Description
A savory Moroccan pie wrapped in flaky pastry, filled with spiced chicken, soft scrambled eggs, and a crunchy almond layer, balancing salty and sweet flavors.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in
- 1 onion, chopped
- 2 tablespoons olive oil or butter
- ½ teaspoon saffron threads (or substitute with turmeric)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- Salt and black pepper to taste
- 1 cup water
- 4 eggs, beaten
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 cup blanched almonds
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 12 sheets phyllo dough (or warqa pastry)
- ½ cup melted butter (for brushing)
- Powdered sugar and ground cinnamon (for dusting)
Instructions
- Cook the chicken: In a large pot, heat the oil over medium heat and sauté the onion until soft. Add the chicken, saffron, ginger, cinnamon, turmeric, salt, and pepper, stirring to coat. Pour in the water, cover, and simmer for about 30 minutes, until the chicken is tender.
- Shred the chicken and finish the sauce: Remove the chicken, let it cool slightly, then shred the meat into small pieces. Let the remaining cooking liquid simmer until it reduces and thickens. Slowly pour in the beaten eggs, stirring constantly until they’re gently scrambled and well mixed with the sauce; don’t overcook them.
- Combine the filling: Stir the shredded chicken back into the egg mixture along with the parsley and cilantro. Let it cool completely before assembling.
- Make the almond layer: Toast the almonds in a dry pan until golden, then let cool and grind coarsely. Mix with the powdered sugar and cinnamon.
- Layer the pastilla: Preheat the oven to 375°F (190°C). Brush a round baking dish with melted butter. Lay phyllo sheets in the dish at slightly different angles, brushing each with butter. Spread the chicken-egg mixture over the pastry, then sprinkle with the almond mixture. Layer a few more buttered phyllo sheets on top, then fold the overhanging edges inward to seal. Brush the top generously with butter.
- Bake and finish: Bake for 25–30 minutes, until golden brown and crisp. Let it cool slightly, then dust generously with powdered sugar and sprinkle cinnamon over the top in a pattern. Serve warm.
Notes
Seafood bastilla, made with shrimp, white fish, and calamari seasoned with saffron and paprika, is a popular coastal variation. A vegetarian version with chickpeas, spinach, and mushrooms also works beautifully. The assembled, unbaked bastilla can be frozen for up to 2 months, adding about 10 extra minutes to the bake time if cooked from frozen.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg