Of all the Moroccan foods I've tried, this recipe is my favorite. I will admit I really was surprised. I thought the combination sounded crazy. Chicken with cinnamon, scrambled egg mixture, almonds and all topped with powdered sugar? It couldn't possibly be good, right? Not only did I love it, my whole family loved it. My son said it is one of his all time favorite foods. There are a lot of steps to this recipe and it does take awhile to make but it really is worth it. I recommend going to the link listed below the recipe to the source since Cooking with Alia has a video. Watch the video before making this recipe. Oh, it is so good!
Moroccan Chicken Bastilla
Chicken filling:
2 Tbsp vegetable oil
2 large onions, finely chopped
1 cup parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground turmeric
pinch of saffron
1 tsp salt
1/4 tsp pepper
2 lbs. chicken breast
2 cups chicken broth
Egg filling:
6 large eggs
Almond filling:
10 oz. blanch almonds
4 oz. powdered sugar
2 Tbsp water
1/4 tsp ground cinnamon
vegetable oil for frying
Dough ingredients:
1 package of phyllo dough
8 Tbsp butter, melted
1 egg yolk
Directions:
One year ago...............................I made Blueberry Muffins.
Two years ago.............................I made Berry Tea.
Three years ago...........................I made Steak and Ale Pie.
Did you already know..............................
-The Arabs introduced Moroccans to meat infused with spices and wrapped in a pastry.
-Chicken Bastilla is a traditional Moroccan chicken pie.
-Chicken Bastilla was initial made with fledgling pigeons.
Moroccan Chicken Bastilla
Chicken filling:
2 Tbsp vegetable oil
2 large onions, finely chopped
1 cup parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground turmeric
pinch of saffron
1 tsp salt
1/4 tsp pepper
2 lbs. chicken breast
2 cups chicken broth
Egg filling:
6 large eggs
Almond filling:
10 oz. blanch almonds
4 oz. powdered sugar
2 Tbsp water
1/4 tsp ground cinnamon
vegetable oil for frying
Dough ingredients:
1 package of phyllo dough
8 Tbsp butter, melted
1 egg yolk
Directions:
- In a large pot, heat the oil over high heat.
- Add the onions, parsley, ginger, cinnamon, turmeric, saffron, salt, and pepper. Mix well.
- Add the chicken breast and mix. Cover the pan and cook for 10 minutes.
- Add the chicken broth and allow the mixture to cook.
- Cover and allow the chicken to cook for 20 minutes.
- Remove the chicken from the mixture. Place the chicken onto a plate and allow to cool.
- Once cooled, shred the chicken into small pieces. Set aside.
- Lower the heat to low.
- Add the 6 eggs to the mixture in the pot. Mix well.
- Allow the mixture to cook 10 minutes. Stir often. Once the liquid has evaporated, remove from the pot and place in a bowl to cool. Set aside.
- In a large skillet, add oil. Heat over medium heat.
- Add the almonds and fry until golden brown.
- Remove the excess oil from the almonds.
- Add one Tbsp of the almond oil to the shredded chicken. Mix well. Set aside.
- Into a food processor, add the almonds, powdered sugar, cinnamon, and water. Pulse until the almonds are crushed. Set aside.
- Brush a deep pie pan with melted butter.
- Carefully, fold 3 pieces of phylllo dough into half. Place onto the bottom of the pie pan. Brush with melted butter.
- Hold another 3 pieces of phyllo dough in half. Place the folded piece on the side of the pan with 1/3 of the length draped over the edge of the pan. The phyllo dough should be overlapping the bottom layer. Brush with the melted butter.
- Continue to drape the sides of the pan with the halved phyllo dough. Brush with the melted butter.
- Spread the egg mixture into the middle of the pan.
- Cover the egg mixture with two layers of the phyllo dough. Brush with melted butter.
- Add the shredded chicken into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter.
- Add the almond mixture into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter.
- Carefully, fold the draped phyllo dough over the almond mixture. Brush with melted butter.
- Any remaining phyllo dough should be draped over the top of the dish. Tuck any sides inside the pan. Brush with melted butter.
- Brush the top of the phyllo dough with the egg yolk.
- Preheat oven to 350 degrees F.
- Bake the 20 to 30 minute or until golden brown.
- Remove from oven and decorate the top of the bastilla with sifted powdered sugar and cinnamon.
- Serve immediately.
One year ago...............................I made Blueberry Muffins.
Two years ago.............................I made Berry Tea.
Three years ago...........................I made Steak and Ale Pie.
Did you already know..............................
-The Arabs introduced Moroccans to meat infused with spices and wrapped in a pastry.
-Chicken Bastilla is a traditional Moroccan chicken pie.
-Chicken Bastilla was initial made with fledgling pigeons.