Bastilla bil Djaj
Moroccan Chicken Pie
A festive and complex Moroccan pie featuring layers of crispy phyllo dough encasing a fragrant, spiced chicken and almond filling, traditionally dusted with powdered sugar and cinnamon. This sweet and savory dish is a true showstopper.
🧂 Ingredients
- 1 kg Whole chicken(About 2.2 lbs. You can also use bone-in chicken pieces like thighs and drumsticks.)
- 2 large Onions(Finely chopped.)
- 3 tbsp Olive oil
- 1 tbsp Ginger(Freshly grated or ground.)
- 1 tsp Turmeric
- 2 tsp Cinnamon(Divided. 1 tsp for the chicken, 1 tsp for the almond mixture.)
- 0.5 tsp Saffron threads(Optional, but highly recommended for authentic flavor and color. Steep in 2 tbsp warm water.)
- 2 cups Chicken broth or water
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground.)
- 0.5 cup Fresh cilantro(Chopped.)
- 0.5 cup Fresh parsley(Chopped.)
- 6 large Eggs
- 200 g Blanched almonds(About 1.5 cups. You can blanch them yourself or buy them pre-blanched.)
- 0.5 cup Powdered sugar(For the almond mixture, plus extra for dusting.)
- 1 cup Melted butter(For brushing the phyllo dough.)
- 12 sheets Warqa or phyllo dough(Thawed according to package directions. Warqa is a traditional Moroccan pastry dough, but phyllo is a common substitute. Use a larger size if available (e.g., 14-inch).)
👨🍳 Instructions
- 1
Prepare the chicken filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes. Add the chicken, ginger, turmeric, 1 tsp cinnamon, salt, and pepper. Brown the chicken lightly on all sides.
⏱️ 15 minutes - 2
Add the steeped saffron (if using) with its water, chicken broth (or water), chopped cilantro, and parsley to the pot. Bring to a simmer, then cover and cook over low heat until the chicken is very tender and cooked through, about 45-60 minutes. The liquid should reduce to a thick sauce.
⏱️ 1 hour - 3
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the meat using two forks, discarding bones and skin. Return the shredded chicken to the pot with the reduced sauce and stir to combine. Set aside.
⏱️ 20 minutes - 4
Prepare the egg mixture: In a separate bowl, whisk the 6 eggs until well combined. Gradually stir the shredded chicken and sauce mixture into the whisked eggs until evenly incorporated. This mixture will cook and bind the filling.
⏱️ 5 minutes - 5
Prepare the almond topping: While the chicken is cooking or cooling, toast the blanched almonds in a dry skillet over medium heat until lightly golden and fragrant, about 5-7 minutes. Let them cool completely. Once cooled, pulse them in a food processor with 0.5 cup powdered sugar and 1 tsp cinnamon until coarsely ground. Be careful not to over-process into a paste.
⏱️ 15 minutes - 6
Assemble the bastilla: Preheat your oven to 180°C (350°F). Lightly grease a 9-inch pie dish or a shallow round baking dish. Take one sheet of phyllo dough, brush it generously with melted butter, and lay it in the dish, letting the excess hang over the sides. Repeat with 5 more sheets, overlapping them slightly and brushing each with butter, creating a base layer that lines the dish and overhangs.
⏱️ 15 minutes - 7
Pour the chicken and egg mixture evenly into the phyllo-lined dish. Sprinkle the ground almond mixture evenly over the chicken filling.
⏱️ 5 minutes - 8
Fold the overhanging phyllo dough edges inwards over the filling. Brush the folded edges with melted butter. Layer the remaining 6 sheets of phyllo dough on top, brushing each sheet generously with melted butter before placing it. Ensure the top layer is smooth and well-buttered. Tuck in any excess edges neatly.
⏱️ 15 minutes - 9
Bake the bastilla in the preheated oven for 45-55 minutes, or until the phyllo is deeply golden brown and crisp. If the top starts to brown too quickly, you can loosely tent it with foil.
⏱️ 50 minutes - 10
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the filling to set and makes slicing easier. Just before serving, dust generously with powdered sugar and a sprinkle of cinnamon in a decorative pattern.
⏱️ 15 minutes
💡 Pro Tips
- ✓Ensure your phyllo dough is thawed correctly and work with it quickly, keeping unused sheets covered with a damp cloth to prevent drying.
- ✓Don't over-process the almonds; a coarse texture provides a delightful crunch.
- ✓The sweet and savory balance is key. Adjust cinnamon and sugar to your preference.
- ✓This dish is best served warm, shortly after dusting.
- ✓For a more traditional look, use a round, shallow baking dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Traditional Bastilla uses pigeon meat instead of chicken.
- A seafood version can be made using shrimp, fish, and calamari, seasoned with herbs and spices.
- Add raisins or dried apricots to the chicken filling for extra sweetness and texture.