A Moroccan dish traditionally served for sumptuous wedding feasts or other grand occasions, B'stilla-bastila-pronounced basteela was originally made with pigeon or squab. Cinnamon, coriander, ground ginger, the earthy saffron and onions along with the meat-flavorful skinless chicken thighs are a more modern substitution- marinate briefly at room temperature or in the fridge for no more than a day, then is cooked in chicken broth until the meat is tender and falling off the bone. The aroma while cooking wafts through my kitchen. This is definitely going to be a hit with my family.
Friday, January 28, 2011
B'stilla-French Fridays with Dorie
Gadget by The Blog Doctor.