I made this for the first time when I decided our dinner party rotation needed something that would actually make people stop talking mid-sentence, and it worked exactly as well as I hoped. It also scratched an itch I did not know I had, since I already have a soft spot for savory pies wrapped in pastry, whatever country they come from.
Bastilla, also spelled pastilla, traces back to Fez, Morocco, with roots that likely arrived by way of Andalusian refugees who left Spain centuries ago. The traditional version uses pigeon, but chicken has become the standard even in Morocco for home cooks, layered inside paper-thin warqa pastry with a silky spiced egg mixture and toasted almonds, then dusted with cinnamon and powdered sugar on top. That sweet-savory contrast, cinnamon and sugar on what is fundamentally a chicken pie, is the whole point, and it takes people by surprise every single time.
If you already enjoy my empada de carne or empadão de atum (recipes on the site), think of this as their more theatrical cousin from across the Mediterranean.
Chicken Bastilla Recipe
Prep time: 40 minutes · Cook time: 1 hour 10 minutes · Total: 2 hours · Servings: 6 servings · Calories: ~480 per serving
Ingredients
- For the filling:
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon saffron threads, crumbled
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon, plus more for topping
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- 1 1/2 cups chicken broth
- 4 large eggs, beaten
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- For the almond layer:
- 1 1/2 cups slivered almonds, toasted
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- For assembly:
- 1 package phyllo dough, thawed (about 8 to 10 sheets needed)
- 8 tablespoons unsalted butter, melted
- Powdered sugar and ground cinnamon, for dusting
Instructions
- In a large pot or Dutch oven, heat the olive oil and cook the onion until soft, about 5 minutes. Add the garlic, saffron, ginger, cinnamon, and turmeric, and cook 1 minute until fragrant.
- Add the chicken thighs and chicken broth, season with salt and pepper, bring to a simmer, cover, and cook until the chicken is very tender and reaches at least 165°F internally, about 30 to 35 minutes.
- Remove the chicken, let it cool slightly, then shred it finely. Return the shredded chicken to the flavorful broth left in the pot.
- Bring the broth back to a gentle simmer, then slowly stir in the beaten eggs, stirring constantly, until they scramble into soft, saucy curds that cling to the chicken, similar to how you would make egg drop soup. Remove from heat, stir in the cilantro and parsley, and let cool.
- Pulse the toasted almonds with the sugar and cinnamon in a food processor until coarsely ground. You want texture, not almond flour.
- Preheat the oven to 375°F and butter a 9-inch round baking dish or pie plate.
- Layer sheets of phyllo across the dish, brushing each with melted butter, letting the edges hang over the sides, until you have used about half the sheets, arranged in a sunburst pattern so the overhang covers the whole circle.
- Spread half the almond mixture over the phyllo base, then spoon in the chicken and egg filling, then top with the remaining almond mixture.
- Fold the overhanging phyllo up and over the filling. Layer the remaining phyllo sheets on top, buttering each, and tuck the edges underneath to seal in a neat round package.
- Brush the top with more butter and bake for 30 to 35 minutes until deep golden brown and crisp.
- Let rest for 10 minutes, then dust generously with powdered sugar and draw a crosshatch pattern of cinnamon lines over the top before slicing into wedges.
Recipe Notes
- Warqa dough is the traditional pastry, but it is nearly impossible to find outside Morocco. Phyllo is the standard substitute even among Moroccan home cooks abroad, and it works beautifully.
- Do not skip toasting the almonds. It is a small step that makes a big difference in the final flavor.
- This can be assembled a few hours ahead and refrigerated unbaked, then baked just before serving. It does not reheat well once baked and sliced, so bake it fresh if you can.
- Make sure the chicken reaches a safe internal temperature during the initial simmer, and reheat any leftovers to steaming hot before eating, since they contain both poultry and egg.
