Moroccan Chicken Bastilla

Name: Moroccan Chicken Bastilla
Prep time: 140 min
Cook time: 40 min
Total time: 180 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 (5-pound) chicken; 1/4 cup olive oil; 1/4 cup unsalted butter; 2 large sweet onions, coarsely chopped; 1 tablespoon ground ginger; 2 teaspoons salt; 1 1/2 teaspoons freshly ground white pepper; 1 teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 1 teaspoon crumbled saffron threads; 2 to 3 sticks cinnamon; 1/4 cup coarsely chopped fresh cilantro; 8 large eggs, beaten; 1/4 cup vegetable oil; 2 cups whole blanched almonds; 1/2 cup confectioners' sugar; 2 tablespoons orange flower water; 1 tablespoon unsalted butter, softened; Vegetable oil, as needed; 1/2 cup unsalted butter, melted; 1 pound warqa, or phyllo dough; 1 large egg yolk, beaten; 1/2 cup confectioners' sugar; 2 to 3 tablespoons ground cinnamon

Moroccan chicken bastilla is a celebrated sweet and savory pastry pie known for its exquisite blend of tastes and textures.

⭐ 4.1 (108 reviews) Prep: 140 minCook: 40 minTotal: 180 minYields: 4 servings

Category Tags:

Dinner Entree Appetizer Pie

Cuisine Tags:

Moroccan

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Chicken:

1 (5-pound) chicken
1/4 cup olive oil
1/4 cup unsalted butter
2 large sweet onions, coarsely chopped
1 tablespoon ground ginger
2 teaspoons salt
1 1/2 teaspoons freshly ground white pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon crumbled saffron threads
2 to 3 sticks cinnamon

For the Egg Stuffing:

1/4 cup coarsely chopped fresh cilantro
8 large eggs, beaten

For the Almond Topping:

1/4 cup vegetable oil
2 cups whole blanched almonds
1/2 cup confectioners' sugar
2 tablespoons orange flower water
1 tablespoon unsalted butter, softened

For the Dough:

Vegetable oil, as needed
1/2 cup unsalted butter, melted
1 pound warqa, or phyllo dough
1 large egg yolk, beaten

For the Garnish:

1/2 cup confectioners' sugar
2 to 3 tablespoons ground cinnamon

Instructions

Preheat oven to 350 F (180 C).
Cut chicken into pieces. In a large pot, heat butter and oil, then cook chopped onion until translucent.
Add spices and cook until fragrant. Stir in chicken pieces, then cover and cook for about 1 hour until very tender.
Remove chicken from the pot. Reduce the remaining sauce until most liquid evaporates and onions form a mass, discarding cinnamon sticks.
Shred the cooked chicken meat, combine with several spoonfuls of the reduced onion mixture, and set aside.
Transfer remaining reduced onions and oil to a skillet. Add cilantro and simmer briefly, then add beaten eggs and cook until set; set aside.
Heat vegetable oil in a skillet. Fry almonds in batches until light golden brown, then drain and cool.
Pulse cooled almonds in a food processor until finely ground. Mix with powdered sugar, orange flower water, and softened butter; set aside.
Generously oil a 14-inch round pan. Overlap 3-4 buttered layers of warqa or phyllo dough (using double layers for phyllo) to cover the pan's base with excess draping over edges.
Place a 12-inch buttered warqa circle (or two phyllo circles) in the center of the pan.
Layer the chicken filling, then the egg stuffing, and then another buttered 12-inch warqa circle (or two phyllo circles).
Spread the almond topping over the top dough layer. Fold the draped dough over the almonds to enclose the pie.
Brush butter on the folded edges, then add 3 more overlapping buttered warqa (or phyllo) layers. Fold and tuck the edges underneath the pie.
Spread egg yolk over the bastilla's top and sides, then lightly oil it.
Place the bastilla on an oiled baking sheet and bake for 30-40 minutes (or up to 1 hour if frozen) until deep golden brown.
Garnish the baked bastilla with sifted powdered sugar and cinnamon, then serve immediately.