Moroccan Chicken Pie Bstilla
Diane phillips
Steps
Heat chicken broth in a 4-quart saucepan.
Add in saffron , garlic , cinnamon sticks , coriander , turmeric , onion , and carrot.
Bring broth to a boil and simmer , uncovered , for 20 minutes.
Remove cinnamon sticks from broth , decrease heat to medium.
Stir in parsley and eggs , stirring eggs until they appear like scrambled eggs , but not dry.
Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl.
In a heavy pan , melt the butter.
Add in the almonds and brown them in the butter , being careful not to burn them.
Remove from heat , and cool.
Place the almonds in a food processor fitted with a metal blade.
Add the 1 / 3 cup powdered sugar and 1 teaspoon cinnamon.
Pulse on and off until the almonds are ground.
Set aside until ready to proceed.
Preheat oven to 400.
Unwrap the phyllo dough and cover it with a clean kitchen towel.
Brush a 13 x 9 inch ovenproof baking dish with melted butter.
Brush a sheet of phyllo with melted butt.
Ingredients
chicken broth, saffron, garlic cloves, cinnamon sticks, ground coriander, ground turmeric, onion, carrot, flat leaf parsley, eggs, butter, blanched almonds, powdered sugar, ground cinnamon, phyllo dough, dry breadcrumbs, cooked chicken