Bistilla (Moroccan Chicken Filo Pie)

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14 Ingredients

2 cloves garlic, crushed
60grams butter, melted and cooled
2teaspoons icing sugar
1 cup coriander leaves, roughly chopped
1 large brown onion, finely diced
1teaspoons dried chilli flakes
1/2teaspoons ground cinnamon
1tablespoons moroccan seasoning
1 1/2 cup chicken stock
8 sheet filo pastry
1tablespoons olive oil
2 eggs, whisked
1/2 cup ground almond meal
1kilograms chicken thigh fillets, diced

Method

Step 1 of 5

Place almond meal into a large deep non-stick frying pan and stir frequently over medium heat for 5 minutes until light golden. Transfer to a bowl.

Step 2 of 5

Heat oil in pan. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Add chicken and cook, stirring occasionally, until browned. Sprinkle spices over chicken and cook for 1 minute or until aromatic. Pour in stock and bring to the boil. Reduce heat and simmer for 20 minutes or until almost all liquid has evaporated. Cool.

Step 3 of 5

Preheat oven to 200°C. Grease a 22cm round springform cake pan. Place a sheet of filo onto a flat surface. Brush with butter. Sprinkle with almond meal. Top with a second sheet of filo. Repeat, until 4 sheets of filo have been used. Set aside. Repeat to make a second batch.

Step 4 of 5

Line prepared pan, with 1 batch allowing edges to overhang. Place second batch of filo into pan at right angles to the first. Add eggs and coriander to cooled chicken. Spoon into pan.

Step 5 of 5

Fold filo over chicken to cover. Brush top with remaining butter. Bake for 20 minutes. Turn pie out onto a baking tray lined with baking paper and cook for a further 15-20 minutes or until golden, crisp and cooked through. Transfer to a serving platter. Sprinkle with combined icing sugar and cinnamon and cut into wedges.