Chicken Bastilla
Chicken Bastilla is a traditional Moroccan pie that combines savory spiced chicken with sweet elements like almonds and cinnamon, all wrapped in flaky pastry.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, combine the chicken pieces, chopped onion, minced garlic, ground cinnamon, ground ginger, saffron threads, chicken broth, salt, and pepper.
- 2
Bring to a boil, then reduce heat and let it simmer until the chicken is fully cooked, about 30 minutes.
- 3
Once cooked, remove the chicken and let it cool. Strain the broth and reserve about 1 cup for later use.
- 4
In a skillet, toast the slivered almonds over medium heat until golden brown, then set aside.
- 5
Once cooled, shred the chicken into small pieces and mix it with the toasted almonds, sugar, chopped cilantro, and parsley.
- 6
In a large baking dish, layer 4 sheets of phyllo pastry, brushing melted butter between each layer.
- 7
Spread the chicken mixture evenly on top of the phyllo layers.
- 8
Cover the filling with the remaining phyllo sheets, again brushing with butter between each layer.
- 9
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown on top.
- 10
Let it cool slightly before serving, and enjoy your Chicken Bastilla.
Cook notes
Tips
Use high-quality chicken for better flavor.
Make sure to let the Chicken Bastilla cool slightly before slicing to maintain its shape.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store covered in the refrigerator to maintain moisture.
- Reheat in the oven at a low temperature to keep the pastry crispy.
Substitutions
- Use turkey instead of chicken for a different flavor.
- Cilantro can be replaced with more parsley for a milder taste.
What to Serve With
- Mint tea, a traditional Moroccan drink.
- Couscous with vegetables for a hearty meal.
Common Mistakes
- Not properly heating the chicken broth before cooking, which can lead to tough chicken.
- Skipping the step of cooling the filling before wrapping, risking a soggy pastry.
Recipe FAQ
Can I make Chicken Bastilla in advance?
Yes, you can prepare the Chicken Bastilla up to a day ahead. Just store it in the refrigerator before baking.
What can I substitute for chicken?
You can use shredded turkey or even a mixture of vegetables for a vegetarian option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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