Moroccan Chicken Bastilla Recipe

Have you ever tasted a dish so rich in flavor, texture, and history that it feels like a story on a plate? Moroccan Chicken Bastilla is one such dish—a golden, flaky pastry filled with aromatic spiced chicken, almonds, and eggs, all dusted with powdered sugar and cinnamon. If you’ve been searching for the perfect Chicken Bastilla recipe that’s both traditional and accessible, you’re in the right place. In this guide, we break down every step, from ingredients to serving suggestions, ensuring you can recreate this iconic Moroccan dish at home effortlessly.

Ingredients List

For the Filling:

• 2 lbs (900g) chicken thighs, bone-in, skin removed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp saffron threads, crushed
• 2 cups chicken broth
• 4 large eggs, lightly beaten
• 1 cup blanched almonds, toasted and coarsely ground
• 1/4 cup granulated sugar
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped

For the Pastry:

• 8-10 sheets phyllo dough
• 1/2 cup melted butter
• 2 tbsp powdered sugar (for garnish)
• 1 tsp ground cinnamon (for garnish)

Substitutions:

• Swap chicken thighs for shredded rotisserie chicken to save time.
• Use filo pastry as a gluten-free alternative.
• Almonds can be replaced with walnuts or cashews for a different nutty flavor.

Timing

• Preparation Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 90 minutes (20% less time than traditional Bastilla recipes)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant. Add the chicken thighs, ginger, cinnamon, turmeric, paprika, salt, black pepper, and saffron. Stir well to coat the chicken in spices. Pour in the chicken broth and simmer for 30 minutes until tender. Remove the chicken, shred it, and return it to the sauce.

Step 2: Cook the Eggs

Once the chicken is tender, increase the heat to medium-high and slowly pour in the beaten eggs while stirring continuously. Cook until the eggs are fully set and absorbed into the sauce. Remove from heat.

Step 3: Prepare the Almond Mixture

In a separate bowl, mix the toasted, ground almonds with granulated sugar and a pinch of cinnamon. This mixture adds a crunchy, slightly sweet contrast to the savory chicken filling.

Step 4: Assemble the Bastilla

Preheat your oven to 375°F (190°C). Brush a round baking dish with melted butter. Layer 5-6 phyllo sheets in the dish, overlapping slightly, with excess hanging over the edges. Brush each layer with butter. Spread half of the chicken mixture, sprinkle the almond mixture over it, and repeat the layering.

Step 5: Bake Until Golden

Fold the excess phyllo over the filling and add more sheets on top, brushing each with butter. Bake for 35-40 minutes until golden brown and crispy.

Step 6: Garnish & Serve

Let the Bastilla cool slightly before dusting it with powdered sugar and cinnamon. Slice and serve warm.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 28g
• Carbohydrates: 38g
• Fat: 22g
• Fiber: 3g
• Sugar: 8g

Healthier Alternatives

• Replace butter with olive oil for a lighter version.
• Use whole wheat phyllo dough for added fiber.
• Reduce the sugar in the almond mix for a lower-sugar option.

Serving Suggestions

• Pair with a side of Moroccan mint tea for an authentic experience.
• Serve with a simple salad of oranges, fennel, and olives to balance the richness.
• Add a drizzle of honey for a sweet-savory contrast.

Common Mistakes to Avoid

• Skipping the egg step: The eggs help bind the filling.
• Overstuffing the pastry: Too much filling can make it soggy.
• Not brushing enough butter on phyllo: This ensures a crisp, golden crust.

Storing Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months.
• Reheat: Bake at 350°F for 15 minutes to restore crispiness.

Conclusion

Moroccan Chicken Bastilla is a culinary masterpiece, blending savory, sweet, and aromatic flavors in one dish. Now that you have the perfect step-by-step guide, why not try it at home? Let us know how it turns out in the comments, and subscribe for more delicious recipes!

​To enhance your Moroccan culinary experience, you might also enjoy our recipe for Moroccan Fish Tagine with Apricots and Almonds.

FAQs

1. Can I make Chicken Bastilla ahead of time?

Yes! Prepare and assemble the Bastilla, then refrigerate it overnight before baking.

2. Can I use store-bought rotisserie chicken?

Absolutely! This cuts down prep time significantly.

3. Is Chicken Bastilla traditionally sweet?

Yes, but you can adjust the sugar to your preference.

4. Can I make it vegetarian?

Yes! Substitute chicken with mushrooms and chickpeas for a plant-based alternative.

5. What’s the best way to serve Bastilla at a dinner party?

Slice it into small portions and serve it as an appetizer or main course with Moroccan mint tea.

Enjoy your homemade Moroccan Chicken Bastilla, and don’t forget to share your experience in the comments!