I was a little apprehensive about this week's selection. Mostly because the ingredients is all 100% chicken. I have nothing against chicken. My issue is that we don't eat that much meat. And there is nothing else in this dish, except for eggs of course, which again, is also protein and chicken-base.
So then I tried to think of what I could add to the recipe so I could use less chicken and at the same time will not alter the taste so much. And it took me about 10 seconds before I figured it out.
This dish is easy but it has a lot of steps that require you to wait (chicken needs to marinate for 1 hour, then simmer for 1 hour, then cool down, etc). Not a big problem for me as I can do other things while waiting, such as making cakes for HCB.
I followed the recipe exactly, except for I used 4 chicken thighs (instead of 8) and about a pound of cremini mushrooms. I diced the mushrooms and sauteed them on the side with EVOO and butter. Then they are added to the thickened broth along with the shredded chicken.
I did get whole wheat fillo dough instead of regular fillo dough. I didn't use to like whole wheat flour but now that I'm used to it I love the taste (it's healthier as well).
Fillo dough is a bit annoying to work with. It's so fragile and thin that it breaks when I try to drape it into the pan. Good thing that they're all covered with the filling anyway, so it doesn't have to be pretty.
With the addition of mushrooms, this recipe makes one 9 inch Chicken B'stilla and a mini 4 inch one. I like the mini one, it's so cute.
We love this dish so much that I have made it twice (both times with mushroom). And it will definitely get made again many many times in the future :).