Description
Bastila, a classic Moroccan chicken pie, combines tender spiced chicken, caramelized onions, and fragrant herbs wrapped in crisp phyllo pastry. This dish features a delightful balance of savory and sweet flavors with toasted almonds, honey, and warm spices, finished with a dusting of cinnamon and confectioner’s sugar for a unique and aromatic experience.
Ingredients
Units
Scale
Nuts
- 1 cup (100g) sliced almonds
Oil and Butter
- 5 tablespoons (75ml) extra-virgin olive oil, divided
- 4 tablespoons (56g) unsalted butter, melted
Vegetables and Herbs
- 3 medium yellow onions (24 ounces; 680g), thinly sliced
- 1 cup (20g) loosely packed fresh cilantro leaves and tender stems, finely chopped
- 3 medium garlic cloves, minced or pressed
Spices and Flavorings
- 3 tablespoons (45ml) honey, plus more to taste
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- Small pinch saffron (optional)
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons Diamond Crystal kosher salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper
Protein and Liquids
- 2 pounds (910g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120g) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth
- 6 eggs, beaten with a fork
Pastry
- 4 large sheets phyllo pastry (9 by 14 inches), thawed if frozen
Finishing
- Confectioner’s sugar and cinnamon for dusting
Instructions
- Toast Almonds: Preheat the oven to 350°F (175℃) and place a rack in the upper-middle position. Spread the sliced almonds evenly on a rimmed baking sheet and toast in the oven for 10 to 15 minutes, stirring halfway through, until golden. Remove and set aside.
- Sauté Onions: In a 12-inch high-sided stainless steel or cast-iron skillet, heat 1/4 cup of olive oil over medium-low heat until shimmering. Add the thinly sliced onions, cover, and cook stirring occasionally for 7 to 10 minutes until the onions are soft and translucent.
- Add Herbs and Spices: Stir in the chopped cilantro, honey, minced garlic, turmeric, ginger, optional saffron, ground cinnamon, salt, and black pepper. Cook uncovered, stirring occasionally for about 2 minutes until fragrant.
- Cook Chicken: Add the cut chicken thighs and stir well to coat them with the onion and spice mixture. Pour in the chicken stock, then simmer uncovered, stirring occasionally, for 15 to 20 minutes until the chicken is cooked through, tender, and the sauce thickens to a glossy consistency coating the chicken. Adjust seasoning with salt and honey as needed.
- Assemble Pie: Preheat oven to 350°F if not still hot. Brush a baking dish with melted butter. Layer phyllo sheets, brushing each with melted butter before adding the next. Spread the chicken mixture evenly over the phyllo, then sprinkle toasted almonds on top.
- Egg Layer: Beat the eggs forked, then pour evenly over the pie filling to help bind as it bakes.
- Bake Bastila: Place the assembled pie in the oven and bake until the phyllo is golden and crisp, and the eggs have set, approximately 20 to 30 minutes.
- Finish and Serve: Remove from the oven, let cool slightly. Dust the top with confectioner’s sugar and a sprinkle of cinnamon before slicing and serving.
Notes
- Using boneless, skinless chicken thighs helps keep the meat tender and flavorful.
- If saffron is unavailable, it can be omitted without significantly affecting the dish.
- Phyllo must be thawed properly to prevent cracking when layering.
- Honey adds sweetness balancing the warm spices; adjust honey quantity to taste.
- Ensure to brush each phyllo layer with butter to achieve a crispy, golden texture.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 420
- Sugar: 8g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
