Step-by-Step Guide to Making Moroccan Bastilla (Chicken Pie)

Introduction

Embark on a culinary adventure with this comprehensive guide to preparing the delectable Moroccan bastilla, a masterpiece of flaky pastry enveloping a savory chicken filling. As a traditional dish cherished throughout Morocco, bastilla tantalizes taste buds with its intricate flavors and elegant presentation. Whether you're a seasoned cook or a novice seeking culinary inspiration, this step-by-step guide will guide you effortlessly through the process of crafting this culinary gem.

Ingredients

For the Pastry:

• 1 pound phyllo dough sheets
• 1/2 cup unsalted butter, melted
• 1 tablespoon olive oil

For the Chicken Filling:

• 1 whole chicken, cooked and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 cup chicken broth
• Salt and pepper to taste

For the Egg Filling:

• 6 eggs
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Garnish:

• 1/2 cup powdered sugar
• 1/4 cup ground cinnamon

Steps

Prepare the Pastry:

1. Preheat oven to 350°F (175°C).
2. Brush a 9-inch round baking dish with olive oil.
3. Line the dish with 6 sheets of phyllo dough, overlapping the edges. Brush each sheet with melted butter.

Cook the Chicken Filling:

1. In a large skillet, heat some olive oil over medium heat.
2. Add the onion and sauté until translucent.
3. Add the garlic, cinnamon, cumin, ginger, and saffron mixture. Cook for 1 minute, or until fragrant.
4. Stir in the chicken, parsley, cilantro, and chicken broth. Season with salt and pepper to taste.
5. Simmer for 15 minutes, or until the chicken is cooked through and the liquid has reduced.

Prepare the Egg Filling:

1. In a large bowl, whisk together the eggs, heavy cream, parsley, salt, and pepper.

Assemble the Bastilla:

1. Spread the chicken filling into the prepared pastry-lined dish.
2. Carefully pour the egg filling over the chicken filling.
3. Top with the remaining 6 sheets of phyllo dough, brushing each sheet with melted butter.
4. Tuck the edges of the pastry inward to seal the bastilla.

Bake and Garnish:

1. Bake the bastilla for 45 minutes, or until the pastry is golden brown and the filling is set.
2. Remove from the oven and let cool slightly.
3. Dust the bastilla with a mixture of powdered sugar and cinnamon.

Tips

• For a richer flavor, use free-range chicken.
• If you don't have time to cook a whole chicken, you can use rotisserie chicken instead.
• Feel free to adjust the amount of spices used to suit your taste preferences.
• If you don't have a 9-inch round baking dish, you can use an 8×8-inch square dish instead.
• Serve the bastilla warm with a side of lemon wedges or harissa for added flavor.

FAQs

What is bastilla?

Bastilla is a traditional Moroccan dish made with flaky pastry filled with a savory chicken, egg, and almond filling.

Is bastilla hard to make?

While bastilla may appear elaborate, it is surprisingly easy to make with our step-by-step guide.

Can I make bastilla ahead of time?

Yes, you can prepare the bastilla ahead of time and bake it when you're ready to serve. Simply assemble the bastilla and refrigerate it for up to 24 hours before baking.

How do I store bastilla?

Store leftover bastilla in the refrigerator for up to 3 days. Reheat it in a preheated oven before serving.