Bisteeya Or Moroccan Chicken Pie

This will break your mouth as they say down south. its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!!

Steps

In a large skillet put 2 tablespoons butter , the chicken pieces , onions , 1 teaspoon salt , 1 teaspoon pepper , 2 teaspoons cinnamon , the ginger , cumin , cayenne , saffron , turmeric and chicken stock.

Simmer gently , covered , until the chicken is cooked , 45 minutes.

Remove the chicken from the sauce and let it cool.

Remove all the bones and tear the chicken into 1 inch pieces.

Bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated , 4 to 5 minutes.

Add the chicken , cilantro , parsley , salt and pepper and mix well.

Preheat oven to 375f.

Toast the almonds in the oven until they are very lightly golden and hot to the touch , about 5 to 7 minutes.

Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3 / 4 teaspoons cinnamon.

Set aside and reserve the rest of the cinnamon sugar for a garnish.

Melt the remaining 12 tablespoons butter.

Brush a 12 inch pie pan with the .

Ingredients

butter, whole chickens, onion, salt and pepper, cinnamon, ginger, cumin, cayenne, saffron thread, turmeric, chicken stock, eggs, fresh cilantro, fresh parsley, blanched almond, powdered sugar, phyllo dough