Moroccan Chicken Bastilla Recipe

Experience the exotic flavors of North Africa with our Moroccan Chicken Bastilla recipe. This savory and sweet delight is a traditional Moroccan dish that is sure to impress your taste buds and dinner guests alike. Moroccan Chicken Bastilla is a unique pie that combines the richness of spiced chicken with a flaky, buttery pastry crust, offering a complex flavor profile that is both savory and sweet.

The magic of Moroccan Chicken Bastilla lies in its intricate layers. The base is made from a deliciously seasoned chicken filling, infused with aromatic spices such as cinnamon, ginger, and saffron. This is mixed with scrambled eggs, almonds, and a touch of sugar to create a sweet contrast that defines this dish as a true culinary treasure.

Encased in a thin, crispy warqa pastry, similar to phyllo dough, each bite of this Moroccan Chicken Bastilla is a harmony of textures and flavors. The top is dusted with powdered sugar and cinnamon, adding a final touch of sweetness that perfectly complements the savory filling.

This dish is perfect as a centerpiece for festive occasions or a special family meal. While it may take a bit of effort to prepare, the end result is well worth it. Serve your Moroccan Chicken Bastilla warm, and let your guests indulge in this sweet and savory masterpiece that embodies the heart of Moroccan cuisine.

Whether you're a seasoned home cook or new to Moroccan recipes, this Moroccan Chicken Bastilla is a must-try. Dive into the world of Moroccan flavors and bring a piece of Morocco to your table with this delightful dish.

Ingredients :

Instructions :

Notes :

• Choose chicken that is fresh, preferably organic, for better flavor and texture.
• You can use bone-in chicken pieces for more flavor, or a whole chicken if preferred.
• Olive oil should be extra virgin for a richer taste.
• Use high-quality unsalted butter to ensure the dish isn't overly salty.
• Finely chop the onions to ensure they cook evenly and become soft.
• Mince garlic cloves finely to avoid large chunks in the dish.
• Ground ginger, cinnamon, and turmeric are essential for authentic flavor, so use fresh spices if possible.
• Use freshly ground black pepper for the best aroma.
• Soak saffron threads in warm water to release their full color and flavor.
• Fresh cilantro and parsley should be washed, dried, and chopped just before use to retain freshness.
• Salt should be added to taste, keeping in mind the other salty elements in the dish.
• Use large eggs and ensure they are beaten well before adding to the dish.
• Toast slivered almonds in a dry pan over medium heat until golden and fragrant, then cool before adding.
• Use powdered sugar to add a touch of sweetness without overpowering the dish.
• Phyllo dough should be thawed properly if frozen, and kept covered with a damp towel to prevent drying out.
• Melted butter should be kept warm to make it easy to brush on the phyllo dough.
• Use a round baking dish or pie pan that is appropriately sized for the amount of filling and phyllo dough.
• Preheat the oven to ensure even cooking and a crispy crust.
• Cook onions slowly to develop sweetness and soften them without browning.
• Stir spices into the onions and garlic to release their flavors.
• Brown chicken pieces evenly for a richer taste and improved texture.
• Allow chicken to cool before shredding to avoid burns and make handling easier.
• Reduce sauce until thick to concentrate flavors and ensure it binds well with the chicken and eggs.
• Incorporate eggs slowly into the sauce to avoid curdling and create a creamy texture.
• Mix chicken with egg sauce and almonds thoroughly to ensure even distribution of flavors and textures.
• Grease the baking dish adequately to prevent the bastilla from sticking.
• Brush each phyllo sheet with melted butter to achieve a flaky, golden crust.
• Fold phyllo neatly for a tidy appearance and even baking.
• Apply extra melted butter on the top layer of phyllo for added crispiness.
• Bake until phyllo is golden and crisp, checking occasionally to prevent burning.
• Allow bastilla to cool slightly for easier slicing and serving.
• Garnish with powdered sugar and cinnamon for a traditional finish if desired.

Tips :

• Use fresh, high-quality saffron threads for the best flavor
• Toast slivered almonds in a dry pan over medium heat, stirring frequently to avoid burning
• Ensure onions are finely chopped for even cooking and integration into the sauce
• Use a mix of olive oil and butter for a balance of flavor and richness
• Mince garlic finely to distribute its flavor evenly
• Brown chicken pieces well to develop a deep, savory flavor
• Let saffron threads soak in warm water for at least 10 minutes to release their color and aroma
• Use fresh herbs like cilantro and parsley for a vibrant flavor
• Season the chicken and sauce gradually, tasting as you go
• Allow chicken to cool slightly before shredding for easier handling
• Shred chicken finely for better distribution in the filling
• Reduce the sauce adequately to avoid a watery filling
• Stir eggs into the sauce slowly to prevent scrambling
• Use a nonstick or well-greased baking dish to prevent sticking
• Work with phyllo dough quickly to prevent drying out; cover unused sheets with a damp towel
• Brush each phyllo sheet generously with melted butter to ensure crisp layers
• Allow phyllo to overhang sufficiently for easy folding over the filling
• Ensure chicken filling is spread evenly to avoid thick spots
• Fold phyllo gently to prevent tearing
• Use additional phyllo sheets to reinforce the top if necessary
• Brush top layer generously with butter for a golden finish
• Cool slightly before dusting with sugar and cinnamon to allow the bastilla to set
• Serve warm for the best texture and flavor