I actually made this on Wednesday, another snow day. I was really glad that I had all day to make it because it took all day to make it. The first hour was spent cutting onions and garlic, measuring spices and popping the chicken in the fridge with all of the cut and measured ingredients to marinate. Once the marinating was done the next hour was spent simmering so that the chicken was fall off the bone tender.
I should mention at this point that I realized that the chicken thighs I used were boneless...after they were cooked. I am not sure that it mattered. It did make it easier to shred once it was cool enough to handle.
Several other cooks mentioned that they do not like working with phyllo dough but I found it wasn't too difficult for this recipe. I may or may not have had issues with that in the past.
Once the 40 minutes in the oven were up my house smelled delicious and we couldn't wait to dive in. My son took one look and said he didn't like it. My daughter, the foodie in training, was optimistic but then she didn't like it. We told her it tasted like food from Morocco and she said she doesn't ever want to go there.
Hubs really liked it and went back for seconds. He said it tasted complicated...in a good way. :)
I really liked this as well and thought it was worth the time I spent in the kitchen on it. I may make this again if I need a fancy, impressive recipe. :)
Make sure to check out the LYL to see how other cooks around the world did with Chicken B'stilla this week! :)