A sweet-savory Moroccan treat


  • 2 tablespoons butter
  • 1 cup chopped onions
  • Salt
  • Cayenne pepper
  • ½ cup sliced almonds
  • 2 tablespoons all-purpose flour
  • ½ cup fresh lemon juice
  • 1-½ cups chicken stock
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 deboned chicken thighs, sliced into strips
  • ½ cup chopped dried apricots and dried figs
  • ¼ cup raisins, currants or dried cranberries
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 fresh cinnamon stick, broken into pieces
  • 6 sheets warka or phyllo dough
  • 6 tablespoons butter, melted
  • Shaker of confectionersí sugar


Preheat the oven to 375°F. In a sauté pan over medium heat, melt 2 tablespoons of the butter. Add the onions. Season with salt and cayenne, until translucent, about 2 minutes.

Stir the flour into the onions and continue to cook for 1 minute. Stir in the lemon juice and stock and bring to a boil. Add the egg yolks into the hot liquid and mix well. (You want the eggs to curdle) Continue to cook for 3 to 4 minutes, or until the mixture thickens. Remove from the heat and cool completely. Salt and pepper the chicken pieces, then saute in 1 tbsp butter and 1 tbsp olive oil until browned. Add to the onion mixture, then stir in the apricots, figs, raisins, turmeric and cinnamon.

Brush each sheet of phyllo with the melted butter and place each sheet on top of each other, butter side up. Line a 9-inch pie pan with the buttered phyllo. Spoon the chicken mixture into the pan and spread evenly. Fold the overlapping phyllo into the pie, brushing with extra butter to seal the pie completely. Brush the top of the pie with the remaining butter. Place on a baking sheet and bake until golden brown, about 30 minutes. Remove from the oven and cool before slicing. Slice the pie into individual servings. Sprinkle the entire pie with the confectionersí sugar and optionally, a little ground cinnamon.

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Preparation Times