Recipe: B'stilla

When the good folks at Oh! Nuts offered me some items for my holiday baking, I knew immediately that I wanted pecans for Grandma's Sweet Potatoes but I wasn't sure what else I'd use. I decided on a bag of ground almonds since I use them a lot in everyday cooking. This is a recipe I get many compliments on and I hope you enjoy it. It is a bit of work the first time you make it if you aren't used to working with phyllo so take your time and amaze your guests with a sweet and savory pie.

 

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Ingredients

1/4 cup coconut oil or rendered chicken fat

2 medium onions, chopped

2 cloves of garlic, chopped

3 tablespoons ground blanched almonds

1-1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground coriander

3 chicken breast halves, chopped

water

2 eggs, beaten

salt and pepper

2 tablespoons powdered sugar

1/4 cup ground blanched almonds

phyllo dough

melted coconut oil or rendered chicken fat

 

1. Sautee onion and garlic in oil or fat until golden brown. Use a low heat to get them nice and golden without scorching.

2. Add spices, almonds and chicken to the pan. Stir to coat the chicken well and add water half way up the chicken. (You need to have enough that nothing burns but you'll be reducing the sauce so don't add too much.) Bring to a boil and then immediately turn heat to low and cook until chicken is done.

3. Remove chicken from pan and set set aside. Bring the liquid in the pan to a boil and reduce until the sauce is thick. You want a 1/4 cup at most. Remove from heat and pour in eggs stirring constantly. Season with salt and pepper. Mix the sauce with the chicken.

4. In a separate bowl mix together the powdered sugar and ground almonds.

5. On a tray place one sheet of phyllo dough. Brush with oil or fat and sprinkle lightly with sugar/almond mixture. Repeat with two more layers. Cover with another sheet of phyllo. (You should have 4 sheets of phyllo and three layers of sugar/almonds.) Mound chicken mixture in the center of the phyllo and fold the edges of the phyllo up over the filling. Cover with another sheet of phyllo, brush with fat and sprinkle with sugar/almond mixture. Repeat as for bottom ending with a plain sheet of phyllo. Carefully tuck edges under the pie.

6. Bake at 400 for 20 minutes or until phyllo is golden.

7. Dust the top with powedered sugar and garnish with cinnamon.

8. Serve and enjoy!

 

FTC Disclosure: I received a bag of ground almonds from Oh! Nuts to use in this recipe.