Authentic Moroccan Bastilla: A Savory Poultry Pie with a Sweet Twist

Ingredients

  • 1 pound of chicken thighs
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of black pepper
  • 2 cups of chicken broth
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh cilantro
  • 5 eggs, beaten
  • 1/4 cup of lemon juice
  • 1 cup of powdered sugar
  • 1 cup of finely chopped almonds
  • 2 tablespoons of ground cinnamon
  • 1 package of phyllo dough
  • 1 cup of unsalted butter, melted
  • 1/4 cup of powdered sugar for dusting
  • 1 tablespoon of ground cinnamon for dusting

Steps and instructions

  1. In a large pot, combine chicken thighs, onions, garlic, 1 teaspoon of cinnamon, ginger, turmeric, black pepper, and chicken broth. Bring to a boil over medium heat, then reduce to low and simmer for about 30 minutes, or until chicken is cooked through.
  2. Remove the cooked chicken from the pot, leaving the broth and onions in the pot. Let the chicken cool, then shred into small pieces. Set aside.
  3. Return the broth to a boil and add the parsley, cilantro, beaten eggs, and lemon juice. Continue to cook, stirring frequently, until the mixture thickens to the consistency of a custard.
  4. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a baking sheet with butter.
  5. Mix together the powdered sugar, chopped almonds, and 2 tablespoons of cinnamon in a bowl.
  6. Lay out one sheet of phyllo dough on the prepared baking sheet. Brush with melted butter. Repeat with 4 more sheets of dough, brushing each one with butter before adding the next.
  7. Spread half of the almond mixture over the dough, then top with the shredded chicken. Pour the egg mixture over the chicken, then top with the remaining almond mixture.
  8. Cover with another 5 sheets of phyllo dough, brushing each one with butter before adding the next. Tuck the edges of the dough in to seal the bastilla.
  9. Bake in the preheated oven for 30 minutes, or until the bastilla is golden brown.
  10. Remove from the oven and dust with the remaining powdered sugar and cinnamon. Slice into wedges and serve hot.

Tools for making

  • Large pot - For boiling the chicken and making the broth
  • Baking sheet - To bake the bastilla in the oven
  • Brush - For brushing melted butter on the phyllo dough
  • Bowl - To mix the powdered sugar, chopped almonds, and cinnamon
  • Knife - For chopping onions and garlic
  • Cutting board - To safely chop ingredients
  • Spatula - For stirring the chicken broth mixture
  • Whisk - To beat the eggs and combine ingredients
  • Measuring cups - To accurately measure ingredients
  • Measuring spoons - For precise measurements of spices
  • Oven - To bake the bastilla
  • Grease or butter - To grease the baking sheet and brush on the phyllo dough

Recipe variations

  • Use phyllo dough sheets instead of shredded phyllo dough for a different texture.
  • Replace chicken with ground beef or lamb for a meat variation.
  • Add a layer of sautéed vegetables such as bell peppers, carrots, or zucchini for added flavor and texture.
  • Try a vegetarian version by substituting the chicken with cooked chickpeas or lentils.
  • Experiment with different spices such as cumin, paprika, or cardamom to customize the flavor profile.
  • Make a seafood bastilla by using cooked shrimp or crab as the main protein.
  • For a gluten-free option, use gluten-free phyllo dough or substitute with gluten-free puff pastry.
  • Add a hint of sweetness by incorporating raisins or dried apricots into the filling.
  • Make a vegan version by replacing the eggs with a mixture of silken tofu and nutritional yeast.
  • Create a dessert bastilla by replacing the savory ingredients with sweet ones like apples, cinnamon, and nuts.

Recipe overview

Bastilla, also known as Pastilla, is a traditional Moroccan pie that is filled with savory slow-cooked chicken, sweetened with sugar, and scented with aromatic spices. This delightful blend of savory and sweet creates a unique and irresistible flavor combination that is sure to impress your dinner guests. In this recipe, we will guide you through the process of making your own Bastilla from scratch. The process involves cooking the chicken in a flavorful broth, preparing a spiced almond filling, and layering everything with butter-brushed phyllo dough. Finally, the pie is baked to a golden brown and dusted with powdered sugar and cinnamon. Dive in and enjoy the delectable complexity of this Moroccan culinary masterpiece.

Common questions

  1. Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast instead of chicken thighs. However, keep in mind that chicken thighs tend to be more flavorful and moist.
  2. Can I substitute or omit any of the spices? While it is recommended to use the specified spices for the authentic flavor of the dish, you can make adjustments based on your personal preference. Just keep in mind that it may alter the taste of the final dish.
  3. Can I prepare the bastilla in advance? It is best to assemble and bake the bastilla just before serving to ensure the phyllo dough stays crisp. However, you can prepare the filling in advance and refrigerate it, then assemble and bake it closer to serving time.
  4. Can I freeze the bastilla? Yes, you can freeze the bastilla after it has been baked. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator before reheating in the oven.
  5. What can I serve with bastilla? Bastilla is often served as an appetizer or main course. It pairs well with a side of Moroccan salad or a refreshing mint yogurt sauce. It can also be served with couscous or a side of roasted vegetables.

Serving dishes and utensils

  • Baking sheet - Used to bake the bastilla in the oven.
  • Large pot - Used to cook the chicken and prepare the broth.
  • Mixing bowls - Used to mix the powdered sugar, almonds, and cinnamon.
  • Brush - Used to brush melted butter onto the phyllo dough.
  • Knife - Used to slice the bastilla into wedges before serving.
  • Serving platter - Used to present the sliced bastilla for serving.
  • Powdered sugar sifter - Used to dust powdered sugar over the baked bastilla.

Origin stories

Bastilla, a savory-sweet Moroccan pie, was originally made with pigeon meat, a delicacy in Morocco. This dish, which has evolved over the years, is a testament to the complex interplay of flavors that Moroccan cuisine is known for - combining sweet, salty, and spicy in a single dish. It is typically presented at weddings and special occasions due to its elaborate preparation process. The name 'Bastilla' itself is derived from the Spanish word 'pastilla', reflecting the Andalusian influence on Moroccan cuisine. It's a centuries-old dish, showing the depth and history of Moroccan food culture. Today, versions of the pie are made with chicken or seafood, making it a versatile recipe that continues to be a beloved part of Moroccan culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.