Moroccan Chicken Pie (Bestilla)
Author: 732W5I7BllY
This is a simplified version of the traditional Moroccan Chicken Pie recipe. It is delicious served with a little couscous or bread.
  • 450 g (16 oz) cubed chicken breast
  • 3 medium onions, sliced into half-rounds
  • 1 large bunch of fresh coriander, chopped
  • 1 large bunch of flat-leaf parsley, chopped
  • 3 tbsp blanched almonds, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp cinnamon powder
  • 1 tsp coriander powder
  • 6-8 sheets of filo pastry
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt
  • Pepper
  • About 100 g (3 ½ oz) melted butter for brushing the filo sheets
  1. Heat the olive oil and the tbsp of butter in a pan over a medium heat. Add the onions and stir-fry for 3-4 minutes until the onions soften and start to take on colour.
  2. Add the almonds and garlic and stir-fry for another 2 minutes.
  3. Add the spices and the chicken. Stir-fry for a further 3-4 minutes.
  4. Once the chicken has browned turn off the heat. Add the coriander and parsley. Season with salt and pepper and mix well.
  5. Now prepare the pie base: Brush a 23 cm (9") pie dish with melted butter. Place a sheet of filo pastry in the dish so that the ends overlap the edge of the dish. Brush the filo with melted butter.
  6. Place another sheet of filo on top at a different angle to the first. Brush with melted butter. Continue adding sheets of filo pastry until you run out of pastry.
  7. Pour the chicken mixture into the pie base. In reverse order fold the filo sheets back over the pie filling, brushing each sheet with butter as you go.
  8. Bake at 200°C/400°F for 25-30 minutes.
Calories: 394 Fat: 27.5 Sugar: 2.8 Fiber: 2.8 Protein: 19.6 Cholesterol: 93.8
Titli's Tips
You can also add the rind of a bitter orange or preserved lemon into the pie if you wish. It gives it that extra little zing!
Recipe by Titli's Busy Kitchen at