👨‍🍳 Instructions

1. 1

   In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the grated ginger, turmeric, cumin, 1.5 tsp cinnamon, and crumbled saffron with its soaking liquid. Stir for 1 minute until fragrant.

   ⏱️ 10 minutes
2. 2

   Add the chicken pieces to the pot. Pour in the chicken broth or water. Bring to a simmer, then reduce heat to low, cover, and cook gently for 45-60 minutes, or until the chicken is very tender. Skim off any excess fat from the surface as it cooks.

   ⏱️ 60 minutes
3. 3

   Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat using two forks, discarding bones and skin. Strain the cooking liquid into a bowl, reserving it. You should have about 1 cup of flavorful sauce.

   ⏱️ 15 minutes
4. 4

   Return the shredded chicken to the pot. Add the chopped cilantro and parsley. Stir well to combine. Cook over medium heat for 5 minutes, allowing the flavors to meld. If the mixture seems too dry, add a few tablespoons of the reserved cooking liquid.

   ⏱️ 5 minutes
5. 5

   In a separate bowl, whisk the 6 eggs until well combined. Gradually whisk in about 1/2 cup of the reserved chicken cooking liquid. Pour this mixture into the pot with the chicken. Cook over medium-low heat, stirring constantly, as if making scrambled eggs, until the eggs are just set and have created a thick, creamy sauce binding the chicken. Do not overcook; you want a moist filling.

   ⏱️ 10 minutes
6. 6

   While the chicken mixture cools slightly, prepare the almonds. In a dry skillet over medium heat, toast the blanched almonds until lightly golden and fragrant, about 3-5 minutes. Remove from heat and let cool. Once cooled, roughly chop the almonds. In a small bowl, combine the chopped almonds with 1.5 tsp cinnamon and 2 tbsp powdered sugar. Mix well.

   ⏱️ 10 minutes
7. 7

   Preheat your oven to 180°C (350°F). Lightly grease a 23-25 cm (9-10 inch) round baking dish or pie plate.

   ⏱️ 5 minutes
8. 8

   Assemble the bastila. Lay one sheet of warqa pastry (or filo) flat. Brush it generously with melted butter. Place it in the prepared baking dish, pressing it gently to fit the bottom and sides, allowing some overhang. Repeat this process with 5 more sheets of pastry, overlapping them slightly and brushing each with butter, creating a base with multiple layers. Ensure the pastry covers the bottom and comes up the sides of the dish.

   ⏱️ 15 minutes
9. 9

   Spread the chicken and egg mixture evenly over the layered pastry base. Sprinkle the prepared almond and cinnamon-sugar mixture evenly over the chicken filling.

   ⏱️ 5 minutes
10. 10

    Fold the overhanging pastry edges inwards to enclose the filling. Layer the remaining 6 sheets of warqa pastry (or filo) on top, brushing each sheet generously with melted butter and tucking the edges under the base layers to create a sealed pie. Ensure the top is smooth and well-buttered.

    ⏱️ 10 minutes
11. 11

    Bake in the preheated oven for 30-40 minutes, or until the pastry is deeply golden brown and crisp. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

    ⏱️ 40 minutes
12. 12

    Remove the bastila from the oven and let it rest for at least 10-15 minutes before serving. This allows the filling to set and makes it easier to slice. Just before serving, generously dust the top with powdered sugar and a sprinkle of cinnamon.

    ⏱️ 15 minutes