Moroccan Chicken Pie (Bisteeya) 🇲🇦

I always think of my sister Clara who loves travelling to Morocco when I make and enjoy this gorgeous Moroccan chicken pie.  Bisteeya, in my opinion, is the mother of all chicken pies.  It's savoury and sweet at the same time, made with chicken cooked in warm spices and fresh herbs, encrusted in golden filo pastry flavoured with icing sugar and cinnamon, plus toasted chopped almonds thrown in for crunch.  It's elegant and moreish.  Traditionally, a whole chicken or pigeon is cooked with its meat shredded for the filling.  I use juicy chicken thigh fillets in this recipe.  There are a few ingredients and steps involved for this adapted version of the North African classic, and don't be afraid to work with filo pastry if you've had no previous experience with it.  They are fun to play with and rather forgiving!

Serves 6

INGREDIENTS

• 2 tablespoons olive oil
• 800g / 1 lb 12oz chicken thigh fillets
• 1 large red onions, coarsely chopped
• 2 garlic cloves, crushed
• 1 tablespoon fresh ginger, finely chopped or grated
• 1-2 green cayenne chilli, halved and deseeded, finely chopped
• 1 cinnamon stick
• ½ teaspoon saffron threads
• 1 cup chicken stock
• 50g / 1¾oz whole blanched almonds
• 1 tablespoon icing sugar, plus extra to dust
• ½ teaspoon ground cinnamon, plus extra to dust
• 50g / 1¾oz butter, melted 
• 6 filo pastry sheets
• 1 egg, lightly whisked
• ¼ cup fresh coriander, coarsely chopped
• ¼ cup fresh parsley, coarsely chopped
• sea salt and freshly ground black pepper, to taste

METHOD

1. Heat 1 tablespoon oil in a large non-stick frying pan over high heat.  Brown chicken in batches on both sides.  Remove to a plate and set aside.
2. Heat remaining tablespoon of oil in the same pan over medium heat.  Add the onion and cook, stirring, for 3 minutes or until golden.  Add the ginger, garlic and chilli and cook, stirring, for a further 1-2 minutes.
3. Transfer the chicken back into the pan.  Add cinnamon stick, saffron and stock.  Bring to the boil.  Reduce heat to low and cook, uncovered, for 20 minutes, moving the chicken pieces around occasionally, until most of the liquid has evaporated and the chicken is tender.  Leave to cool in the pan.
4. Meanwhile, scatter almonds over a baking tray and toast in a preheated 180°C/350°F oven for 5-6 minutes.  Set aside to cool, then finely chop.  Place in a bowl together with icing sugar and ground cinnamon.  Stir with a spoon to combine.
5. When the chicken is cool, shred into pieces using 2 forks.  Stir in the egg, coriander and parsley.  Season with salt and pepper.  Remove and discard the cinnamon stick.
6. Grease a round 20cm / 8" cake pan with melted butter.  Place filo sheets on a work surface and cover with a clean, dry tea towel to keep them from drying out.  
7. Place a filo sheet over the pan so the edges overhang.  Tug it in gently, then brush with a little melted butter.  Sprinkle some almond mixture on top.  Repeat with 5 more sheets, brushing with butter and sprinkling with almond mixture each time, working in a gradual clockwise motion, slightly overlapping the sheets.
8. Fill the pan lined with filo with the chicken mixture.  Bring the filo edges over the chicken mixture to the centre to enclose.  Brush with remaining butter.
9. Bake in a preheated 220°C/425°F oven for 25 minutes or until golden and heated through.
10. Sprinkle extra icing sugar and cinnamon over the pie.  Remove from the pan and cut into wedges.  Serve hot or at room temperature.