March 2007
Alta
by Celia Cheng
Moroccan Bistilla of Chicken Confit
creamy eggs, scallion with Piri Piri sauce
This bistilla (layers of phyllo dough with spiced meat inside) is just dreamy! Using chicken confit for the meat ensures the richest of flavors. The chicken is tender and succulent and the scrambled eggs truly creamy (really well scrambled eggs are not easy to find). Added into the mix are sweet, dried currants, long slivers of scallions, delicately sliced almonds, mint, cilantro and rasel hanu, a Moroccan spice mix that includes ground anise, cardamom, clove, black pepper, cinnamon, coriander, cumin, ginger, nutmeg and more. Wow! That was a long sentence, but there’s truly so much yumminess wrapped inside the phyllo dough, I just wanted to finish it in one sentence. The accompanying Piri Piri, a Portuguese spicy sauce, is HOT, but this dish gets a HOTT from me for being so good.
