This recipe requires thawing the phyllo dough in the refrigerator overnight. The chicken filling can also be made the day before; in fact, several recipes I reviewed recommend refrigerating the filling overnight. I decided to add a few more steps to the preparation by making my own Ras el Hanout spice mix. I also sauteed the onions and garlic, and browned the chicken thighs, prior to adding the broth and braising the chicken for the hour required.
I had all the spices required to make the spice mix, and now I have extra to use for as a quick seasoning on chicken or fish for future dinners.
Cinnamon and freshly grated nutmeg
Ras el Hanout Moroccan Spice Blend
2 teaspoons ginger
2 teaspoons coriander
1 1/2 teaspoons cumin
1 1/2 teaspoons cardamom
1 1/2 teaspoons black pepper
1 1/4 teaspoons nutmeg
1 teaspoon turmeric
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon hot Spanish paprika
1/2 teaspoon cayenne pepper
Generous pinch saffron threads
Combine all ingredients, use quantity called for in the recipe, and store the remaining mix in a sealed spice jar for future use.
Onions and garlic
Additional ingredients for the filling - shredded chicken thigh meat, parsley, eggs, braised onions and garlic, and toasted almonds
The phyllo is very easy to work with if, and only if, you allow it to defrost in the refrigerator over night. If you are unfamiliar with phyllo (filo), read this first before you get started.
This dish is not one to prepare after you come home from a long day at the office. There is at least an hour of preparation time, 1 hour for braising the chicken, onions, garlic and spices, and another 40 minutes for baking the pie.
Newf Notes:
I strayed from Dorie's recipe slightly by sautéing the onions and garlic, and browning the chicken thighs. I think that made a more flavorful broth and dish overall. Just because I wanted to, and had all the spices, I made my own spice blend from the recipe above (Dorie's recipe had only cinnamon, ginger, coriander, and saffron). I also used double the amount of spices called for in the recipe. I used only parsley because I didn't have cilantro on hand, and can't stand the stuff. I also added about 4 chopped, dried figs to the filling. I used 6 pieces of phyllo for the top crust, rather than 4. Although Dorie says B'stilla needs no accompaniments, we had a light salad with vinaigrette, orange supremes and toasted almonds.
Suggested wine pairing, based on What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers, is Sauvignon Blanc, Vin Gris, off-dry Riesling, and Rose. After the meal, Mint Tea.
This dish was wonderful, but takes time. I'm a bit exhausted, and still have dishes to do. Oh John, where are you??
And my sous chef wasn't much help either, as he snoozed on the couch, soaking in the late afternoon sun!
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I love your version of the recipe - beautiful pictures. Great post!
ReplyDeleteGorgeous photos, as always. I love all the alterations you made to the recipe - sounds yummy! :)
ReplyDeleteAll your suggestions sounds brilliant! Definitely will try them the next time I make the dish. Thanks for the ideas!
ReplyDeleteThe photos are amazing. And thanks for the spice ideas!
ReplyDeleteGreat idea on the hors d'oeurves. Lovely post - like the look of it in the pie plate!
ReplyDeleteIt looks gorgeous in the pie plate! I'm assembling mine tonight, and think I might do the same thing.
ReplyDeleteLooks great! Lovely photography!
ReplyDeleteI love your ideas for the enhanced flavoring! And your photos, as always, totally rock!
ReplyDeleteLove your pictures! Do you take your photos indoors? However you do it you have great light!
ReplyDeleteA relaxing day of cooking never hurts. :) The ras el hanout will come in handy for so many dishes to come!
ReplyDeleteLove your sous chef! I wish I had as easy a time as you did with the phyllo even though I did defrost it overnight it still tore on me. I am going to try it again though because I really enjoyed making and eating this dish. Yours is beautiful and I really like it it that pie dish. Thank you for your notes!
ReplyDeleteWow! That is one loaded b'stilla. I've never attempted making my own, but have much enjoyed eating it time and again in my fave Moroccan restaurant in San Francisco. I have Dorie's book, so there's no excuse not to give it a try now, especially when yours came out sooooo gorgeous!
ReplyDeleteI love your dog!!!
ReplyDeleteBeautiful pie...love that you made it in a pie dish. And I wish I had added cayenne pepper or a bit more spice...it was good but could have been even better.
ReplyDeleteWhat a great dish! And the spices look so comforting. As always, great photography!
ReplyDeleteHi Denise,
ReplyDeleteThe dish and your photos are lovely. I like the changes you made to the recipe. I am sure it was delicious.
Your dishwasher and sous chef sound about like mine at this house. Forget about it!
See you soon!!!
Gwen
First of all, your sous chef is adorable! Second, I am completely impressed by the spice mix. Third, your photos are lovely! :) Glad you liked this!
ReplyDeleteLoved the sweet/savory robust flavors of the Chicken B’stilla and the amazing aroma your Ras El Hanout spice mix made! That beautiful presentation with the crackly-brown flaky phyllo dusted with the confectioner’s sugar design was fabulous and captured so well with the great photography. Looks like you and your sous chef had a wonderful day creating this delectable combination!
ReplyDeleteDenise - I just adore your photography and writing! I've awarded you a Stylish Blogger Award on my blog. Play along as much as you'd like. You rock sista!
ReplyDeleteI love your idea of making hors d'oeurves out of the Chicken B'stilla. Genius!
Good for you for making your own spice blend. Your variations sound great. And making appetizer versions of these would make one very popular at a potluck!
ReplyDeleteyour dog is awesome! ... You liked this? I struggled with liking this... I wanted to, but just didnt in the end. I just made this, this week as a catch up recipe. How much time do you spend framing your shots? They are pretty!
ReplyDelete