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Main course · Moroccan

Chicken and Almond B'stilla (Moroccan Spiced Chicken Pie)

75 min Serves 4 ~625 kcal/serving ~£11.50 (£2.88/serving) Contains-nuts

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g chicken thigh fillets, diced
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 80 g ground almonds
  • 2 tbsp caster sugar
  • 2 egg, beaten
  • 8 filo pastry sheets
  • 60 g unsalted butter
  • 150 ml chicken stock

Nutrition (per serving)

Calories
625 kcal
Protein
41.5 g
Carbohydrate
33.3 g
of which sugars
10.1 g
Fat
35.3 g
of which saturates
11.9 g
Fibre
3.6 g
Salt
1.19 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Melt a third of the unsalted butter in a wide pan and cook the onion for 6 minutes until soft, then add the garlic, ground cinnamon and ground ginger and cook for 1 minute.

  2. 2

    Add the chicken and chicken stock, cover and simmer for 15 minutes, until the chicken is cooked through with no pink remaining and most of the liquid has reduced.

  3. 3

    Stir in the beaten eggs and cook, stirring constantly, for 1-2 minutes until just set, then stir through the ground almonds and 1 tablespoon of the caster sugar. Leave to cool slightly.

  4. 4

    Heat the oven to 190C (170C fan, gas 5). Melt the remaining butter. Layer the filo sheets in a round pie dish, brushing each with melted butter and letting the edges overhang.

  5. 5

    Spoon in the chicken filling, then fold the overhanging filo over the top to enclose it, scrunching it loosely. Brush the top with any remaining butter.

  6. 6

    Bake for 25-30 minutes, until deep golden and crisp. Dust with the remaining caster sugar and a little extra cinnamon before serving.

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