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Chicken Bisteeya

Method

  • Heat the oil and butter in a saute (or large non-stick) pan and brown the chicken on all sides. Add the water, onions, ground ginger, saffron and 1 heaped tspn cinnamon. Cover, turn the heat down and very, very gently simmer for 40 mins.
  • Then remove the chicken, allow to cool and cube when cool enough to handle, discarding the bones and skin.
  • While the chicken is cooling, simmer the sauce in the pan until thickened. Then add the coriander and parsley, mix well and cook until slightly wilted. Add the beaten eggs, gently stir and turn off the heat. Continue stirring until lightly scrambled and set aside.
  • Preheat oven to 180°C.
  • Spray the inside of a gratin dish (or casserole). Layer with 4 filo pastry sheets, spraying each sheet with oil as you do so. Then top with the chicken, egg mixture, 2 filo pastry sheets and the toasted almonds. Spray with more oil and top with another 2 pastry sheets and sprinkle with a little cinnamon. 
  • Top with another 4 layers of pastry, spray with oil and fold in the edges. Then top with another 4 pastry sheets and trim the edges. Spray with oil, sprinkle with a little salt and cook in the oven for 30-35 mins.
  • Mix together 1 tspn cinnamon with the icing sugar and dust the top of the pie before serving.

Ingredients

  • 1 chicken, cut into 4
  • 1 tbsp olive oil
  • a dollop of butter
  • 1¼ cups water
  • 1½ red onions, finely chopped
  • a pinch of ground ginger
  • a pinch of saffron powder
  • ground cinnamon
  • 1 cup each freshly chopped coriander & parsley
  • 3 eggs, lightly beaten
  • olive oil spray
  • 16 filo pastry sheets
  • 1 heaped tbsp slivered almonds, toasted
  • freshly ground salt
  • 1 tspn icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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