6 Reviews of B'stilla

From: ShaGun

On Aug 24, 2006

I've been looking for this recipe since I tasted it at a Spanish tapas restaurant. It's almost like a dessert — only with chicken. To make it much easier, I just used cooked, cut up pieces of chicken breast. I also left out the saffron pieces. It was still very tasty. Thank you for posting the recipe!

From: JustJanS

On May 16, 2003

I ate this last week at our local technical college. I've seen it (the recipe) before, but never tasted it. They made it with squab, and served it with a salad of rocket dressed with pomegranate seeds. It's fantastic, so give this recipe a try.

From: ~Bekah~

On May 28, 2003

I have had this at a restaurant before. It is an incredible mix of flavors! Try it!

From: Zurie

On May 10, 2005

Evelyn, as we eat a lot of chicken, I'm going to try this soon! It sounds delectable. The cooking time for the chicken sounds a bit short, but I can judge that when I do it. The flavours are so close to SA trad. foods. Makes my mouth water!

From: Donna Matthews

On Jun 8, 2006

Really an unusual and marvelous flavor combination — one of those things that you find hard to stop eating, even though you're full. I made it because DD and friend had had it at a Moroccan restaurant and fallen in love with it. They said that this was very similar in taste, but had a lot thicker layer of the chicken mixture. The five of us ate half of it along with a salad. It did, by the way, take me a lot longer to get 2 whole chickens cooked (but then again, my chickens weighed about 5.5 pounds each rather than 4 pounds each). Thanks, Evelyn, for posting this and working with me to understand it.

From: Chilicat

On Jun 8, 2007

This was excellent! I did boneless chicken breasts instead of whole chickens and I didn't have any saffron, but otherwise I followed the recipe exactly. DH had his doubts at first, but once he had a taste he kept going back for more. I love the sweet/savory concept.