A Moroccan specialty!
4 lb. chicken, cut up
1 1/2 c. chopped onions
1 c. chopped parsley
1 Tbsp. minced garlic
1 1/2 tsp. salt
3/4 c. freshly ground pepper
1/2 tsp. ginger
1/2 tsp. turmeric
pinch of saffron
3 cinnamon sticks (3-inches thick)
2 Tbsp. lemon juice
8 eggs, beaten
3/4 c. toasted almonds, chopped
1/4 c. butter
14 sheets filo dough
1 Tbsp. confectioners sugar
1/4 tsp. ground cinnamon
In 4 quart Dutch oven combine chicken, onions, parsley,
garlic, salt, pepper, ginger, turmeric, saffron and cinnamon
sticks; add just enough water to cover. Bring to a boil;
reduce heat and simmer covered 45 minutes.
Remove from heat and cool completely. Skim off chicken fat and reserve. Remove
chicken and discard skin and bones; dice meat and reserve.
Discard cinnamon sticks.
In Dutch oven over high heat, reduce cooking liquid to
1 1/4 cups. Add lemon juice and eggs; stir until eggs are
cooked. Drain well in colander.
In medium bowl toss chicken with almonds. Taste for
seasonings. In small saucepan melt reserved chicken fat with
butter. Trim filo into a 12-inch square. Place 1 filo sheet
in a 10-inch deep dish pie plate. Brush with butter mixture.
To prevent drying, keep remaining filo covered. Continue
lining pie plate in a pinwheel pattern with 6 more filo sheets,
brushing each with some of the butter mixture.
Spread chicken mixture in pie plate. Spread drained egg mixture on top.
Cover with seven filo sheets, brushing each layer. With
scissors trim overhanging filo. Tuck in edges. Brush with
remaining butter mixture. Preheat oven to 425 degrees.
Bake 20 minutes. Invert Bisteeva onto a cookie sheet; remove pan and
bake 10 minutes more. Invert onto a serving platter. Combine
confectioners sugar and cinnamon; sprinkle on crust. Try
making this with regular pie crust.
Serves 8 to 10.