dinner · everyday
Chicken basteeya
Moroccan pie of saffron-braised chicken, herbed eggs and cinnamon almonds in crisp phyllo, dusted with sugar.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Simmer chicken with onions, 3 tbsp butter, spices, saffron and stock covered for 45 minutes until cooked through (74°C (165°F)); shred meat, discarding skin and bones.
-
2
Reduce the broth to about 240 ml, stir in herbs and eggs and cook gently until softly set and dry; season.
-
3
Mix almonds with powdered sugar and cinnamon.
-
4
Layer 6 buttered phyllo sheets in a 25 cm pan with edges overhanging; add eggs, chicken, then almonds, fold over and top with 4 more buttered sheets tucked under.
-
5
Bake at 190°C (375°F) until golden, 30 minutes; dust with powdered sugar and cinnamon lattice.
