Chicken Bastilla (Moroccan Pie)

🧡 Story

This Chicken Bastilla is a Moroccan culinary masterpiece — combining delicate, spiced chicken with toasted almonds, eggs, and a hint of cinnamon, all encased in crispy warka or phyllo dough. Served classically at festivals, it’s savory and subtly sweet, a perfect centerpiece dish.

• Ingredients :
• 🐓 For the Filling:
• 500g chicken (thighs or breasts), cooked and shredded
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp turmeric
• Salt & black pepper to taste
• 2 tbsp chopped parsley
• 3 eggs, lightly beaten
• 100g toasted almonds, chopped
• 2 tbsp sugar
• 🥧 For the Pastry:
• 8–10 sheets of warka, phyllo, or filo pastry
• 3–4 tbsp melted butter (for brushing)
• Powdered sugar & cinnamon (for topping)

• 👩‍🍳 Step-by-Step Instructions
• Heat olive oil in a pan, sauté onions and garlic until soft. Add shredded chicken and spices. Mix well and cook for a few minutes.
• Stir in beaten eggs until slightly set, then add toasted almonds and sugar. Remove from heat and let cool slightly.
• Preheat oven to 180°C (350°F).
• Lay 1–2 sheets of pastry in a greased round baking dish, brushing each layer with melted butter.
• Place chicken filling in the center and fold edges over to enclose the filling, creating a round pie. Top with 1–2 sheets of pastry and brush with butter.
• Bake for 25–30 minutes until golden brown and crispy.
• Sprinkle with powdered sugar and cinnamon before serving.

🍋Tips / Notes

💡 For extra flavor, add a pinch of saffron to the chicken or some orange blossom water to the filling. Serve warm with Moroccan mint tea for a true experience.