Individual B'stillas (Moroccan Chicken and Almond Pies)

A Taste of Morocco: My Journey with Individual B'stillas

As a busy professional, finding time to cook elaborate meals is a luxury I rarely have. However, my recent trip to Morocco ignited a passion for its vibrant cuisine, especially the legendary B'stilla. This magnificent pie, traditionally a large affair, intimidated me at first. The thought of perfectly layering delicate phyllo dough and creating a complex filling seemed beyond my weekday schedule. Yet, the tantalizing aroma of warm spices and tender chicken lingered in my memory, fueling my desire to recreate this culinary masterpiece in my own kitchen.

The solution? Individual B'stillas! This adaptation allows me to enjoy the authentic flavors of Morocco without the time commitment of a large pie. Instead of one enormous creation, I get eight beautiful, manageable portions. The recipe is still rich and indulgent, showcasing the harmonious blend of sweet and savory elements that define Moroccan cuisine. Each bite is an explosion of warmth, a journey to the bustling souks and vibrant streets of Marrakech – all without leaving my apartment.

The process is surprisingly manageable, even broken down across a couple of evenings. Preparing the almond sugar and ras el hanout ahead of time is key. The fragrant almond sugar, a mixture of finely ground almonds, cinnamon, and sugar, adds a delightful sweetness that beautifully complements the savory chicken filling. The ras el hanout, a complex blend of spices, is the heart and soul of the dish. I took my time assembling this blend, carefully measuring each ingredient, and the resulting aroma was simply intoxicating. It's a spice blend that speaks volumes – a treasure trove of warm spices that embody the essence of Morocco.

The filling itself is a symphony of textures and flavors. The tender shredded chicken, infused with the fragrant ras el hanout and saffron, is a delight. I found that the addition of the cooked egg mixture created a beautifully creamy base for the shredded chicken. The combination of the spices and the tender chicken is perfectly complemented by a hint of freshness, from a squeeze of lemon and a scattering of parsley and coriander. The combination of warm spices and fresh herbs is nothing short of magical.

Then comes the phyllo pastry, an element that demands a bit of patience but yields exquisite results. The delicate layers, brushed with melted butter, create a golden-brown, crispy crust. This creates a beautiful contrast to the soft filling. Once the B'stillas are assembled, it is a matter of baking until they are golden and crisp. Each bite is a harmonious dance of sweet, savory, crunchy and soft.

The finished product? Eight individual parcels of pure Moroccan delight. Each B'stilla is a mini-celebration of the flavors and textures of Morocco. They're perfect for a sophisticated dinner party, a cozy night in, or even a thoughtful gift for a friend. They are a culinary adventure that brings a touch of Moroccan magic to my kitchen and makes even the busiest week feel a little more special. This recipe isn't just about making a pie; it's about creating an experience, a culinary story to share and savor.

This journey into Moroccan cuisine reaffirmed my belief that even the most complex-sounding dishes can be tackled with a little planning and patience. It's a testament to the fact that extraordinary flavors can be found in the heart of a simple, yet elegant dish. And so, my friends, I encourage you to embark on your own culinary adventure with these individual B'stillas. Let the aroma of warm spices and the taste of tender chicken transport you to the sun-drenched lands of Morocco, right in your own kitchen.

Step-by-step

• To make the almond sugar: In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• To make the filling: In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
• To make the ras el hanout: In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.