This recipe is fantastic. B’stilla is Moroccan in origin, and often comes as a meat pie. I’ve altered things to turn a deliciously flavorful meat pie, into a roll. B’Stilla rolls resemble egg rolls, yet are much healthier. Inside of deep fried, with all the grease and junk that come with it, B’Stilla rolls are baked in the oven. The come out crispy like an egg roll, but without the extra calories. Give this recipe a go whenever you are craving something savory and crispy.
In a large pot combine…
- 4 lbs bone-in chicken breast and thighs
- 2 stalks of celery
- 2 carrots
- 1 sweet onion, halved
- 1 bay leaf
- water to just barely cover everything
Bring the above ingredients to a boil. Reduce heat and simmer until the chick is cooked, roughly 12 minutes. Remove chicken and cool on a plate. Reserve 2 cups of stock. Plus the 2 cups of stock in a separate bowl and reduce until 1 cup is remaining. Set aside.
Shred the chicken when it becomes cool enough to handle. Get rid of bones and skin. Set shredded chicken meat aside.
Over medium heat, saute:
- 1 tablespoon butter
- 2 tablespoon olive oil
- Half of a sweet onion, diced
- 3 cloves of garlic
- Pinch of sugar
Wait until the onions begin to caramelize, about 15 minutes. At this point, add:
- 1/2 cup minced parsley
- 2 tsps salt
- 1 tablespoon tumeric
- 1 tablespoon cumin
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 2 tablespoon cinnamon
- 1 teaspoon curry powder
Saute above ingredients for a couple minutes, then add:
- 1 cup of reduced chicken stock
- Reserved chicken meat
Saute over medium-high heat until liquid begins to evaporate.
Lightly brush 6 sheets of phyllo dough with a simple 1 egg and 1/8 cup water mixture. Place the chicken mixture in the phyllo dough and roll up to form an egg roll looking creation. Make sure each roll is sufficiently coated in the egg/water mixture so it stays closed in the oven.
Bake at 375 degrees for 40 minutes, or until golden and crispy.
Serve with a chilled, Moroccan tomato sauce.