A Moroccan specialty with a low-fat twist

As health editor for Cooking.com, Cheryl Forberg is nutritionally vigilant in the kitchen. Once a private chef ― for notables such as George Lucas of Star Wars ― she has earned a reputation for entrées that are both light and extravagant. She often makes the Moroccan pie bastilla. The individual servings, easily packaged in filo dough, are finished with a twist.

Traditionally, the heart of the pie is pigeon, eggs, nuts, a souk’s worth of spices, and butter. Forberg manages a lighter touch by using poached chicken breasts and egg whites. A fine mist of oil, not butter, makes the pastry flaky and crisp. The lean, flavorful poaching broth becomes a smooth, sweet-hot sauce.

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