Moroccan Bastilla: Savory Pie With Chicken And Almonds
A show-stopping Moroccan pie featuring layers of flaky pastry filled with spiced chicken, toasted almonds, and eggs, finished with a dusting of cinnamon and powdered sugar. Bastilla is a festive dish that balances sweet and savory flavors, perfect for special occasions.
Equipment
- Large pot
- Skillet
- Food processor
- Round baking dish
- Pastry brush
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 whole chicken or 4-6 chicken thighs
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp saffron threads optional
- 1 cup blanched almonds
- ¼ cup powdered sugar
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- 6-8 sheets warqa pastry or phyllo dough
- 4 eggs beaten
- Salt and pepper to taste
- Olive oil or butter for cooking and brushing pastry
- Extra cinnamon and powdered sugar for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion and garlic until soft and fragrant.
- Add chicken pieces, ginger, cinnamon, turmeric, paprika, saffron, salt, and pepper. Add enough water to cover the chicken. Bring to a boil, then simmer for 45 minutes until chicken is tender.
- Remove chicken, let cool, then shred the meat. Reserve the cooking liquid.
- Toast blanched almonds in a skillet until golden. Cool, then grind into coarse crumbs. Mix with powdered sugar and a pinch of cinnamon.
- Preheat oven to 350°F (175°C). Brush a round baking dish with melted butter or oil. Layer 4-5 sheets of warqa or phyllo dough, brushing each with butter, allowing edges to hang over the sides.
- Spread shredded chicken over the pastry. Sprinkle with parsley and cilantro. Pour beaten eggs over the chicken. Fold overhanging pastry over the filling, then add another layer of pastry sheets on top, brushing each with butter.
- Bake for 30-40 minutes until golden and crispy. Let cool slightly.
- Before serving, sprinkle almond-sugar mixture over the top and dust with extra cinnamon and powdered sugar.
Notes
Phyllo dough can be used if warqa pastry is unavailable. For a richer flavor, use chicken thighs. Saffron adds depth but can be omitted. Bastilla is best served warm and is a centerpiece for festive occasions.
