Entree: Morocco – Moroccan Jewish Cuisine – بسطيلة ➤ Bastilla (Savory-sweet layered pie of spiced poultry and toasted almonds wrapped in thin pastry)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 4 tbsp (60 g) unsalted butter, plus 6 tbsp (85 g) melted butter for brushing phyllo
- 2 medium onions (200 g), finely chopped
- 4 cloves garlic (12 g), minced
- 1 tbsp (8 g) ras el hanout or Moroccan spice blend
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon
- 1 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) chicken stock (reserved from cooking)
- 3 large eggs (150 g), lightly beaten
- 8 oz (225 g) blanched almonds, toasted and coarsely chopped
- 1/4 cup (50 g) granulated sugar (for almonds)
- 1 tsp (2 g) ground cinnamon (for almond mix)
- 1/4 cup (60 ml) raisins or sultanas (optional)
- 2 tbsp (30 ml) orange flower water (optional)
- 8 sheets phyllo pastry (about 200 g), thawed if frozen
- 2 tbsp (30 ml) powdered sugar plus 1 tsp (2 g) ground cinnamon for dusting
- 1/4 cup (15 g) chopped fresh parsley and 1/4 cup (15 g) chopped fresh cilantro, combined

Instructions

1. Poach the chicken: In a large pot, add the whole chicken and enough water to cover by 1 inch (2.5 cm). Bring to a simmer, skimming any foam, and cook until chicken is tender, about 40–45 minutes. Reserve 1 cup (240 ml) of the cooking liquid, then remove the chicken, cool slightly, and shred the meat, discarding skin and bones.
2. Make the savory filling: In a skillet, melt 4 tbsp (60 g) butter over medium heat. Add chopped onions and garlic and cook until soft and translucent, about 6–8 minutes. Stir in ras el hanout, ground ginger, 1 tsp (2 g) cinnamon, salt, and pepper and cook 1 minute more.
3. Add shredded chicken, raisins (if using), chopped herbs, and 1 cup (240 ml) reserved chicken stock to the skillet. Simmer until slightly reduced, about 8–10 minutes. Stir in the beaten eggs slowly and cook, stirring, until eggs are set and incorporated, about 2–3 minutes. Remove from heat and stir in orange flower water if using. Allow filling to cool.
4. Prepare the almond-sugar mixture: In a small skillet, toast the blanched almonds until golden. Stir in 1/4 cup (50 g) granulated sugar and 1 tsp (2 g) cinnamon; remove from heat and chop coarsely.
5. Assemble the pastilla: Preheat oven to 375°F (190°C). Brush a 9–10 inch (23–25 cm) round baking dish or ovenproof skillet with melted butter. Layer 4 phyllo sheets, brushing each generously with melted butter, letting edges overhang. Spread half of the chicken filling over the phyllo, then sprinkle with half of the almond-sugar mixture. Add remaining chicken filling and top with remaining almonds.
6. Fold the overhanging phyllo over the filling, then layer remaining phyllo sheets on top, brushing each with butter and tucking and folding the edges to seal. Brush top with additional melted butter.
7. Bake until golden brown and crisp, about 30–40 minutes. Remove and let rest 10 minutes.
8. Dust the pastilla with 2 tbsp (30 ml) powdered sugar and 1 tsp (2 g) cinnamon before serving. Cut into wedges and serve warm.