Rich Moroccan Chicken Bastilla with Almond and Cinnamon

A decadent North African pastry dish

Discover the exquisite layers of phyllo pastry filled with aromatic spiced chicken, a sprinkling of almonds and cinnamon – a feast for the senses.

3 h
6
Advanced

Ingredients

For the Chicken Filling

Chicken thighs

2 lbs, cut into pieces

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ground ginger

1 tsp

Ground turmeric

1 tsp

Ground black pepper

1 tsp

Saffron threads

1/2 tsp, crushed

Fresh cilantro

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Salt

to taste

Chicken stock

1/2 cup

For the Almond Layer

Almonds

1 cup, blanched and finely chopped

Powdered sugar

1/4 cup

Ground cinnamon

1 tsp

For the Pastry

Phyllo dough

8 sheets

Butter

3/4 cup, melted

Eggs

2, beaten

Egg yolk

1, for sealing

Ground cinnamon

1/2 tsp

For Garnishing

Powdered sugar

1 tbsp

Ground cinnamon

1/2 tsp

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine chicken, onion, garlic, spices, cilantro, parsley, and salt.

Marinate

Pour in chicken stock; cover and let marinate for at least 1 hour.

Simmer

Bring the mixture to a simmer on the stove over medium heat; cook until chicken is tender.

Preparing the Almond Mixture

Mix ingredients

In a separate bowl, mix almonds with powdered sugar and cinnamon.

Stir

Stir well until almonds are fully coated.

Set aside

Set aside for layering inside the bastilla.

Important: Work quickly with phyllo dough to prevent it from drying out. Pro Tip: Cover unused phyllo sheets with a damp cloth.

Cooking Process

Simmering Chicken

Cook until chicken pieces are tender and the cooking liquid has mostly reduced.

Assembling Bastilla

Layer the spiced chicken, almond mixture, and phyllo sheets carefully.

Baking Bastilla

Bake in a preheated oven at 375°F (190°C) until golden brown and crisp.

Plating & Serving

Rich Moroccan Chicken Bastilla with Almond and Cinnamon

FaUtensils

Plating & Serving

Place bastilla on a serving platter, sprinkle generously with powdered sugar and cinnamon for a stunning sweet touch.

Sauce Pairings

Harissa Sauce

for a spicy kick

Yogurt Sauce

a cooling side

Garnishes & Accompaniments

Fresh parsleyLemon wedges

Perfect Sides

Moroccan Couscous

Roasted Vegetables