Moroccan Chicken Bastilla
From luisascatering 14 years ago
- 1.5 hours to make
- Serves 8
I made this fragrant, exotic meal last night and it was like mind blowing good! Chicken Bastilla is Morocco's famous chicken pie. A light, crispy pastry shell conceals savory saffron spiced chicken, sweet dates and golden raisins, and blanched almonds. Read more A garnish of powdered sugar and cinnamon adds to the fabulous blend of flavors. This recipe is for one large pie but you can also make individual pies (as I did in the photos). See less
Ingredients
- chicken Filling: shopping list
- 1 whole, large organic chicken, cut into pieces, skin and excess fat removed shopping list
- 2 large onions, chopped medium shopping list
- 2 tsp kosher salt shopping list
- 1 ½ tsp white pepper shopping list
- 1 tsp black pepper shopping list
- 1 tbsp ground ginger shopping list
- 2 or 3 sticks of cinnamon plus 1½ tsp ground cinnamon shopping list
- 1 tsp crushed saffron threads shopping list
- 1 tsp turmeric shopping list
- ¼ cup olive oil shopping list
- ¼ cup unsalted butter, cut into small cubes shopping list
- ~ shopping list
- 8 medjool dates, pitts removed, chopped shopping list
- 1/2 cup golden raisins/sultanas shopping list
- 1/4 cup blanched sliced almonds shopping list
- 1/4 cup fresh parsely (or cilantro), finely chopped shopping list
- Pastry: shopping list
- 7 sheets phyllo/filo dough shopping list
- 1 stick unsalted butter, melted shopping list
- 1 egg yolk shopping list
- powdered sugar and ground cinnamon, to decorate shopping list
How to make it
- Preheat oven to 350 degrees. Place all of the chicken filling ingredients up until the butter in a large dutch oven with lid (make sure chicken is rubbed all over with all the spices) See Photo. Bake chicken, covered, for 1 hour. Removed from oven and let rest for 30 minutes (still covered) See Photo. Shred chicken meat off the bone with a fork. Mix in dates, raisins and almonds. Set aside.
- Brush some of the melted butter into a 9 inch cake pan, and lay in the first sheet of phyllo (if it tears, just overlap the two pieces slightly along the seam.) Brush the phyllo with more butter, and lay another sheet on top with the overhang rotated about 90 degrees. Repeat, brushing each layer with butter, until you have 5 layers.
- Spread the chicken mixture into the center of the pan, then bring up the phyllo overhang See Photo. Lay the remaing two sheets of phyllo on the top, separating them with another brush of melted butter, and fold the phyllo into a crust at the top. Brush the top of the pie with the egg yolk mixed with a drop of water, and bake the pie in the oven for 40-50 minutes until puffed up, crisp and golden.
- Sift the powdered sugar and cinnamon over the top and serve hot.
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