Chicken Bastilla

Ingredients

For the chicken filling:

• 1 whole chicken (about 1.5 kg), cut into pieces (or 1 kg chicken thighs)

• 3 tbsp olive oil

• 2 large onions, finely chopped

• 3 garlic cloves, minced

• 1 small bunch parsley, chopped

• 1 small bunch cilantro, chopped

• 1 tsp ground ginger

• 1 tsp ground turmeric or saffron threads (soaked in warm water)

• 1 tsp ground cinnamon

• 1 tsp black pepper

• 1 ½ tsp salt

• 1 cinnamon stick

• 250 ml (1 cup) water

For the egg mixture:

• 4 large eggs, beaten

For the almond mixture:

• 200 g (2 cups) blanched almonds, toasted and ground

• 75 g (⅓ cup) sugar

• 1 tsp ground cinnamon

• 2 tbsp orange blossom water

For assembling:

• 10–12 sheets warqa (Moroccan pastry) or filo dough

• 100 g (½ cup) melted butter

• 2 tbsp vegetable oil

For garnish:

• 2 tbsp icing sugar

• 1 tsp ground cinnamon

Instructions

• Cook the chicken filling

  • In a large pot, heat olive oil. Add onions, garlic, parsley, cilantro, and spices. Stir well.

  • Add chicken pieces, cinnamon stick, and water. Cover and simmer until chicken is cooked through (30–40 minutes).

  • Remove chicken, shred the meat into small pieces, and discard bones.

  • Reduce the sauce until thick, then stir in the beaten eggs, cooking until creamy and slightly set. Set aside.

• Prepare the almond mixture

  • In a bowl, mix ground almonds with sugar, cinnamon, and orange blossom water.

• Assemble the b’stilla

  • Preheat oven to 190°C (375°F).

  • Brush a round baking dish with butter.

  • Layer 4–5 warqa sheets (or filo) in the dish, overlapping with edges hanging over the sides. Brush each sheet with melted butter and oil as you go.

  • Spread half the almond mixture, then half the chicken mixture. Repeat with the rest of the almonds and chicken.

  • Fold pastry edges over the filling, then cover with 2–3 more buttered sheets to seal. Tuck edges underneath. Brush top with butter.

• Bake

  • Bake 25–30 minutes, until golden and crisp.

• Garnish and serve

  • Dust with icing sugar and cinnamon in a crisscross pattern.

  • Serve warm as a centerpiece dish for special occasions.