I have also never worked with phyllo sheets before and I don't know if I brushed too much melted butter on the sheets or what, but they tore so I ended up using all eight sheets for the bottom of the pan so I could get an overhang. I then used 4 more for the top. The chicken filling for this dish was delicious and even though it took some time to make it was definitely worth the effort. The flakiness of the phyllo, the taste and crunchiness of the almonds, mixed with the ginger, coriander, cinnamon, and lemon was so very flavorful. I thought it tasted even better the second night. This is a dish I would like to make again.
Visit French Fridays with Dorie to see how other members made the chicken b'stilla.
You can find this recipe in Dorie Greenspan's Around My French Table, pp. 222-24.
Next French Friday: Basque Potato Tortilla
Sounds and looks delicious Elaine…there is something in those flavourings that lift your sprit…!
ReplyDeleteIt looks delicious! Cinnamon and chicken seems like an odd, but interesting pairing!
ReplyDelete"Over exuberant dusting" never hurt anyone. I you are still afflicted could you come over to our house for a few hours? I still hope to get to this one this weekend.
ReplyDeleteMine did that too, But only in spots. I really enjoyed this. I've decided the more crumply the phyllo is, the more handcrafted it looks! :)
ReplyDeleteYour crust looks so wonderfully flakey and good. Elaine you really do say the sweetest things. I am so happy to have met you through this group. I really love to share and cook with you every week.. B:)
ReplyDeleteLooks incredibly tender and flaky! Beautiful job! :)
ReplyDeleteWe had the same results at our house the second night my husband thought it tasted better.
ReplyDeleteI think yours looks great, I'm all for lots of dusting on the top!
I think the dusting turned out great on your dish! It seems that everyone had some issues with the phyllo dough, including myself! But, yours ended up having a nice flaky look to it. Great post!
ReplyDeleteMy photos made my top look a bit too browned also...but, like yours, it is just all that yummy butter with extra cinnamon and sugar on the top. It was all so delicious. The spices were unusual for me to use with a chicken pie...but it is so fun to try new things.
ReplyDeleteI used extra phyllo sheets on the top. Now that I read your post, I remembered I didn't dust with sugar prior to baking, but waited until it was out of the oven. I was worried about over-browning but just rotated half way through. Yours looks great to me!
ReplyDeleteIt's beautiful Elaine! What a wonderful looking dish! I'm so glad you're venturing outside of the "food-norm" - what great dishes you are preparing! And no, it doesn't look overcooked at all! Just pefect -!
ReplyDeleteI agree that phyllo can be a little fickle to work with but it'll be much easier next time!
ReplyDeleteLOL - I think overexcuberance means joyousness, so I love it. I loved the filling for this too, and I think most of will resoundingly say that working with filo is a pain in the butt!
ReplyDeleteYeah! Another phyllo newbie!
ReplyDeleteI don't think it mattered what you did to this dish, it came out looking elegant no matter what.
Elaine, this looks so wonderfully delicious--very tender and flaky! I Love the use of cinnamon...I bet that was a really cool flavor. I have never worked with phyllo either! Nicely done!
ReplyDeleteI wish we had a second night too , but i made minis and they were all gone:-)
ReplyDeleteMy first time with filo too , i also jus went with the flow , to have enough to cover all up:-)'
I love how u describe all the falvors together!
I wish we had a second night too , but i made minis and they were all gone:-)
ReplyDeleteMy first time with filo too , i also jus went with the flow , to have enough to cover all up:-)'
I love how u describe all the falvors together!
Phyllo's a real bugger to work with, huh?!
ReplyDeleteIt looks like it still turned out great though!
I agree, it's very flavorful. More phyllo sheets mean more flaky, crunchy, yummy crust to eat! :)
ReplyDeleteLOL regarding the dusting! I got some pretty big spots of cinnamon too..should have used a sieve instead of just doing it straight from the bottle. Looks like it was enjoyed at your house, like it was at ours!
ReplyDeleteIt was my first time working with filo too- it gave me fits! I did think it was delicious though! :)
ReplyDeleteI love how this looks with phyllo pastry. I used gluten-free puff pastry for mine, so my partner could have some, too. I don't think you can go wrong with the cinnamon-sugar mixture for this recipe - even if it browns overly.
ReplyDelete