Moroccan Bastilla

Recently my close friend, Taryn married Hicham. We have been real friends since about 8th grade (she will tell you some story about me snubbing her or something when we were younger I think!). I am very glad that Taryn found Hicham, and they have an incredible story that I think needs to be made into a movie, a book or something! Taryn did an amazing amount of work in planning her wedding in a very short time period. One of the highlights of the evening, besides the beautiful bride and groom getting married, was the food. Hicham is from Morocco and so there was an array of Mediterranean themed foods- hummus and pita bread, chicken kabobs, Greek salad, a rice dish with garbanzo beans (one of her co-workers made this in a cauldron over an open fire in his yard by the way). My favorite dish was the bisteeya (or bastilla- I found it spelled both ways). This is a traditional Moroccan meat pie with very unique flavors- I admit I had seconds it was so good and indescribable. It is a combination of chicken (traditionally made with squab apparently), eggs, phyllo dough, and almonds with some spices and sugar that bring it all together. I have never tasted anything like it and I knew that I would have to recreate it, at least so that Aaron could try it. I have literally probably thought about this dish almost weekly since her wedding, the flavor and memory was so ingrained in my mind. Taryn gave me two recipes and said the dish at the wedding was a combination of both. My final dish turned out better than I expected when making something totally new and tasted just like I remembered. Aaron liked it and we felt very cultured while eating it. Can't wait to go to Morocco with you someday Taryn and Hicham! Enjoy!

Bastilla
Adapted from Desert Candy and Cooking with Alia

1 tbsp grapeseed, canola or vegetable oil
1/2 onion, finely chopped
2 large garlic cloves, minced
2 pounds chicken (dark meat would be the most tender- I used breasts and it was a little dry)
1/4 tsp tumeric powder
1 tsp dried parsley
1 cinnamon stick
1 tsp ginger powder
salt and pepper
2 cups water
6 eggs
10 oz almonds, toasted
1/4-1/3 cup powdered sugar
1/4 tsp cinnamon
6 tbsp butter, melted
Phyllo dough- approximately 14-16 sheets

Chicken Filling
1. Heat oil in a dutch oven or pot. Add onion and garlic and allow to soften. Add tumeric, parsely, ginger, salt, pepper, and cinnamon stick.
2. Add chicken to the pot, combine with spices and onion mixture and cook for about 5-8 minutes.
3. Add 2 cups of water, cover pot and allow to cook for about 30 minutes
4. Remove chicken from liquid (do not discard liquid), and allow to cool. Shred meat into small pieces.

Egg Filling
1. Add eggs to the leftover liquid from the chicken.
2. Decrease heat to medium low and stir eggs into the sauce. Allow liquid to evaporate and egg mixture to thicken-about 10-15 minutes until eggs are becoming dry.
3. Drain mixture over a fine mesh strainer so that eggs are very dry.

Almond Filling
1. Pulse almonds in a food processor with powdered sugar and cinnamon until almonds are crushed.

Prepare the Bastilla
1. Heat oven to 425 degrees. Rub the bottom of a springform pan with some of the melted butter. Layer 7-8 sheets of phyllo dough in the bottom of the pan, brushing each one with butter and allowing the edges to overhang the pan.
2. Sprinkle half of the almond mixture over the bottom of the pan. Top with shredded chicken, then top with the egg mixture and then finish with the rest of the almond mixture.
3. Fold overhanging phyllo over the top and cover with 7-8 more sheets of phyllo, brushing each one with butter and tucking edges into pan.
4. Bake for 20 minutes until top is golden. Lower oven temperature to 350 degrees and bake for another 10-15 minutes until pie is golden brown.
5. Slice and eat.

Chicken and Wild Rice Soup

Chicken and wild rice soup is a big deal in North Dakota. I'm serious. Many of the local restaurants have chicken and wild rice soup on their menu daily. I have patients every week tell me it is the favorite soup next to knoephla soup. Other favorites around here: kuchen, Ranch dressing, dough (yes, people tell me they like to eat "dough"), potatoes, noodles (not pasta- noodles!) and probably anything breaded or fried. The people of North Dakota are tough and hearty. They survive intense cold and months of winter weather. They like food and they want comfort foods after braving the cold winds or trekking through the small mountains of snow. These foods are delicious but also are part of the reason I have a busy job here!

Chicken and wild rice soup is a thick creamy soup that is a winter comfort food. Although traditionaly it has a high cream and thus fat content it also does have some redeeming qualities. It has wild rice which is a whole grain, high in fiber and full of potassium, phosphorus, thiamine, riboflavin, and niacin. I added some vegetables to my recipe which is always a good thing and soup is perfect for these cold, wintry days. I also decreased the cream content which didn't make a difference. It was still rich, warm and comforting. With the negative 10 degree weather here this week, this soup was perfect for dinner and lunch. I used this recipe to make whole wheat French bread to have with the soup.  Enjoy!

Chicken and Wild Rice Soup
Adapted from -Home Ec 101
Serves 4

4 cups chicken broth
1 cup water
3/4 cup wild rice
1/2 onion diced
1 large or 2 medium carrots, peeled and diced
1-2 celery stalks, diced
2 cloves of garlic, minced
3 strips of  uncured bacon
2 tbsp butter
1/2 cup all-purpose flour
1 cup half and half
1 1/2 cups milk
2 chicken breasts with skins removed, diced
1/2 teaspoon sage
1/2 tsp thyme
salt and ground black pepper to taste

1. Combine water, stock, and rice in a pot. Bring to a simmer, cover and cook for about 40 minutes.
2. Cook chicken in a non-stick skillet. Remove from pan.
3. Cook bacon in same pan until crisp. Remove from  pan and drain on paper towels. Crumble when cooled.
4. In a large pot on medium heat, add butter and allow to melt. Add onion, celery, and carrots and cook for several minutes until starting to brown, about 10 minutes. Add garlic and cook for 1-2 more minutes.
5. Add flour and stir to combine. Cook for 1-2 minutes.
6. Slowly add the milk and cream and continue to stir until combined. Once rice is soft, add rice and broth mixture to the soup. Continue to stir.
7. Add chicken, bacon, and spices. Stir to combine. Allow to cook, stirring frequently until bubbling and heated through. Reduce heat to low and allow to simmer for several minutes.
8. Ladle into bowls and serve with a warm slice of crusty bread and a green salad.