An air of Morocco was competing with the cold winter drafts in the kitchen while the latest recipe for for French Fridays with Dorie, Chicken B'Stilla, was coming together. Sweet meets savory and finds itself wrapped up in flaky phyllo dough with cinnamon and sugar sprinkled on top. Isn't everything better with cinnamon and sugar sprinkled on top?
Not a quick process, the chicken thighs marinated and then roasted with onion, garlic, ginger, coriander, cinnamon, and saffron seasonings until fall off the bone tender. Additional texture and flavor in the dish came in the form of toasted almonds, honey, cilantro and parsley.
If there is a better quality frozen phyllo dough out there, please spill the beans. My only option quickly cracked at each seam.
Translation: b'stilla poulet
Listen to the pronunciation via Google Translate.
I must share a little Columbus love. There seems to be a great restaurant, shop, or food related event popping up daily and it is exciting to have such enthusiasm for food and local ingredients in our happy little part of the world. The
Washington Post's Impulsive Traveler recently paid a visit & you should too!
Very nice. Makes me want a plate.
ReplyDeleteI used Athens brand filo dough and it was very easy to work with. Yours looks great!
ReplyDeleteYour filo is so flaky- it's gorgeous! I had a hard time with mine and it was not nearly so flaky.
ReplyDeleteThe frozen phyllo seemed so dry & all of the sheets cracked as it was unrolled. This is my first attempt at using phyllo...definitely something to investigate with my Greek neighbor!
ReplyDeleteI just love that first picture! Beautiful. Wish my filo had cooperated...but then I didn't thaw it properly (not realizing I had too)...so it was not happy with me at all!
ReplyDeleteI agree that Athens is a good brand of filo dough. Nice photos.
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