Basteeya (Moroccan Chicken Pie)
Cook Time: 20 minutes
Prep Time: 1 hour
Total Time: 1 hour 20 minutes
Description: This Moroccan Chicken Pie, known as Basteeya, is an exotic, mouthwatering dish that brings together a delightful combination of savory and sweet flavors. With layers of crispy phyllo dough encasing a fragrant, spiced chicken filling, it’s a culinary experience that’s both unique and irresistible. Inspired by Christine Cushing’s renowned recipe, this pie marries the rich tastes of cinnamon, icing sugar, and almonds with a succulent chicken filling, creating a pie that’s perfect for any occasion.
Recipe Category: Savory Pies
Keywords: Chicken Thigh & Leg, Chicken, Poultry, Meat, Moroccan, African, Kosher, Brunch, Oven, Small Appliance, < 4 Hours
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cinnamon stick
- 2 teaspoons Madras curry powder
- 1 tablespoon fresh ginger, minced
- 1 teaspoon fresh lemon zest
- 4 chicken legs, boned and cut into chunks
- 1/2 cup prunes, chopped
- 1/2 cup green olives, pitted and sliced
- 1/4 cup chicken stock
- 1 tablespoon lemon juice
- 1/2 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup icing sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup almonds, coarsely chopped
- 1/3 cup butter, melted (or margarine for kosher)
- 8 sheets phyllo dough
- 1 egg, lightly beaten
- 2 tablespoons fresh coriander, chopped
Instructions:
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Prepare the Pie Plate: Start by brushing a large 10-inch pie plate with melted butter (or margarine if keeping kosher) and set it aside.
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Cook the Chicken Mixture: In a large skillet over medium-high heat, heat the olive oil. Add the finely chopped onions and sauté until they become soft, about 5 minutes. Incorporate the minced garlic, chile, cinnamon stick, Madras curry powder, fresh ginger, and lemon zest. Stir in the chicken chunks and continue sautéing for about 2 minutes.
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Simmer the Mixture: Add the chopped prunes, sliced green olives, chicken stock, lemon juice, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes. Afterward, remove the lid and continue simmering for an additional 5 minutes, or until the liquid has mostly evaporated. Allow the mixture to cool completely. Discard the whole cinnamon stick if it remains.
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Prepare the Almond Mixture: While the chicken mixture is cooling, place the icing sugar, ground cinnamon, and chopped almonds in a food processor. Pulse until the almonds are coarsely chopped and the mixture is well combined.
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Assemble the Pie: On a clean work surface, lay out a sheet of phyllo dough. Brush it with melted butter (or olive oil). Place this sheet in the middle of the pie plate, letting the excess phyllo hang over the edges. Repeat this process with 4 more sheets of phyllo, brushing each sheet with butter and layering them in the pie plate.
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Combine and Add Filling: Stir the lightly beaten egg and chopped coriander into the cooled chicken mixture. Spoon the entire mixture onto the phyllo-lined pie plate.
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Fold and Layer: Gently fold the overhanging edges of the phyllo dough over the filling. As you fold, sprinkle some of the almond mixture between the layers of phyllo. Continue this process loosely, ensuring not to pack the layers too tightly.
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Top the Pie: Butter one of the remaining sheets of phyllo and sprinkle with some of the almond mixture. Place it over the filling, tucking in any overhang. Repeat with the remaining phyllo sheets and almond mixture, layering them one by one to achieve a light, blossomy top.
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Bake the Pie: Place the assembled pie in the preheated oven and bake for 20 minutes, or until the top is golden brown and crisp. Allow the pie to cool for 5 minutes before slicing it into wedges and serving.
Enjoy this Moroccan Chicken Pie as a flavorful main dish or a standout centerpiece for brunch, showcasing a perfect blend of sweet and savory with every bite. 🌟🥧🍗
