B'stilla

A production. Nothing was terribly difficult (uh, maybe a tiny bit, but not terribly), although it was quite time consuming. Several people who'd already made it recommended doing it over two days, and I'm glad I did. On the first day I marinated the chicken, braised it, pulled it off the bone, and made the sauce. On the second day, I warmed the saucy chicken and assembled the b'stilla. I liked it and everyone else seemed to as well.

Chicken B'stilla, Around My French Table, by Dorie Greenspan