B’Stilla My Beating Heart [FFwD]: Chicken B’Stilla

I must start by letting you know how this post came upon it’s name.

We just finished eating this dish for dinner and I sat down to write this post. I look at my fiance and ask, “What should I name this post?”. He paused for no more than 3 seconds before grinning and coming out with this brilliant title. A silent high five is exchanged. I love this man.

And I love this pie.

Bake. Slice. Eat. Faint.


As another aside, this same wonderful man made the delicious kale served with the b’stilla – kale, onions, bacon, butter, and balsamic. Bacon, butter, and balsamic.

Back to the pie. If you’re trying to impress a first date, serve this dish. If you’re about to ask someone’s hand in marriage, serve this dish. If you need to get on your mother in law’s good side, serve this dish.

I will not reveal the exact recipe here (although I don’t mind sharing it if you ask me for it), but here’s how the whole thing went down:

Marinate chicken.

Cook and shred chicken.

Make delicious sauce.

Mix sauce and chicken.

Get phyllo. Butter phylo. Start layering.

Sprinkle toasted sliced almonds in the bottom of the pastilla.

Add the chicken mixture.

More almonds.

Fold the phyllo dough over the tastiness.

Top with a nice proper blanket of phyllo sheets and some cinnamon sugar.

Bake. Remove from pan and allow to cool a little bit.

Try to wait before slicing into the pie. This is the hardest part.

Slice. Eat. Faint.


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