Crunchy Moroccan Bastilla with Cinnamon and Almonds

A Culinary Journey to Casablanca

A delightful Moroccan pastry pie filled with spiced shredded chicken and almonds, impeccably wrapped in crispy phyllo dough, offering a perfect blend of sweet and savory.

2 h 30 min
6
Advanced

Ingredients

For the Chicken Filling

Chicken thighs

2 lbs, boneless and skinless

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ground ginger

1 teaspoon

Ground cumin

1 teaspoon

Ground cinnamon

1 teaspoon

Turmeric

1 teaspoon

Salt and pepper

To taste

Olive oil

2 tablespoons

Chicken broth

1 cup

Fresh cilantro

1 cup, chopped

For the Almond Mixture

Blanched almonds

1 cup, toasted

Powdered sugar

1/4 cup

Ground cinnamon

1 teaspoon

For Assembly

Phyllo dough

1 package, thawed

Melted butter

1/2 cup

Egg (for egg wash)

1, beaten

For Garnishing

Powdered sugar

2 tablespoons

Ground cinnamon

1 teaspoon

Preparation

Marinating the Chicken

Combine spices and chicken

In a large bowl, combine chicken thighs with ground ginger, cumin, cinnamon, turmeric, salt, and pepper.

Refrigerate

Cover and refrigerate for at least 1 hour for flavors to meld.

Rest to room temperature

Remove from fridge and let stand at room temperature for 15 minutes before cooking.

Preparing the Almond Mixture

Chop the almonds

In a food processor, blend almonds until finely chopped.

Mix in sugar and cinnamon

Mix in powdered sugar and ground cinnamon.

Set aside

Set aside for adding to the filling later.

Cooking Process

Cooking the Chicken

In a large skillet, heat olive oil over medium heat, add onions and garlic, saute until translucent, then add marinated chicken. Brown the chicken, then add chicken broth and simmer until cooked through and juices are reduced. Let it cool, then shred the chicken.

For best results, let the chicken filling cool completely before wrapping in phyllo.

Creating the Filling

Combine shredded chicken with the almond mixture and fresh cilantro in a bowl, ensuring even distribution of ingredients.

Assembly Stage

Brush each phyllo sheet with melted butter, layer together creating a base, place filling, and layer more sheets on top using egg wash to seal edges as you fold into a pie.

Use room temperature butter for easier spreading on the phyllo sheets.

Plating & Serving

Crunchy Moroccan Bastilla with Cinnamon and Almonds

FaUtensils

Plating & Serving

Cut the bastilla into wedges and sprinkle with powdered sugar and ground cinnamon for a traditional touch.

Sauce Pairings

Harissa Sauce

for added heat

Mint Yogurt Sauce

to cool and complement the spices

Garnishes & Accompaniments

Fresh cilantro leavesSliced toasted almonds

Perfect Sides

Moroccan Couscous

Spiced Carrot Salad