Moroccan B’Steeya
Season the chicken a day ahead so it has time to absorb the flavors.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Put the chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse the chicken with cold water; pat dry. Mix the chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
Step 2
Transfer the chicken mixture to a medium heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer the chicken to a plate; let cool. Reserve the poaching liquid. Remove the meat from the bones and shred; discard the skin and bones. Set the chicken aside.
Step 3
Bring the reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium-high. Slowly add the eggs; whisk constantly until the mixture is almost set, 4 to 6 minutes. Stir in the remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
Step 4
Stir together the almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
Step 5
Preheat the oven to 375°F. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together the remaining melted butter and the orange-flower water in a small bowl. Assemble the b’steeya: Brush a sheet of phyllo with butter mixture. Put it in the pan, leaving a 4-inch overhang. Repeat, buttering and adding 7 more sheets of phyllo, overlapping the layers and fanning out around the pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
Step 6
Arrange the chicken mixture evenly over the dough. Pour in the egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle evenly with almond mixture. Fold up the edges of the phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck the edges inside the pan. Slightly crinkle 2 unbuttered layers phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.
