Moroccan Chicken Pie (Bestilla)
This is a simplified version of the traditional Moroccan Chicken Pie recipe. It is delicious served with a little couscous or bread.
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| Ingredients
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Instructions
- 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.
- Add the almonds and garlic and stir-fry for another 2 minutes.
- Add the spices and the chicken. Stir-fry for a further 3-4 minutes.
- Once the chicken has browned turn off the heat. Add the coriander and parsley. Season with salt and pepper and mix well.
- 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.
- 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.
- 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.
- Bake at 200°C/400°F for 25-30 minutes.
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!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 394
19%
Calories from Fat 247
Total Fat 27.5g
42%
Saturated Fat 12.5g
62%
Unsaturated Fat 12.7g
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Amount Per Serving
% Daily Value
Total Carbohydrate 18.3g
6%
Dietary Fibre 2.8g
11%
Sugars 2.8g
Protein 19.6g
39%
Cholesterol 93.8mgs
31%
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