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Chicken Pie (Moroccan B'Stilla)
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If you don't have a dutch oven, you can use a small roasting pan for the Moroccan standard.

Serves: 8

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Sephardic Meat Entree

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1 whole cut-up chicken
2 Large Onions, chopped very fine
1/2 tsp. ground ginger
1/2 tsp. saffron
3 tsp. ground cinnamon
Vegetable oil
Salt and Pepper, to taste
1 bunch cilantro, chopped
2 bunches parsley, chopped
8 medium eggs, lightly beaten
20 sheets filo dough


  1. Place chicken into a large dutch oven and add onions, ginger, saffron and 1/2 teaspoon cinnamon, 2 tablespoons oil, and salt and pepper. Add 1 cup water, cover and cook for 30 minutes.
  2. Take out the chicken and set aside to cool. Add the chopped cilantro and parsley to the dutch oven and continue cooking until liquid thickens.
  3. Meanwhile, remove the skin and bones from the chicken and gently shred the meat. Set aside.
  4. Reduce heat to low. Add eggs and gently stir, as if making scrambled eggs. Remove from heat.
  5. Put down a layer of 5 filo sheets on each of two oiled nine inch pie pans. Gently brush each sheet with oil before adding sheets.
  6. Divide the shredded chicken and place half in each pie pan. Layer on half of the egg mixture in each.
  7. Cover with remaining filo sheets, brushing with oil and a sprinkle of cinnamon after each sheet.
  8. Brush top sheet with oil and bake for 45 minutes at 375 degrees (F).
  9. Serve hot.

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