Chicken Bastilla
Transport your taste buds to Morocco with this exquisite Chicken Bastilla, a savory-meets-sweet pastry that dazzles with layers of flavor and texture. Flaky, buttery phyllo dough encases a rich medley of tender spiced chicken, creamy saffron-infused custard, and a crunchy almond-sugar mixture, all perfectly balanced with warm notes of cinnamon. This show-stopping dish, topped with a dusting of powdered sugar and cinnamon for a decorative finish, is a celebration of Morocco's rich culinary heritage. Perfect for special occasions or adventurous weeknight dinners, this golden, crispy pie will captivate both the eyes and the palate. Simple to make yet impressively elegant, Chicken Bastilla is a dinner table masterpiece your guests won't forget.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 Large onion
- 3 Garlic cloves
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Saffron threads
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh cilantro
- 3 cups Chicken stock
- 4 Large eggs
- 1 cup Whole blanched almonds
- 0.25 cup Sugar
- 0.5 cup Unsalted butter
- 12 pieces Phyllo dough sheets
- 2 tablespoons Powdered sugar (for garnish)
- 0.5 teaspoon Ground cinnamon (for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
Instructions
1. Heat two tablespoons of vegetable oil over medium heat in a large pot. Add the diced onion and minced garlic, and sauté until softened.
2. Add the chicken thighs, ground ginger, turmeric, ground cinnamon, black pepper, saffron threads, and salt to the pot. Stir well to coat the chicken with the spices.
3. Add the chicken stock to the pot and bring it to a simmer. Cover the pot and let the chicken cook for about 30 minutes or until tender. Once done, remove the chicken from the pot and let it cool. Reserve the cooking liquid and reduce it slightly over medium heat, if needed.
4. Shred the cooked chicken into small pieces and set aside.
5. In a mixing bowl, beat the eggs. Slowly add the reserved cooking liquid into the eggs while stirring. Transfer this mixture back into the pot and cook over low heat, stirring constantly, until thickened to a custard-like consistency. Set aside to cool.
6. Toast the almonds in a dry skillet until golden. Let them cool slightly, then pulse in a food processor with the sugar and 1 teaspoon of ground cinnamon until coarsely ground.
7. Preheat the oven to 375°F (190°C). Melt the butter and prepare the phyllo dough sheets by keeping them covered with a damp cloth to prevent drying.
8. Brush a round pie dish with melted butter. Layer 6 phyllo sheets, brushing each one with butter and allowing some excess to overhang the edges of the dish.
9. Spread half of the custard mixture over the base layer, followed by half of the shredded chicken. Layer half of the almond mixture on top. Repeat with the remaining custard, chicken, and almond layers.
10. Fold over the overhanging phyllo sheets to cover the filling. Layer 6 more phyllo sheets on top, brushing each with butter. Tuck the edges neatly underneath to seal the pie.
11. Bake the bastilla in the preheated oven for 25–30 minutes, or until golden and crisp. Remove from the oven and let cool slightly.
12. Dust the top with powdered sugar and ground cinnamon in a decorative pattern before serving.
13. Slice and serve warm.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
