Reviewed: Mar. 24, 2009

I was leary of making this, but was very suprized at the taste of it. Unfortunatly, no one else in my house likes to try different things, so I have alot left, but I am looking forward to leftovers tomorrow. Thank You

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Jul. 26, 2008

This was good but I agree with others: one more chicken breast, more cinnamom and sprinkle cinn.-sugar on top. Dust with powdered sugar before serving. This is the way I have had it in restaurants. Thanks! I always wanted to make it.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Jul. 22, 2008

This was AWESOME! My friend sent me this recipe, and she made a simple chicken gravy to go with it (4 tblsp butter, flour, and some of the leftover chicken broth.) I tried the same thing. The entire dish was delicious - my husband loved it, too!

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Heather

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Reviewed: Jul. 9, 2008

My whole family loved this! Perhaps in the future I might try substituting "hotter" spices like chili pepper, etc in for the cinnamon to give it a more entree and less dessertish feel.

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Jessica_D

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

I love B'stilla my wife makes them all the time

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Brian

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Reviewed: Dec. 4, 2007

This is one of my favorite dishes, and this recipe really does it justice. It's not the easiest to make, but it is worth the effort.

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MIYASPOT

Cooking Level: Intermediate

Living In: San Carlos, California, USA

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Reviewed: Sep. 24, 2007

This was delicious!! Even my pickest eater in the family ate most of his serving. The only part I would have changed is to not put cinnamon & sugar on top of the crust as others have suggested. It made it just a bit too "cinnamony". I will make this again!

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kaoldt

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

This really is very tasty, my husband and I both loved it. I remember something similar from a Moroccan restaurant, and agree with a previous reviewer that the cinnamon sugar should be on the top crust, with powdered sugar sprinkled on after it is baked. I also remembered nuts in the dish, so I added a couple of tablespoons of chopped slivered almonds to each layer. The next time I have a cocktail party, I think I will make individual servings of this in little squares of the puff pastry. Thanks Susan, this was a hit.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Mar. 9, 2006

I found this easy to make and a delicious mix of flavors I'd never tasted before. a new favorite

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Liz H.

Cooking Level: Intermediate

Home Town: Castle Rock, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Feb. 27, 2006

I have made this recipe twice. It has turned out delicious both times. The second time I bought phyllo dough instead of puff pastry dough by mistake. I made triangles with 2-3 layers of the dough each and it turned out great.

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KATERS8

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Reviewed: Jan. 26, 2006

I ate this dish a Washington DC Moroccan restaurant. This version was okay. I doubled the cinnamon and sugar and increased the chicken breast to 3. The best part about this dish was missing! Sprinkle cinnamon and sugar on top before cooking. After cooking, sprinkle with powdered sugar. This item most often eaten with just your fingers...enjoy!

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Jennifer H

Cooking Level: Intermediate

Home Town: Algona, Iowa, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jun. 30, 2003

It was absolutely delicious and easy. I found that I had to use an 8-inch pie tin because I ran out of dough, but my sister and I both made it and it was great (We are 15 and 12.) Thank you for such a delicious recipe!

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Sarah

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Reviewed: Jun. 26, 2000

This is a delicious recipe, but it is time consuming.. BUT, your guests and family will love you for it!!! it is delicious!!! These are very easy to follow and well thought out instructions.. Thanks for a nice recipe!!!

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