chicken b’stilla

Chicken B'Stilla

There’s a restaurant where I live called Casablanca. And as you might imagine, it serves Moroccan fare. But what makes this particular restaurant extra awesome is the kitschy decor (so much fake gold leaf!), the giant pillows that you sit on instead of chairs, and the belly dancers that shake and shimmy around you.

I’ve been to Casablanca a bunch of times–it’s one of my favorite places to take guests, since it’s so over the top. Better still, the food is actually really good. My favorite starter has always been the B’stilla, which is essentially a savory chicken pie covered in a phyllo dough topped with a dusting of cinnamon sugar. It may sound a little strange, but It. Is. Awesome.

I found this particular B’stilla recipe in Dorie Greenspan’s Around My French Table. And while it’s not the simplest recipe around (nor is it the quickest), it is really, truly delicious. Better, I think, than its nearby counterpart. Maybe it’s the soupçon of love added in? Or perhaps it’s just the honey. Either way, yum.

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