Entree: Morocco – Rif Mountains – بسطيلة ➤ Bastīla (Sweet-and-savory layered chicken and almond pie wrapped in thin pastry)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 55 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon, plus extra for dusting
- 1/4 tsp (1 g) ground turmeric or a pinch of saffron threads soaked in 2 tbsp (30 ml) warm water
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro
- 4 large eggs, lightly beaten
- 2 cups (200 g) blanched almonds, toasted and coarsely ground
- 3 tbsp (45 ml) granulated sugar
- 8 tbsp (113 g) unsalted butter, melted, divided
- 8 sheets phyllo pastry, about 8 sheets (about 200 g) or warqa sheets if available
- 1/4 cup (30 g) powdered sugar for dusting
- Optional: 1/4 cup (60 ml) orange blossom water for flavoring the almond-sugar mixture

Instructions

1. Place the chicken thighs in a pot with 4 cups (960 ml) water, half the chopped onion, 1 clove garlic, 1 tsp salt, and the saffron water or a pinch of saffron (if using). Bring to a simmer and poach gently until cooked through, about 20–25 minutes. Remove chicken, reserve broth, and shred the meat when cool enough to handle.
2. In a skillet, heat 1 tbsp (15 ml) olive oil over medium heat. Add the remaining onion and garlic and sauté until translucent. Stir in ground ginger, cinnamon, turmeric (if using), black pepper, and cook briefly to bloom the spices.
3. Add shredded chicken to the skillet with some reserved cooking broth (about 1/2 cup / 120 ml) and simmer 3–4 minutes to marry flavors. Stir in chopped parsley and cilantro. Remove from heat and allow to cool slightly.
4. In a separate pan, melt 2 tbsp (30 ml) butter and add the beaten eggs. Cook gently, stirring, to make soft curds (like a loose omelet). Combine the egg curds with the cooled spiced chicken mixture.
5. Mix the toasted ground almonds with granulated sugar and, if using, orange blossom water. Set aside.
6. Preheat oven to 375°F (190°C). Brush a 9-inch (23 cm) round pie dish or ovenproof skillet with melted butter. Layer 4 sheets of phyllo, brushing each sheet with melted butter and letting edges overhang.
7. Spread half the chicken-and-egg mixture over the phyllo, then add the almond-sugar layer evenly. Top with the remaining chicken mixture. Fold overhanging phyllo edges toward the center, then layer remaining phyllo sheets on top, brushing each with butter to seal and create a golden crust.
8. Brush the top with remaining melted butter and bake for 25–30 minutes, until deep golden and crisp. If the top browns too quickly, cover loosely with foil.
9. Remove from oven, let rest 10 minutes, then dust generously with powdered sugar and a light sprinkle of ground cinnamon before serving.