Moroccan Chicken Bastilla
Sweet and savory phyllo pastry pie with spiced chicken, almonds, and cinnamon
Time Breakdown
Ingredients (8 servings)
- 3.31 lbswhole chicken, cut into pieces
- 8 sheetsphyllo pastry
- 7.14 ozalmonds, blanched
- 6 largeeggs
- 2 largeonions, diced
- 2 tbspfresh ginger, grated
- 2 tspground cinnamon
- 1 tspground ginger
- 1 tspturmeric
- 1 pinchsaffron
- 2.14 ozfresh parsley, chopped
- 1.07 ozfresh cilantro, chopped
- 5.36 ozbutter, melted
- 2.14 ozpowdered sugar
- 1 tspground cinnamon
- 3 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
Instructions
- 1
Cook chicken with onions, ginger, spices, and herbs until tender, about 45 minutes.
45min - 2
Remove chicken, shred meat, and strain cooking liquid.
15min - 3
Toast almonds until golden, then grind coarsely with sugar and cinnamon.
10min - 4
Beat eggs into hot cooking liquid to create custard-like mixture.
5min - 5
Layer phyllo sheets in buttered round pan, brushing each with melted butter.
15min - 6
Add chicken layer, then egg mixture, then almond mixture.
8min - 7
Top with remaining phyllo, sealing edges, and brush with butter.
12min - 8
Bake at 180°C for 30-35 minutes until golden. Dust with cinnamon and sugar.
35min
Frequently Asked Questions
Everything you need to know about making Moroccan Chicken Bastilla
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