Introduction

Let me introduce you to one of Morocco’s most treasured dishes – the Chicken Bastilla. This impressive savory pastry combines tender chicken, aromatic spices, and delicate phyllo dough into a stunning pie that’s perfect for special occasions. While traditional Bastilla might seem intimidating at first, I’ve broken down this classic recipe into manageable steps that any home cook can master. The combination of sweet and savory flavors, along with the satisfying crunch of the phyllo, creates an unforgettable dining experience that will transport you straight to the bustling markets of Marrakech.

Ingredients

For the Filling:

4 chicken breasts, cut into large pieces
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons ras el hanout (Moroccan spice blend)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 cup chicken broth
3 eggs, beaten
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro

For the Pastry:

1 package phyllo dough (about 20 sheets)
1 cup melted butter
1/2 cup powdered sugar
1 tablespoon ground cinnamon (for dusting)

Instructions

Start by marinating the chicken pieces in ras el hanout, ginger, and half the cinnamon for at least 2 hours.
In a large pot, sauté onions until translucent. Add garlic and cook for another minute.
Add the marinated chicken and brown on all sides. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender.
Remove the chicken, let it cool slightly, then shred it. Reserve the cooking liquid.
In the same pot, reduce the cooking liquid until thickened. Add beaten eggs and stir constantly until scrambled and mixed with the sauce.
Preheat oven to 375°F (190°C).
Butter a 9-inch round baking pan. Layer 8 sheets of phyllo, brushing each with melted butter, allowing edges to hang over.
Spread the shredded chicken mixture, followed by the egg mixture. Top with herbs.
Fold the overhanging phyllo over the filling, then layer remaining sheets on top, brushing each with butter.
Tuck edges under and brush top with remaining butter.
Bake for 30-35 minutes until golden brown.
Once cooled slightly, dust with powdered sugar and cinnamon in a traditional diamond pattern.

Cook Time and Serving Size

Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes (plus marinating time)
Servings: 8-10 people

Recipe Notes

– If you can’t find ras el hanout, you can make your own by combining equal parts cumin, coriander, cinnamon, ginger, and black pepper.

– Work quickly with the phyllo dough as it dries out easily. Keep unused sheets covered with a damp kitchen towel while working.

– The filling can be prepared a day ahead and refrigerated, making assembly easier on the day of serving.

– For the crispiest results, make sure your phyllo dough is completely thawed before using.

– Don’t skip the sugar and cinnamon topping – this traditional sweet-savory combination is what makes Bastilla unique.

– Leftover Bastilla can be reheated in a 350°F oven for 10-15 minutes to restore crispiness.