Back in May my husband and I went to Florida and did the Disney World thing, we stopped at Epcot the first night. I was sooooo sick, I actually wasn’t sure we were going to make it on the trip. Even though that first day I was pretty miserable, it was one of the more memorable times. We stopped at Morocco in Epcot because I literally thought I was going to die from heat, the worst cold and sinus infection of my life and awful blisters on my feet! We stopped to have a really nice dinner, not knowing what to expect. We had Chicken B’Stillia for an appetizer and I had ordered Chicken CousCous and my husband ordered Kababs. It was, to this day one of the best meals we have ever had! And Ever since he has been begggggggging me to make it for him. So this Valentine’s I wanted to make a completely Moroccan dinner for us to enjoy!
My recipe for Chicken B’stillia:
1 Chicken roaster, about 5lbs
1 sweet onion, chopped coarsely
1 bay leaf
1 box good chicken stock- I use the low sodium Pacific Organic
Water as needed
A dash of turmeric
Rosemary, Thyme, and Sage
Combine all together in the crock pot and cook in for 10-12 hours (I cook the chicken the day before so that after it cools, I shred it and put it in the fridge along with the left over stock in the bottom of the crock pot.)
When the chicken cools, take off the skin and shred it to fine pieces, which doesn’t take much since the crock pot pretty much took care of that. Put chicken in fridge until needed.
If you put the liquid stock from the cock pot in the fridge the night before it will be jelly like, that is completely ok, just put 1.5 cups of stock into a small pot and cook over medium-high heat until reduced to about 3/4 or so cups of stock. Reserve for later
3 tbsps butter
1.2 an onion processed in the food processor or magic bullet till it is mush
½ sweet onion processed the same
3 large cloves of garlic, minced
Combine these ingredients in a large pot and sauté for about 10 minutes over medium heat.
While the above is cooking, combine all the following ingredients in a bowl:
1.5 cups minced cilantro
3/4 cup minced parsley
2 tablespoons cinnamon
1 tablespoon turmeric
2 tsps kosher salt- if you are using regular broth I would omit this completely or only use a ½ tsp.
1.5 tablespoons finely grated fresh ginger
1.5 tsps fresh-cracked black pepper
1 cup dried currants
It’s really important that you choose high quality fresh herbs… dried ones just will not do for this recipe! It will help meld the flavors and give even taste through out.
When the onions are sautéed nicely add the above herb mixture and combine together cooking for a minute or two.
about 3/4 cups of chicken stock (the reduced stuff)
plus reserved chicken
Turn heat off and add chicken broth, then the shredded chicken and combine till everything is coated well and mixed nicely. You should taste it in case it needs a little salt or pepper, but it should be fine.
4 large eggs, beaten thoroughly
Combine the 4 beaten eggs, and mix again till everything is combined. You can pop this in the fridge the day before, or just until you are ready to put it into the pan
Use a 10 or 11 inch spring form pan for this pie. It will make everything so much easier!
1/2 cup melted butter
2 sheets Pepperidge Farm Puff Pastry sheets, which is what I used and found it to work really well, the original calls for Phyllo dough but this is a serious pie and I found this to work better
Butter the bottom and sides of your spring form pan and then lay one sheet on the bottom and press out till it comes up the sides a little. You will have 4 corners sticking up and that is ok just leave them there! You will place the top sheet on so the top corners fit into the spaces to form a complete surround.
Fill the dough with your chicken filling and smooth out, but not to the edges, it will be a mound shape. Thicker in the center.
Place the second sheet on top, opposite of how the bottom was places, press the corners down into the spaces and then pull up the bottom corners to seal it and pinch any open gaps closed.
Top the entire thing with lots of melted butter, make sure that it’s almost saturated! You can also put this into the fridge all closed up if you are doing other things, and just pop it in the oven when ready!
Bake it for 55 minutes, or until caramel brown, in a 350 degree oven.
½ cup of powdered sugar
1 or 2 tablespoons cinnamon
Combine in a bowl for sifting over the pie right before it is ready to be served. You can dust it over the entire pie after you release the spring form, and then again once it is plated for an all over dusting sugar. It is really important that you do not skip this step!
Chicken B’stillia is usually served as an appetizer so before I started working on the B’stillia I cut cubes of New York strip, parsnips, carrots, mushrooms and left over onion and garlic mash in a bag, filled with some chicken broth, marsala wine, bay leaves, salt, pepper, and tumeric, popped it into the fridge and let it marinade for a few hours.
When the B’stillia was in the oven I threw it into a big deep skillet and let it simmer
After the B’stillia came out of the oven, I let it rest took a cup of juices from the steak “stew” and boiled it in another pot, and added a cup of couscous, let sit for 5 minutes, and fluffed, plated, and topped with the steak mixture.
So that was our dinner! It was a lot of continuous work, but it was very very worth it!! It makes me want to visit Morocco badly! Maybe that will be our next traveling adventure =)
I hope you all had a fantastic Valentine’s day! I think this may be a new tradition of ours!