B’steeya, a Moroccan Classic
Eating a mediocre (I'm being kind) b'steeya at a West Village restaurant, I felt compelled to dig out the article I wrote in the New Haven Register food section cover story on November 2, 1982, and reproduce the recipe here. Those results were addicting-ly great, eaten by hand as you grab a section and pull. Yummy for sure. B'steeya 4 pounds of chicken legs and thighs 3 cups water 10 tablespoons unsalted butter 1 cup chopped fresh parsley 1 large onion, minced One 3-inch stick of cinnamon 3 tablespoons finely chopped fresh cilantro 1 scant teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 3/4 teaspoon ground ginger 1/4 teaspoon [...]