Entree: Western Sahara – Northern Culinary Region – بسطيلة ➤ Bastila (Sweet-and-savory layered poultry and almond pie wrapped in thin pastry and dusted with cinnamon and sugar)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), jointed into pieces
- 1 large onion, quartered
- 4 cups (960 ml) water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) saffron threads or 1/2 tsp ground turmeric
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) black pepper
- 2 tsp (6 g) ground cinnamon, divided
- 1 tsp (4 g) ras el hanout or substitute curry powder
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) butter
- 1 cup (100 g) blanched almonds, toasted and coarsely chopped
- 1/2 cup (100 g) granulated sugar, plus extra for dusting
- 4 large eggs, beaten
- 1/4 cup (60 ml) chicken stock (from cooking chicken)
- 1/2 cup (80 g) finely chopped fresh parsley and cilantro mixed
- 8 sheets phyllo pastry or warqa, about 12 x 9 inches each (alternatively 12–14 sheets of thin phyllo)
- 6 tbsp (85 g) melted butter, for brushing phyllo
- 2 tbsp (30 ml) orange blossom water (optional)

Instructions

1. Place jointed chicken, quartered onion, water, salt, saffron (or turmeric), ground ginger, black pepper, and 1/2 tsp cinnamon in a large pot. Bring to a simmer, skimming foam, and cook until chicken is tender, about 35–45 minutes.
2. Remove chicken, reserve 1/2 cup (120 ml) cooking stock, and let cool. Strain broth and reserve for soup or other use.
3. When cool enough to handle, remove meat from bones and shred finely; discard skin and bones. Mix shredded chicken with chopped parsley/cilantro and set aside.
4. In a skillet, heat olive oil and 1 tbsp butter over medium heat. Sauté a finely chopped small onion (from later prep) until soft; add shredded chicken, ras el hanout, remaining 1 1/2 tsp cinnamon, and a pinch of salt. Stir to combine and warm through; remove from heat.
5. In another pan, melt remaining 2 tbsp butter and toast blanched almonds until aromatic; roughly chop and stir in 1/2 cup (100 g) sugar. Set aside.
6. Whisk beaten eggs with reserved 1/2 cup (120 ml) chicken stock and a splash of orange blossom water if using. Return skillet to low heat and add the egg mixture, stirring constantly until thickened into a loose custard that will bind the filling. Combine custard with chicken mixture.
7. Preheat oven to 375°F (190°C). Lay 4–5 sheets phyllo in a greased 9–10 inch (23–25 cm) round baking dish, brushing each sheet with melted butter as you layer and allowing excess to hang over edges for sealing.
8. Spread half of the chicken-custard mixture over the phyllo base. Evenly sprinkle the almond-sugar mixture over the chicken. Add remaining chicken mixture on top of the almonds, smoothing to an even layer.
9. Fold overhanging phyllo sheets toward the center to enclose filling, then layer remaining phyllo sheets on top, brushing each with melted butter. Trim and tuck edges to seal. Brush top with butter.
10. Bake in preheated oven until phyllo is deep golden and crisp, about 30–40 minutes. If top browns too quickly, cover loosely with foil.
11. Let rest 10 minutes, then dust generously with a mixture of powdered sugar and a light sprinkle of cinnamon before serving warm or at room temperature.