Traditional Moroccan Chicken Pastilla (Bastila) recipe

Here’s a traditional Moroccan Chicken Pastilla (Bastila) recipe with Fezfoods, with the ingredients and step-by-step preparation:

Ingredients

 (Serves 6–8)

For the filling:

• 1 whole chicken (about 1.5–2 kg), cut into pieces
• 2 large onions, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon turmeric (or ½ teaspoon saffron threads, crushed)
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 small bunch of fresh parsley and coriander, chopped
• 1 cup water or chicken broth
• 6–8 large eggs
• 150 g (about 1 ½ cups) blanched almonds
• 3 tablespoons sugar
• Vegetable oil for frying almonds

For assembly:

• 12–15 sheets of warqa (Moroccan pastry leaves) or phyllo dough
• 100 g (about ½ cup) melted butter
• Powdered sugar and cinnamon for garnish

Preparation

1. 

Cook the chicken

1. In a large pot, heat olive oil.
2. Add onions, chicken pieces, ginger, turmeric, cinnamon, black pepper, and salt.
3. Stir for 5 minutes, then add parsley, coriander, and water/broth.
4. Cover and simmer over medium heat until chicken is fully cooked and tender (about 40–45 minutes).

2. 

Prepare the egg mixture

1. Remove the chicken from the pot and let it cool.
2. Continue simmering the onion sauce until it thickens.
3. Beat the eggs in a bowl, then slowly stir them into the sauce over low heat until they set, forming a scrambled-egg-like mixture. Set aside.

3. 

Prepare the almonds

1. Fry the almonds in vegetable oil until golden.
2. Drain and let cool, then grind them coarsely with sugar.

4. 

Shred the chicken

1. Remove the skin and bones, and shred the chicken meat into small pieces.

5. 

Assemble the pastilla

1. Preheat oven to 180°C (350°F).
2. Grease a round baking pan with melted butter.
3. Layer 4–5 sheets of warqa (or phyllo), brushing each with melted butter, and let them overhang the sides.
4. Spread the shredded chicken in the first layer.
5. Add a layer of the egg-onion mixture.
6. Add the almond-sugar mixture as the final filling layer.
7. Fold the overhanging pastry over the filling, then cover with 2–3 more sheets, sealing edges with butter.
8. Brush the top with melted butter.

6. 

Bake & garnish

1. Bake for 20–25 minutes until golden and crisp.
2. Dust generously with powdered sugar and cinnamon before serving.