Chicken Bastilla
A Moroccan dish of chicken, almond and phyllo dough, seasoned with ginger and saffron and baked in the oven. Finish with chicken and almonds.
1 hr 10 min · Serves 6 · Takes some skill
Ingredients
Serving
Method
Start cooking mode- Prep 45 min · Cook 25 min · 70 min total
- hard
- 1
Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
- 2
Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
- 3
Preheat oven to 400. Transfer the chicken to a plate. Boil the cooking juices until they are reduced to a thick, dryish sauce.
- 4
Set aside. When chicken is cool enough to handle, remove the skin and take the meat off the bones.
- 5
Coarsely chop the meat. Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
- 6
Set aside. Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
- 7
Add the remaining cinnamon and sugar. On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
- 8
Spread the remaining cooking juices in a 7-inch circle in the center of the pastry. Cover with the egg mixture, and top with chicken and almonds.
- 9
Fold the sides of the pastry up and over the filling to completely enclose the filling. If necessary, patch any gaps with more pastry, always brushing with oil.
- 10
Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp. To serve, lightly dust confectioner's sugar andground cinnamon over the top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
