Moroccan Chicken Bastilla
Crispy phyllo pastry layered with spiced shredded chicken, almonds, and eggs in sweet and savory harmony. A showstopping Moroccan pastry that combines warm spices with delicate textures.
- Total time
- 45 min
- Servings
- 4
- Calories
- 562
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 whole yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, freshly grated
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup chicken broth
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped
- 3 whole large eggs
- ¾ cup slivered almonds, toasted
- 8 sheets phyllo dough sheets
- ½ cup olive oil for brushing
- 1 tbsp powdered sugar for dusting
- ½ tsp ground cinnamon for dusting
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened.
- 2
Add garlic and ginger, cook 1 minute until fragrant.
- 3
Stir in cumin, cinnamon, coriander, turmeric, salt, and pepper. Cook 1 minute.
- 4
Add chicken breasts and broth. Bring to simmer, cover, and cook 15 minutes until chicken is cooked through.
- 5
Remove chicken to cutting board and shred with two forks. Return shredded chicken to skillet and simmer uncovered 3-4 minutes until liquid reduces. Stir in cilantro and cool 5 minutes.
- 6
Scramble 3 eggs in a bowl. Pour into a nonstick skillet over medium-low heat and cook gently, stirring frequently, until soft curds form (2-3 minutes). Set aside.
- 7
Fold scrambled eggs and toasted almonds into the cooled chicken mixture.
- 8
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 9
Lay 1 phyllo sheet on a work surface and brush lightly with olive oil. Add a second sheet and brush again. Spread half the filling onto the bottom third of the phyllo.
- 10
Fold the bottom edge of phyllo over the filling, then fold in the sides, and roll tightly into a cigar shape. Place seam-side down on baking sheet. Repeat with remaining phyllo and filling.
- 11
Brush tops and sides of both pastries with remaining olive oil. Bake 20-25 minutes until golden brown and crispy.
- 12
Dust with powdered sugar and cinnamon. Serve warm.
Tools you’ll need
- 12-inch skillet
- cutting board
- fork
- nonstick skillet
- baking sheet
- parchment paper
- pastry brush
- microplane grater
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