Crunchy Moroccan Bastilla with Cinnamon and Almonds
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine spices and chicken
In a large bowl, combine chicken thighs with ground ginger, cumin, cinnamon, turmeric, salt, and pepper.
- 2
Refrigerate
Cover and refrigerate for at least 1 hour for flavors to meld.
- 3
Rest to room temperature
Remove from fridge and let stand at room temperature for 15 minutes before cooking.
Preparing the Almond Mixture
- 1
Chop the almonds
In a food processor, blend almonds until finely chopped.
- 2
Mix in sugar and cinnamon
Mix in powdered sugar and ground cinnamon.
- 3
Set aside
Set aside for adding to the filling later.
How to Make Crunchy Moroccan Bastilla with Cinnamon and Almonds
Total time: 3 h 20 min · Yields 6 servings
- 1
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.
- 2
Creating the Filling
Combine shredded chicken with the almond mixture and fresh cilantro in a bowl, ensuring even distribution of ingredients.
- 3
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.
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