Entree: Morocco – Fez – Bastilla (Pigeon or Chicken Pie) (Savory-sweet layered Moroccan pie of spiced shredded pigeon or chicken with eggs and toasted almonds wrapped in thin pastry)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and breasts), skin on
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 2 tsp (10 g) ras el hanout
- 1 tsp (2 g) ground cinnamon, plus 1 tsp (2 g) for garnish
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) orange blossom water
- 2 tsp (8 g) granulated sugar
- 4 large eggs, approx. 1.8 oz (50 g) each
- 8 oz (225 g) blanched almonds, toasted then coarsely ground
- 6 tbsp (85 g) unsalted butter, melted, plus extra for brushing
- 2 tbsp (30 ml) olive oil
- 12 sheets phyllo dough (about 12 oz / 340 g)
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 1/4 cup (30 g) powdered sugar for dusting
- Salt and freshly ground black pepper to taste

Instructions

1. Place chicken, chopped onion, 2 cloves minced garlic, saffron with soaking water, 1 tsp cinnamon, ras el hanout, 1 tsp sugar, 1 tbsp orange blossom water, 1 tbsp olive oil, 1 tsp salt and 4 cups (960 ml) water in a large pot. Bring to a simmer, skim foam, and cook gently 35–45 minutes until chicken is tender.
2. Remove chicken to cool; reserve cooking liquid. When cool, shred meat, discarding bones and most skin.
3. In a skillet, heat remaining 1 tbsp olive oil and 2 tbsp butter, add remaining 2 cloves garlic and sauté briefly. Add beaten eggs (lightly salted) to the pan and scramble gently in the reserved reduced broth (add a few tablespoons of strained cooking liquid if needed) until just set to a soft custard; remove from heat.
4. Stir shredded chicken into the egg custard mixture along with chopped parsley and adjust seasoning with salt and pepper. Fold in half of the ground toasted almonds.
5. Preheat oven to 375°F (190°C). Brush a 9–10 inch (23–25 cm) round baking dish with melted butter. Lay 6 phyllo sheets, brushing each sheet lightly with melted butter, allowing excess to hang over the edges to form a bottom shell.
6. Spoon the chicken-egg filling into the phyllo shell. Sprinkle remaining ground almonds evenly over the filling.
7. Top with the remaining 6 phyllo sheets, brushing each with butter; fold and pleat excess bottom sheets over the top to seal. Brush the top generously with butter.
8. Bake 30–40 minutes until phyllo is deep golden and crisp. Remove and let rest 10 minutes.
9. Dust the top with powdered sugar and the reserved 1 tsp ground cinnamon. Cut into wedges and serve warm.