Try Bistlla for that magical culinary centerpiece

The Berbers are also accountable for the common meat preserving technique still present in Morocco (such as ‘khlii), which they have abundantly integrated to their diet, not forgetting some crucial ingredients to Moroccan cuisine, such as couscous, chickpeas and beans

The arrival of the Arabs in the 7th century significantly influenced Morocco’s culinary heritage. In fact, the Arabs are the ones who brought the famous spices from China, India and Malaysia such as cinnamon, ginger, paprika, cumin and turmeric to mention but a few.

Influenced by the Persians, they also brought nuts and dried fruits, which allowed the sweet and sour combination, still present in tagines and dishes like bastila. At that time, the existence of a wealthy and grand Moroccan court – through the rulers of the main existent dynasties (Almoravides, Almohades, Merinides, Saadians) – was crucial to the elaboration of the Moroccan cuisine in order to please the ambition of the courts in the four imperial cities (Fes, Meknes, Rabat and Marrakech)

Due to the Morocco’s geographical location, the Moors, (Muslim inhabitants mainly based in the Iberian Peninsula in the 8th century) from Spain, had a strong impact on Moroccan cuisine.

They are responsible for the increased production and use of olives and olive oil and the settlement of citrus gardens and fruit bearing trees. The Moors population was followed by the Jewish-Moors who introduced pickling and preserving fruit and vegetables techniques.

Thanks to The Ottoman Turk presence in the geographical region, they introduced grills and barbecues (kebab).

In 1912, the French colonized Morocco and amongst the famous legacies that remains of their occupation, is the revered culture of cafés, wine, ice cream and patisserie. 

One of the most elaborate and much regarded dish in Moroccan cuisine, Bistilla frequently forms the centrepiece at a feast or banquet. Traditionally, it is cooked with pigeon, although often times it is not uncommon to substitute chicken quarters as is the case in this recipe.

The pigeon or chicken would then be cooked with spices and layered with the wafer-thin pastry known as ouarka. The finished pie is then cooked over hot charcoal embers, something that requires the utmost skill and experience.

Fortunately, given the conveniences available in our modern day life, you can get by using phyllo pastry (which is by far much easier to handle than ouarka) and the oven and nobody will be the wiser.

The dusting of cinnamon and icing sugar on top of the pie is a typical North African refinement, also used on briouates (a sweet or savory Arabic pastry).

INGREDIENTS

• 30ml/2tabelespoons cooking oil, plus extra for brushing

• 25g/2 tablespoons butter

• 2 chicken quarters, preferably breasts. You are also at liberty to use boneless breast of chicken or filet.

• 2 medium size onions, either grated or finely chopped

• 2 tablespoons finely chopped garlic

• 1 tablespoon ground ginger of freshly grated

• 1 teaspoon saffron threads

• 2 teaspoon ground cinnamon, plus extra for dusting

• 4 tablespoon flaked or sliced almonds. You can also use hazelnuts or whole pine nuts instead of almonds. 

• A generous amount of finely chopped cilantro (dhaniya)

• 1 large bunch of fresh parsley, finely chopped

• 3 eggs, beaten

• About 175g/6oz phyllo pastry sheets

• 2 teaspoons icing sugar plus extra for dusting

•Salt and pepper to taste

METHOD

Over a low flame, heat the oil and butter in a large sufuria or casserole, until the butter is melted. Add the chicken pieces and brown for about five minutes. 

Add the onions, garlic, ginger and the rest of the spices and enough liquid so that the chicken braises rather than boils. Season well with salt and pepper and a dash of red pepper flakes to suit your taste. 

Bring to a gentle boil, lower the heat and then cover with a lid simmer for 45 – 55 minutes or until the chicken is tender. In the meantime, dry fry the almonds in a separate small pan until golden and then set aside. 

Transfer the chicken in a plate and when cool enough to handle remove and discard he skin and bones and then cut the flesh into bite size pieces.

Stir the chopped cilantro and parsley into the pan and until it has reduced by at least half and thickened. Add the beaten eggs and cook over a very gentle heat until the eggs have become slightly scrambled.

Preheat the oven to 180d C/350d F/Gas mark 4. Oil a shallow round oven proof dish which should be about 25cm/10 inch in diameter.

Place one or two sheets of the phyllo pastry in a single layer over the bottom of the dish (bear in mind that it will depend on the size of your phyllo pastry sheets), the idea is for it to be completely covered and the edges of the pastry sheets hang over the sides. Brush lightly with oil and make two more layers of pastry, brushing between the layers. 

Place the chicken on the pastry and spoon the egg and herb mixture on top and spread evenly.