Entree: Western Sahara – Southern Culinary Region – بسطيلة ➤ Bastila (Savory-sweet layered pastry of spiced poultry and toasted almonds with cinnamon and sugar)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) boneless chicken thighs
- 1 large onion, finely chopped, approx. 6 oz (170 g)
- 3 tbsp (45 ml) olive oil
- 4 tbsp (57 g) unsalted butter, melted, plus extra for brushing
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (2 g) ground ginger
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (120 ml) chicken stock or water
- 4 large eggs, beaten
- 1 cup (100 g) blanched almonds, toasted and coarsely chopped
- 1/4 cup (50 g) granulated sugar (for almond mix)
- 2 tbsp (30 g) powdered sugar for dusting
- 1 tsp (4 g) ground cinnamon for dusting
- 8 sheets phyllo dough (about 200 g) or Moroccan warqa, thawed
- Salt and black pepper to taste
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft, about 6 minutes. Add chicken thighs, saffron water, 1/2 cup (120 ml) stock, 1 tsp (5 ml) cinnamon, 1 tsp (2 g) ginger, and a pinch of salt and pepper. Cover and simmer until chicken is cooked through, about 25 minutes.
2. Remove chicken from pan, reserve cooking liquid, and shred chicken finely with forks. Continue simmering reserved liquid until reduced to about 1/2 cup (120 ml).
3. Return shredded chicken to the pan with reduced liquid. Stir in beaten eggs and cook gently, stirring constantly, until eggs set and bind the filling, about 3–4 minutes. Adjust seasoning and remove from heat to cool.
4. Toast almonds in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes. Coarsely chop and mix with 1/4 cup (50 g) granulated sugar and a pinch of cinnamon. Set aside.
5. Preheat oven to 375°F (190°C). Brush a 9-inch (23 cm) round pie dish with melted butter. Lay one sheet of phyllo, brush with butter, and repeat layering 4 sheets to form a sturdy base, allowing excess to hang over the edges.
6. Spoon half of the savory chicken-egg filling into the center of the layered phyllo, smoothing evenly. Sprinkle half of the toasted almond-sugar mixture over the filling. Add remaining chicken filling and top with remaining almond-sugar mixture.
7. Fold the overhanging phyllo sheets up and over the filling, then layer remaining 3 phyllo sheets over the top, brushing each with butter and tucking edges to seal. Trim any excess and brush the entire top with the beaten egg wash.
8. Bake until pastry is deep golden and crisp, 30–40 minutes. Remove from oven and let cool 10 minutes.
9. Dust the top generously with powdered sugar and 1 tsp (4 g) ground cinnamon before serving. Slice and serve warm.