Pigeon pie

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Phyllo Chicken, Chicken Pie Recipe, Almond Chicken, Ancient Recipes, Food Network Canada, Chicken Pie, Phyllo Dough, Bobby Flay, New Cookbooks

Bisteeya is a Moroccan pie traditionally made with braised pigeon, almonds, warm spices, herbs, and eggs. Instead of slowly braising whole cuts of poultry, here I make it with quickly seared ground chicken. By developing dark brown color on the ground chicken, I’m able to mimic the deep flavors of a long-cooked braise in a snap. For the best color, spread the ground chicken out on the skillet and walk away (well, not literally). By leaving it put, the chicken has a chance to dry out and go…

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