Chicken Bastilla is a traditional Moroccan savory pie. It combines flaky phyllo pastry with tender shredded chicken. This dish comes from the Magreb region, especially Morocco and Algeria.
It features warm, aromatic flavors of North African spices like Ras El Hanout, ginger, and cinnamon. It’s a rustic, sweet-and-savory masterpiece that shows the best of Moroccan cuisine.
The traditional Chicken Bastilla involves layering shredded chicken filling between crisp phyllo dough. This creates a satisfying contrast of textures. The dish is also enhanced by shaved almonds, confectioners’ sugar, and cinnamon.
Introduction to Moroccan Bastilla: Origins and Cultural Significance
Bastilla, or Pastilla, is a dish with a long and interesting history. It started in Andalusia, Spain, and moved to North Africa. There, it became a key part of Moroccan food, showing the country’s varied cultural influences.
Historical Background from Andalucia to Morocco
Bastilla comes from the Spanish word “pastilla,” meaning small pastry. The Moors, who ruled parts of Spain, likely influenced its creation. When they left Spain, they took Bastilla to Morocco.
Cultural Evolution of the Dish
- At first, Bastilla used pigeon meat, showing the Berber and Arabic traditions.
- Now, chicken is often used, showing how Moroccan food has changed.
- It used to be wrapped in thin crepes called warqa. Now, it’s made with phyllo dough, showing it can adapt.
Traditional vs Modern Preparations
Bastilla is a mix of Spanish and North African cooking. The old way is still loved, especially in rural areas. But, it has also changed to fit modern tastes, keeping it important in Moroccan cuisine and cultural significance.
Essential Ingredients for Authentic Chicken Bastilla
To make a delicious Chicken Bastilla, you need the right ingredients. Start with boneless, skinless chicken thighs for flavor and tenderness. Use flaky phyllo dough for the pie’s crisp layers. Add sliced almonds for crunch and nuttiness.
Spices are key for the Moroccan taste. You’ll need Ras El Hanout spice mix, with cinnamon, ginger, and turmeric. Fresh parsley adds an earthy flavor, and Medjool dates bring sweetness. Use extra virgin olive oil for cooking and brushing the dough.
The dish starts with yellow onion and garlic for flavor. Whisked eggs add a rich, custardy layer, binding everything together.
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1 (5-pound) chicken |
| Phyllo dough | 1 pound warqa, or phyllo dough |
| Sliced almonds | 2 cups whole blanched almonds |
| Eggs | 8 large eggs, beaten |
| Ras El Hanout spice blend | Included in the recipe |
| Cinnamon, ginger, turmeric | Included in the Ras El Hanout blend |
| Parsley | Fresh, as needed |
| Medjool dates | Included in the recipe |
| Extra virgin olive oil | 1/4 cup |
| Yellow onion | Included in the recipe |
| Garlic | Included in the recipe |
With these ingredients, you’re ready to make a Chicken Bastilla that tastes like Morocco. Enjoy!
The Art of Working with Phyllo Dough
Making Chicken Bastilla with Almonds and Cinnamon needs a gentle touch with phyllo pastry. This thin dough is tricky but can be mastered. With the right skills, you’ll get flaky layers that make your dish stand out.
Proper Thawing Techniques
First, thaw phyllo dough slowly in the fridge for 24 hours. After thawing, let it warm up at room temperature for an hour. This prepares it for dough handling and pastry techniques.
Handling and Storage Tips
- Keep unused phyllo sheets covered with a lightly damp kitchen towel to prevent them from drying out.
- Work quickly when assembling your dish to minimize the dough’s exposure to air, which can cause it to become brittle and break.
- If a few sheets do break, don’t worry – the finished Bastilla will still be delicious!
- Use a well-seasoned cast-iron skillet or baking dish to prevent the phyllo from sticking.
Preventing Dough from Drying
To keep your phyllo pastry moist, cover unused sheets with a damp towel. This keeps the dough soft and prevents it from drying out and cracking.
| Ingredient | Quantity |
|---|---|
| Chicken Thighs (bone-in, skinless) | 6 |
| Eggs (beaten) | 2 |
| Dried Apricots (rehydrated) | 1 cup |
| Ground Almonds (toasted) | 1/2 cup |
| Phyllo Dough Sheets | 4-6 |
| Baking Time | 35 minutes |
| Servings | 6 |
Chicken Bastilla with Almonds and Cinnamon: Step-by-Step Recipe
Explore the rich flavors of Moroccan cuisine with this Chicken Bastilla recipe. It has a savory chicken filling wrapped in phyllo dough. It’s topped with powdered sugar and cinnamon. Follow these steps to make a dish that will wow your guests.
- Start by browning the chicken. Heat 3 tablespoons of olive oil in a large skillet over medium-high. Add 2 pounds of boneless, skinless chicken thighs and cook until golden brown on both sides, about 5-7 minutes per side.
- Lower the heat to medium-low and add Moroccan spices like ras el hanout, cinnamon, and cumin. Cook the chicken for approximately one hour, until it’s tender and cooked through.
- After the chicken is done, shred it with two forks and set it aside.
- In another bowl, mix the egg mixture. Use 3 oz of blanched, slivered almonds that have been toasted for 3-5 minutes at 400 degrees, and scrambled eggs.
- Preheat your oven to 350 degrees Fahrenheit.
- Place 20 sheets of phyllo dough in a greased skillet, brushing each layer with melted butter or olive oil. Add the shredded chicken, then the egg and almond mixture.
- Top with more phyllo sheets, brushing each layer with butter or oil. Fold the edges to seal the pastry.
- Bake the Moroccan recipe for 40-50 minutes, until it’s golden brown and crispy.
- Take the Chicken Bastilla out of the oven and let it cool slightly. Dust the top with a mix of powdered sugar and cinnamon before serving.
Enjoy this authentic Moroccan recipe as part of a feast or as a standalone chicken pie. The mix of savory chicken, nutty almonds, and sweet spices is truly remarkable.
Spice Blend and Seasoning Guide
Moroccan cuisine is famous for its vibrant spice blends. These blends create a perfect balance of flavors. At the heart of Moroccan spices in chicken bastilla are cinnamon, ginger, and turmeric. They are joined by saffron’s earthy, floral notes.
Together, these spices give the dish a rich, comforting flavor. It’s both deep and complex.
Traditional Moroccan Spices
The base of many Moroccan dishes, like chicken bastilla, is a special spice blend. Some key Moroccan spices are:
- Cinnamon: Adds a sweet, aromatic base
- Ginger: Brings a subtle heat and zip
- Turmeric: Gives a vibrant golden hue and earthy taste
- Saffron: Adds a delicate, floral aroma and flavor
Ras El Hanout Mixture
The secret to chicken bastilla’s flavor is Ras El Hanout. This spice blend includes cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a hint of cayenne for heat.
Balancing Sweet and Savory Flavors
The flavor balance in chicken bastilla is amazing. It mixes sweet and savory perfectly. The chicken filling’s spiced flavors are balanced by cinnamon, sugar, and sometimes dates.
This sweet and savory mix is a key part of Moroccan cuisine. It makes the dish truly captivating.
Preparing the Chicken Filling
To make the Moroccan chicken filling for your homemade bastilla, start by browning the seasoned chicken thighs. In a large skillet, sear the chicken over medium-high heat until it’s golden-brown on all sides, about 5 minutes. Then, remove the chicken from the pan and set it aside.
Next, add the onions and garlic to the same skillet. Cook them until they’re translucent, which should take about 3 minutes. Stir in the ground ginger, turmeric, cinnamon, and a pinch of saffron. Add a bit of water and let it simmer for about 30 minutes, allowing the flavors to mix well.
Once the chicken is tender, shred it into bite-sized pieces using two forks. Return the shredded chicken preparation to the pan. Stir it into the reduced cooking liquid to create a creamy, flavorful Moroccan filling. Beat a few eggs into the mixture, allowing them to gently scramble and bind the filling together.
To add depth and texture, fold in some chopped dates, toasted spiced chicken almonds, and fresh parsley. Your fragrant and spice-forward Moroccan filling is now ready to be layered into the flaky phyllo dough for the final assembly of the chicken bastilla.
Almond and Egg Layer Preparation
Preparing the almond and egg layers is key to making a great chicken bastilla. We’ll cover toasting and grinding almonds, and how to make the egg mixture.
Toasting and Grinding Almonds
First, heat your oven to 400°F (200°C). Spread 2 cups (300 grams) of blanched almonds on a baking sheet. Toast them for 10 minutes, stirring now and then, until they’re lightly golden.
After they cool, put the almonds in a food processor. Pulse until they’re fine and sandy. Then, add 20 ml of orange blossom water and 35 grams of honey. Pulse again to mix in the flavors. This almond mix will add crunch and sweetness to the bastilla layers.
Egg Mixture Technique
To make the egg layer, whisk 6 eggs with a bit of saffron-infused water and some curry powder. The saffron adds a floral touch, and the curry powder brings depth to the eggs.
Pour the egg mix into the pan with the chicken filling. Stir gently to make soft curds. The egg layer will add a creamy texture that goes well with the almond preparation and the savory bastilla layers.
Assembly Techniques for Perfect Layers
Building the perfect Moroccan bastilla is all about layering. Start by putting the dish together in a large skillet or pie dish. Place each phyllo sheet carefully, brushing them with melted butter for a crispy crust.
Arrange the sheets in a circular, overlapping pattern. This creates a strong base for the filling.
Now, add the layers of flavor. Begin with the almond mixture, then the egg-onion mixture, and lastly, the chicken filling. Make sure to spread these layers evenly, so each one can be enjoyed.
As you stack the layers, fold the extra phyllo over the top. Brush them with butter to keep the flavors inside. This seals the dish beautifully.
Keep going with the phyllo layering. Tuck the edges under the dish for a neat look. Finish with a generous butter brush on the top layer. This will give you a golden, flaky crust.
With these steps, you’re on your way to making a Moroccan pastry that will impress everyone. It will take them on a journey to Marrakech’s lively markets.