Notes taken, we don our aprons and head for our places in the kitchen. We’re making bastilla, a traditional chicken or pigeon pie that is fairly complicated and incorporates techniques used in making other Moroccan dishes such as tagines and couscous. We have four pieces of freshly killed (and, we think, a bit tough) chicken which we sautée in olive oil with a chopped medium purple onion, chopped coriander, pepper, salt, cinnamon, gee (clarified butter), ginger, and saffron. When it’s cooked through, we cover it with water and bring to a boil and add a few chopped cinnamon sticks.
Once the liquid is reduced, we remove the chicken from the heat and begin the next "layer of the pie," which is an e...Read More