20-Min Crispy Chicken Bastilla
Phyllo-wrapped chicken with warm spices, honey, and a dusting of powdered sugar — the sweet-savory magic of Morocco in a weeknight pan. Crispy, fragrant, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 468
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 sheets phyllo dough sheets
- ½ medium onion, finely diced
- 2 tbsp honey
- 1 tsp garam masala or ras el hanout spice blend
- 1 tbsp powdered sugar
Instructions
- 1
Heat 2 tbsp oil in a medium skillet over medium-high. Add diced onion, cook until soft, ~3 minutes.
- 2
Stir in shredded chicken, honey, and spice blend. Cook until fragrant and warmed through, ~2 minutes.
- 3
Lay one phyllo sheet flat. Brush lightly with oil. Layer a second sheet on top, brush again.
- 4
Spread half the chicken mixture down the center. Fold sides in, then roll tightly like a burrito.
- 5
Repeat with remaining phyllo sheets and chicken. Pan-fry both rolls seam-side down until golden, ~2 min per side.
- 6
Transfer to a plate. Dust generously with powdered sugar and serve hot.
Tools you’ll need
- medium skillet (10-inch)
- wooden spoon or spatula
- cutting board
- knife
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