Moroccan-Style Chicken Pie

A Taste of Morocco in My Kitchen: My Moroccan-Style Chicken Pie Adventure

As a busy working mom, finding time for elaborate cooking can feel like a luxury. But sometimes, a little culinary adventure is just what you need to break the monotony of weekday dinners. This week, that adventure took me to the vibrant, spice-filled markets of Morocco, at least in my imagination. I was inspired to recreate the magic of B'stilla, a traditional Moroccan chicken pie, and the result was a truly rewarding experience – both in the kitchen and at the dinner table.

The aroma alone was enough to transport me. The fragrant blend of cinnamon, ginger, turmeric, and saffron filled my kitchen with the warmth of a Moroccan sun. I envisioned myself in a bustling souk, surrounded by the colorful array of spices, herbs, and fragrant fruits. The preparation itself was a journey of its own, carefully layering the delicate phyllo pastry, each sheet brushed with butter and sprinkled with crunchy almonds, creating a golden, crisp shell that cradled the tender, spiced chicken within. It was a labor of love, but the anticipation of the final product made every step worthwhile.

The process of making this pie was wonderfully meditative. The careful layering, the gentle simmering of the chicken, the precise measuring of spices—each step was a mindful act, a small escape from the usual rush of daily life. The final product was nothing short of spectacular. The flaky, buttery phyllo contrasted beautifully with the moist, flavorful chicken filling. Each bite was an explosion of textures and tastes—a testament to the power of simple, quality ingredients and a little bit of culinary creativity. My family devoured it, and I felt a deep sense of satisfaction, not just from the delicious meal, but from the journey I took to create it. It was a reminder that even in the midst of busy schedules, there’s always room to savor the simple pleasures, like a home-cooked meal that transports you to another place and time.

This recipe isn’t just about the food; it’s about the experience. It’s about connecting with a different culture through its cuisine, finding peace in the process of cooking, and sharing a delicious meal with loved ones. It's about reminding myself, and hopefully you, that even amidst the chaos, a little bit of magic can be found in the everyday.

Beyond the Recipe: A Journey to Morocco (in My Mind)

While I haven’t yet had the opportunity to visit Morocco, making this pie brought me closer to the culture than I ever expected. I spent time researching traditional Moroccan cooking techniques, exploring the history and significance of B'stilla, and even listened to Moroccan music while I prepared the meal. This wasn't just about cooking; it was about a holistic immersion into another culture, a journey that enriched my understanding and appreciation of the world beyond my kitchen.

And that, in the end, is the beauty of cooking. It’s more than just the act of preparing food; it’s about the stories we create, the memories we make, and the connections we forge. This Moroccan-style chicken pie isn't just a meal; it’s a reminder of the power of culinary adventure and the joy of connecting with diverse cultures through the simple pleasure of food.

I encourage you to try this recipe, not just for the delicious taste, but for the unique opportunity it offers to explore a new cuisine and create your own meaningful culinary journey. So, roll up your sleeves, gather your ingredients, and let your imagination take you on a delicious adventure to the heart of Morocco. Bon appétit!

Step-by-step

• Preparation For filling: Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
• Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• For phyllo: Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
• Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
• Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.