Main Course · Dinner · Mediterranean · African ·

Rich Moroccan Chicken Bastilla with Almond and Cinnamon

Name: Rich Moroccan Chicken Bastilla with Almond and Cinnamon
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; Almonds, 1 cup, blanched and finely chopped; Powdered sugar, 1/4 cup; Ground cinnamon, 1 tsp; Phyllo dough, 8 sheets; Butter, 3/4 cup, melted; Eggs, 2, beaten; Egg yolk, 1, for sealing; Ground cinnamon, 1/2 tsp; Powdered sugar, 1 tbsp; Ground cinnamon, 1/2 tsp

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

4.8(791 reviews)

·By Ethan Brooks·October 31, 2025

Rich Moroccan Chicken Bastilla with Almond and Cinnamon — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Chicken Filling

For the Almond Layer

For the Pastry

For Garnishing

Nutrition

Per serving

Calories: 748 kcal
Protein: 44.5 g
Carbs: 30 g
Fat: 50.6 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 4489 kcal
Protein: 266.8 g
Carbs: 179.8 g
Fat: 303.5 g
Fiber: 20.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken thighs 2 lbs, cut into pieces	1810	215	0	100	0
Onion 1 large, finely chopped	60	1.5	15	0	3
Garlic 3 cloves, minced	13	0.5	3	0	0.2
Ground ginger 1 tsp	6	0.2	1.2	0.1	0.2
Ground turmeric 1 tsp	9	0.3	1.8	0.3	0.7
Ground black pepper 1 tsp	6	0.2	1.4	0.1	0.6
Saffron threads 1/2 tsp, crushed	1	0	0.2	0	0
Fresh cilantro 1/4 cup, chopped	1	0.1	0.2	0	0.1
Fresh parsley 1/4 cup, chopped	1	0.1	0.2	0	0.1
Salt to taste	0	0	0	0	0
Chicken stock 1/2 cup	9	1	0	0	0
Almonds 1 cup, blanched and finely chopped	529	20	19	45	11
Powdered sugar 1/4 cup	120	0	30	0	0
Ground cinnamon 1 tsp	6	0.1	2	0.1	1.4
Phyllo dough 8 sheets	480	12	96	6	2
Butter 3/4 cup, melted	1220	1	0	137	0
Eggs 2, beaten	144	12	1	10	0
Egg yolk 1, for sealing	55	3	0.3	5	0
Ground cinnamon 1/2 tsp	3	0	1	0	0.7
Powdered sugar 1 tbsp	30	0	7.5	0	0
Ground cinnamon 1/2 tsp	3	0	1	0	0.7

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
In a large bowl, combine chicken, onion, garlic, spices, cilantro, parsley, and salt.
2
Marinate
Pour in chicken stock; cover and let marinate for at least 1 hour.
3
Simmer
Bring the mixture to a simmer on the stove over medium heat; cook until chicken is tender.

Preparing the Almond Mixture

1
Mix ingredients
In a separate bowl, mix almonds with powdered sugar and cinnamon.
2
Stir
Stir well until almonds are fully coated.
3
Set aside
Set aside for layering inside the bastilla.
Tip: Important: Work quickly with phyllo dough to prevent it from drying out. Pro Tip: Cover unused phyllo sheets with a damp cloth.

How to Make Rich Moroccan Chicken Bastilla with Almond and Cinnamon

Total time: 4 h · Yields 6 servings

1
Simmering Chicken
Cook until chicken pieces are tender and the cooking liquid has mostly reduced.
2
Assembling Bastilla
Layer the spiced chicken, almond mixture, and phyllo sheets carefully.
3
Baking Bastilla
Bake in a preheated oven at 375°F (190°C) until golden brown and crisp.