Chicken Bastilla Pie
Embark on a culinary journey with this savory and sweet Moroccan Chicken Bastilla Pie, a show-stopping dish that seamlessly blends exotic spices with delicate, flaky layers of phyllo pastry. Tender, spiced chicken is simmered with aromatics like turmeric, cinnamon, and cumin, then combined with fresh herbs, eggs, and a luscious almond-sugar mixture for a truly unique filling. Topped with golden, buttery pastry and garnished with a dusting of powdered sugar and cinnamon, this pie offers a perfect balance of bold flavors and flaky textures. Ideal for special occasions or adventurous weeknight dinners, this Chicken Bastilla pie brings a taste of Morocco straight to your table, guaranteed to impress family and guests alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken stock
- 3 large Eggs
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Blanched almonds
- 2 tablespoons Powdered sugar
- 8 pieces Phyllo pastry sheets
- 0.5 cup Unsalted butter (melted)
- 0.5 teaspoon Ground cinnamon (for garnish)
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot and sauté until they are soft and translucent, about 5 minutes.
Stir in the ground ginger, ground cinnamon, ground turmeric, ground cumin, salt, and black pepper, and cook for 1 minute until the spices are aromatic.
Add the chicken thighs to the pot and toss to coat them in the spice mixture.
Pour in 2 cups of chicken stock and bring it to a boil. Lower the heat, cover, and simmer for 30 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and allow it to cool slightly. Shred the meat, discarding the skin and bones, and set the shredded chicken aside.
Whisk the eggs in a small bowl. Add the chopped cilantro and parsley to the pot with the remaining cooking liquid, then slowly whisk in the eggs, stirring constantly. Cook over low heat until the mixture thickens into a sauce-like consistency, about 5–7 minutes. Remove from heat and combine with the shredded chicken.
Toast the blanched almonds in a dry skillet over medium heat until golden, about 5 minutes. Let them cool, then pulse in a food processor with 2 tablespoons of powdered sugar until coarsely ground.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or round baking pan.
Lay a sheet of phyllo pastry in the dish, letting the edges hang over, and brush with melted butter. Repeat the process with 4 more sheets of phyllo, layering them in a circular pattern to completely cover the dish.
Spread half of the almond mixture over the base, followed by the chicken and egg filling.
Top with the remaining almond mixture, then fold the overhanging phyllo edges over the filling. Add another 3 sheets of phyllo on top, brushing each layer with butter. Tuck in the edges to seal the pie.
Bake in the preheated oven for 30–35 minutes, or until the pastry is golden and crisp.
Allow the pie to cool slightly. Dust with powdered sugar and a sprinkle of ground cinnamon before serving. Slice and enjoy!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.3 g | 397% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 36.7 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 724 mg | 56% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2780 mg | 59% | |
*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.
