Moroccan 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.
Ingredients
- 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
- 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.