas pear from my parents via Henry and David and popcorn, while watching Mad Men and allowing the b'stilla to cook before finally eating dinner at 9:30).
Chicken B'stilla
- 8 chicken thighs, preferably organic, skinned
- 2 large onions, coarsely chopped (as I had the mother of all onions, I only used one)
- 3 garlic cloves, split, germ removed, and chopped
- 3/4 t. ground ginger
- 3/4 t. ground coriander
- 3/4 t. ground cinnamon
- big pinch of saffron threads
- 2 1/2 c. chicken broth
- salt
- 3 T. fresh lemon juice
- 3 large eggs
- 2 T. honey
- freshly ground pepper
- 1 T. chopped fresh cilantro
- 1 T. chopped fresh parsley
- 8 sheets filo (each 9 x 14 inches)
- about 6 T. unsalted butter, melted
- 3 oz. sliced almonds (a scant cup), toasted and chopped
- Cinnamon sugar, for dusting
Put the chicken pieces, onions, garlic and spices into a Dutch oven or a large casserole and stir. Cover and let marinate for 1 hour at room temperature.
Add chicken broth and 1 t. salt to pot and bring to a boil on high heat. Lower heat so liquid simmers, cover the pot for about an hour or until the chicken falls off the bone easily.
Using a slotted spoon, transfer the chicken to a bowl. Strain the rest, saving both liquid and onions. When the chicken is cool enough to handle, remove meat from the bones and cut into small cubes (or shred).
Pour broth into medium saucepan. Whisk in lemon juice, bring to a boil and cook until you have about 1 c. liquid (this will take a while). Reduce heat to low.
Beat the eggs with the honey, and, whisking continuously, pour into the broth. Heat, whisking constantly, until sauce thickens (about 5 minutes). Pull pan from the heat and season sauce with salt and pepper.
Stir the chicken and reserved onions into the sauce, along with the cilantro and parsley.
Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with foil.
Place the filo sheets between sheets of wax paper and cover with a kitchen towel. Brush a 9-inch round cake pan (2" tall) with melted butter. Brush 1 sheet of 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. Place a third and then a fourth buttered sheet into the pan so that the form an X; the overhang from all of the sheets should cover the edges of the pan,
Sprinkle half of the almonds over the filo. Spoon in the saucy chicken, spreading it evenly across the pan, and top with the rest of the almonds. Fold the overhanging filo over the chicken.
Butter the remaining 4 sheets of filo, stacking them one on top of the other on the work surface. Cut out a 10 to 11 inch circle. Center the circle over the cake pan and gently tuck the edges of the dough into the pan. 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 the b'stilla for 20 minutes, then lower temperature to 350 and bake 20 minutes more, covering top loosely with foil if it gets to brown. Transfer to a cooling rack and let rest for about 5 minutes.
Lay a piece of parchment over a cutting board and have a serving plate handy. Turn the b'stilla out onto the parchment-lined board and then invert it onto the serving platter, so that it's right side up. Serve now, cutting into wedges or serve it warm or at room temperature.
So now I am left with 10 extra sheets of filo - any suggestions of what to do with them?
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