A celebrated jewel of Moroccan cuisine, Bastilla is a stunning savory-sweet pie that promises an unforgettable taste experience. This elaborate dish features succulent, spiced chicken and a rich, aromatic filling of eggs & toasted almonds, all encased in dozens of delicate, paper-thin pastry sheets. Baked to a perfect golden-brown, it’s traditionally dusted with powdered sugar and cinnamon, creating a beautiful & surprising harmony of flavors that is both elegant and deeply satisfying.
Moroccan Chicken Pastilla (Bastilla)
A classic Moroccan savory sweet pie. Flaky layers of pastry wrapped around spiced chicken, almonds, & a rich egg filling.
Ingredients
- For the Filling & Garnish:
- Chicken: 1 whole chicken or cut into pieces
- Eggs: 4
- Almonds: ¼ cup crushed and toasted
- Onions: 4 sliced
- Parsley: 1 cup chopped
- Black Pepper: 1 teaspoon
- Vegetable Oil: 3 tablespoons
- Powdered Sugar: 2 tablespoons for the filling
- Powdered Sugar: 2 tablespoons for garnish
- Cinnamon: ¼ tablespoon ground, for the filling
- Cinnamon: 1 teaspoon ground, for garnish
- Pastilla Warqa Sheets: 10 sheets
- Butter: 2 tablespoons melted, for brushing
Instructions
- In a pot, heat the oil over the stove. Add the chicken, onions, and parsley. Stir for a little while. Then, add water, salt, and black pepper. Let the chicken cook until it is fully done.
- Once the chicken is cooked, remove the bones. Keep the chicken cooking water (broth) to the side.
- Pour the chicken broth back into the pot and heat it. Add the finely chopped almonds, sugar, and cinnamon. When it starts to boil, add the whisked eggs.
- Let the mixture cook, stirring from time to time, until the water is gone and you have a thick, dense mixture.
- Preheat your oven to 180°C (350°F).
- Place a layer of pastilla sheets in an oiled or buttered baking tray. Spread the chicken and onion mixture over it (this is the first layer).
- Repeat the process: add another layer of pastilla sheets, then a layer of the egg and broth mixture. Keep repeating these layers until you have used all the filling.
- Brush the top layer with melted butter. Bake in the oven until the top is golden brown.
- Place the pastilla on a serving plate and garnish with powdered sugar and cinnamon.
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