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Bastila (Moroccan Chicken Pie)

Indulge in Irresistible Bastila (Moroccan Chicken Pie) Delight

Bastila is a Moroccan chicken pie that combines tender chicken, caramelized onions, and flaky phyllo pastry for an irresistibly delicious dish.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Chicken Thighs Provides tenderness and succulent flavor; substitute with chicken breasts for a leaner option.
  • 2 medium Onions Add sweetness and depth when caramelized; yellow onions work best for a perfect flavor.
  • 4 cloves Garlic Enhances the flavor profile of the dish; fresh garlic is preferred for its robustness.
  • ½ cup Cilantro Adds freshness; if you prefer a milder taste, parsley can be a great substitute.
  • 1 cup Almonds Provide a delightful crunch; toasting them intensifies their nutty flavor.
  • ¼ cup Honey Balances the spices with a touch of sweetness; maple syrup can add a unique twist.
For the Spices
  • 1 teaspoon Turmeric Infuses a warm color and earthy flavor; a little goes a long way in this dish.
  • 1 tablespoon Ginger Brightens the filling with its zesty kick; freshly grated ginger is preferred.
  • 1 teaspoon Cinnamon Adds warmth and depth; it beautifully contrasts with the sweetness of honey.
  • ¼ teaspoon Saffron Optional but highly recommended for its unique aroma and luxurious flavor.
For the Pastry
  • 1 package Phyllo Pastry Creates that iconic flaky texture; remember to brush each layer with melted butter for the best crunch.
  • 2 large Eggs Act as a binding agent; ensure they are beaten gently for a silky filling.
For the Broth
  • 2 cups Chicken Broth Provides moisture and richness to the filling; opting for low-sodium gives you more control over the taste.

Equipment

  • Skillet
  • Oven
  • Baking Sheet
  • Pie Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread slivered almonds evenly on a baking sheet and toast for 10-15 minutes, checking occasionally until they are golden and fragrant.
  2. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add thinly sliced onions and sauté for 7-10 minutes until they become soft and translucent.
  3. Stir in minced garlic, chopped cilantro, honey, turmeric, ginger, saffron, cinnamon, and a pinch of salt and pepper into the skillet. Cook for an additional 2 minutes.
  4. Add the chicken thighs and chicken broth to the skillet. Increase heat slightly and simmer uncovered for 15-20 minutes or until the chicken is tender.
  5. Once the chicken is cooked, remove it from the pan and let it cool slightly before shredding it into bite-sized pieces. Gradually mix the beaten eggs into the skillet, stirring gently.
  6. Butter a large pie dish and lay down several layers of phyllo pastry, brushing each layer with melted butter. Add the chicken filling and scatter the toasted almonds on top.
  7. Preheat your oven to 350°F (175°C) if not already done. Bake the assembled Bastila for 30-35 minutes or until the top is golden brown and crispy.
  8. Once out of the oven, allow the Bastila to cool for a few minutes. Dust the top lightly with powdered sugar and cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Caramelization matters for rich flavors. Use low heat when adding eggs to avoid curdling. Keep phyllo sheets covered while working to prevent drying out.

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