Bastilla (or pastilla) is the most sophisticated and festive dish in Moroccan gastronomy. Layers of warka dough (similar to filo) encase a chicken filling spiced with cinnamon, coriander and saffron, along with curdled eggs and sugar-roasted almonds. The sweet-salty contrast is its magic.
Moroccan
Chicken and almond bastilla
Moroccan Chicken Bastilla – festive warka dough pie with spiced chicken, eggs and almonds. The most elaborate dish of Moroccan cuisine.
- Morocco
- Main course
- High protein
- Low sugar
- medium-high
- gluten
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 26 g
- Sodium 480 mg
Story behind the dish
Preparation
Bastilla (pastilla) of chicken and almonds is a Moroccan preparation with high difficulty. Reserve about 90 minutes in total (40 for mise en place and preparation, 50 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 sheets of warka or filo dough.
- Have ready: 600 g of cooked and shredded chicken.
- Have ready: 4 beaten eggs.
- Have ready: 100 g toasted blanched almonds.
- Have ready: 1 teaspoon extra cinnamon to decorate.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix the chicken with the caramelized onion
Mix the chicken with the caramelized onion, saffron, ras el hanout and herbs. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add beaten eggs; cook in a pan until set
Add beaten eggs; Cook in a pan until set. Mix with the chicken. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Coarsely crush the almonds; mix with cinnamon and 1 tablespoon…
Coarsely crush the almonds; mix with cinnamon and 1 tablespoon of sugar. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grease a mold with butter; place 4 sheets of warka brushing…
Grease a mold with butter; Place 4 sheets of warka, brushing each one. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Layers: half of the chicken
Layers: half of the chicken, almonds, rest of the chicken. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with the remaining 4 sheets; fold the edges
Cover with the remaining 4 sheets; fold the edges. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake for 35-40 min at 180°C until golden brown.
Bake for 35-40 min at 180°C until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Decorate with powdered sugar and cinnamon in a geometric design
Decorate with powdered sugar and cinnamon in a geometric design. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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