Entree: Morocco – Moroccan Jewish Cuisine – بسطيلة ➤ Bastila (Savory-sweet Moroccan pie of spiced shredded chicken wrapped in thin pastry with toasted almonds and cinnamon-sugar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr

Additional 10 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless skin-on chicken thighs (about 6–8 thighs)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped (about 8 oz (225 g))
- 3 cloves garlic, minced (about 1 oz (30 g))
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) ground cinnamon, plus more for dusting
- 1/4 tsp (1 g) ground turmeric
- A pinch of ground saffron threads, soaked in 2 tbsp (30 ml) warm water (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) low-sodium chicken stock
- 3 large eggs
- 1/2 cup (100 g) granulated sugar for the almond filling
- 1 cup (120 g) blanched almonds, toasted and coarsely chopped
- 1/4 cup (60 ml) orange blossom water (or 2 tbsp (30 ml) orange juice)
- 8–10 sheets phyllo pastry, defrosted if frozen, or 1 package warqa (approx. 8–10 sheets)
- 6 tbsp (90 g) unsalted butter, melted (for brushing phyllo)
- 2 tbsp (30 g) powdered sugar for dusting

Show original ingredient measurements

- 2 lb (900 g) boneless skin-on chicken thighs (about 6–8 thighs)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 oz / 30 g)
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) ground cinnamon, plus more for dusting
- 1/4 tsp (1 g) ground turmeric
- A pinch of ground saffron threads, soaked in 2 tbsp (30 ml) warm water (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) low-sodium chicken stock
- 3 large eggs
- 1/2 cup (100 g) granulated sugar for the almond filling
- 1 cup (120 g) blanched almonds, toasted and coarsely chopped
- 1/4 cup (60 ml) orange blossom water (or 2 tbsp (30 ml) orange juice)
- 8–10 sheets phyllo pastry, defrosted if frozen, or 1 package warqa (approx. 8–10 sheets)
- 6 tbsp (90 g) unsalted butter, melted (for brushing phyllo)
- 2 tbsp (30 g) powdered sugar for dusting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Poach the chicken: in a saucepan combine chicken thighs, 2 tbsp (30 ml) olive oil, half the chopped onion, 1 clove garlic, 1/2 tsp (2.5 ml) ground ginger, 1/2 tsp (2.5 ml) cinnamon, saffron with its soaking water (if using), and chicken stock. Cover and simmer 20–25 minutes until cooked through. Remove chicken, reserve poaching liquid, and shred the meat when cool enough to handle.
2. Make the almond filling: in a skillet, melt 1 tbsp (15 g) butter over medium heat, add the remaining onion and garlic and sauté until soft. Stir in the chopped toasted almonds, 1/2 cup (100 g) sugar, 1/2 tsp (2.5 ml) cinnamon, and orange blossom water; toss briefly, then remove from heat and set aside.
3. Reduce some poaching liquid: return the reserved poaching liquid to the pan and simmer until reduced to about 1/2 cup (120 ml). Beat the eggs in a bowl and slowly temper them with the warm reduced liquid, then return the mixture to the pan and stir over low heat until slightly thickened to create a moist binding custard for the shredded chicken. Mix the shredded chicken into this egg-onion mixture; adjust seasoning with salt and pepper.
4. Preheat the oven to 375°F (190°C). Brush a 9–10 inch (23–25 cm) round baking pan with melted butter. Layer 4–5 phyllo sheets in the pan, brushing each sheet lightly with melted butter and allowing edges to hang over the pan.
5. Spread half of the chicken-egg mixture over the phyllo, then spoon the almond mixture in the center as a layer, and finish with the remaining chicken mixture. Fold over the overhanging phyllo to cover, then top with 2–3 more butter-brushed phyllo sheets, sealing edges and tucking them neatly.
6. Brush the top with remaining melted butter and bake for 25–35 minutes until golden and crisp. Remove from oven and let rest 10 minutes.
7. Turn the bastilla onto a serving platter if desired. Dust generously with powdered sugar and a sprinkle of ground cinnamon. Serve warm or at room temperature in wedges.

1. Poach the chicken: in a saucepan combine chicken thighs, 2 tbsp (30 ml) olive oil, half the chopped onion, 1 clove garlic, 1/2 tsp ground ginger, 1/2 tsp cinnamon, saffron with its soaking water (if using), and chicken stock. Cover and simmer 20–25 minutes until cooked through. Remove chicken, reserve poaching liquid, and shred the meat when cool enough to handle.
2. Make the almond filling: in a skillet, melt 1 tbsp (15 g) butter over medium heat, add the remaining onion and garlic and sauté until soft. Stir in the chopped toasted almonds, 1/2 cup (100 g) sugar, 1/2 tsp cinnamon, and orange blossom water; toss briefly, then remove from heat and set aside.
3. Reduce some poaching liquid: return the reserved poaching liquid to the pan and simmer until reduced to about 1/2 cup (120 ml). Beat the eggs in a bowl and slowly temper them with the warm reduced liquid, then return the mixture to the pan and stir over low heat until slightly thickened to create a moist binding custard for the shredded chicken. Mix the shredded chicken into this egg-onion mixture; adjust seasoning with salt and pepper.
4. Preheat the oven to 375°F (190°C). Brush a 9–10 inch (23–25 cm) round baking pan with melted butter. Layer 4–5 phyllo sheets in the pan, brushing each sheet lightly with melted butter and allowing edges to hang over the pan.
5. Spread half of the chicken-egg mixture over the phyllo, then spoon the almond mixture in the center as a layer, and finish with the remaining chicken mixture. Fold over the overhanging phyllo to cover, then top with 2–3 more butter-brushed phyllo sheets, sealing edges and tucking them neatly.
6. Brush the top with remaining melted butter and bake for 25–35 minutes until golden and crisp. Remove from oven and let rest 10 minutes.
7. Turn the bastilla onto a serving platter if desired. Dust generously with powdered sugar and a sprinkle of ground cinnamon. Serve warm or at room temperature in wedges.