Moroccan Chicken Bastilla with Cinnamon and Icing Sugar
A fusion of savory chicken, aromatic spices, and sweet notes of cinnamon and icing sugar, this Moroccan Chicken Bastilla is a sumptuous feast for the senses.
Equipment
- Large skillet
- Round baking dish
- Pastry brush
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 4 large eggs, beaten
- 1/4 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 8 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered (icing) sugar, plus extra for dusting
- 1 tbsp ground cinnamon, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Season the chicken thighs with salt and pepper, and add them to the skillet. Cook until the chicken is browned on all sides.
- Stir in the ground cinnamon, ginger, turmeric, and nutmeg, coating the chicken evenly with the spices.
- Pour in the chicken broth, reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the skillet, shred it using two forks, and set aside.
- In the same skillet, add the beaten eggs to the remaining liquid and cook, stirring constantly, until the eggs are scrambled and cooked through.
- Combine the shredded chicken, scrambled eggs, parsley, and cilantro, mixing well to create the filling.
- Brush a round baking dish with some of the melted butter. Lay down a sheet of phyllo dough, brushing it with butter before adding the next layer. Repeat this process until you have 4 layers.
- Spread the chicken mixture over the phyllo base, then cover with the remaining 4 sheets of phyllo, brushing each with butter as before.
- Tuck the edges of the phyllo sheets into the sides of the dish to seal the pie.
- Bake in the preheated oven for about 40 minutes, or until the pastry is golden brown and crisp.
- Allow the bastilla to cool slightly, then dust with powdered (icing) sugar and ground cinnamon before serving.
Notes
Phyllo dough dries out quickly, so work promptly or cover the sheets with a damp towel while assembling the bastilla.
For a traditional touch, add a layer of ground almonds mixed with powdered sugar and cinnamon between the chicken and the phyllo pastry.
The bastilla can be made ahead and reheated in the oven before serving.