Traditional Moroccan Chicken Bastilla with Almonds and Cinnamon

Introduction:

Embark on a culinary adventure to the heart of Morocco with our delectable Traditional Moroccan Chicken Bastilla with Almonds and Cinnamon. This iconic dish is a symphony of flavors and textures that will tantalize your taste buds, taking you on a journey to the vibrant streets of Marrakech.

Ingredients:

• 1 whole chicken, cooked and shredded
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, dissolved in 2 tbsp hot water
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup slivered almonds
• Salt and pepper to taste
• For the pastry:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into small cubes
  • 1/2 cup ice water

Steps:

1. Prepare the filling: In a large skillet, heat some olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the ginger, turmeric, cumin, cinnamon, and sauté for 2 minutes, stirring constantly to release their aromas. Stir in the saffron, cilantro, parsley, almonds, and shredded chicken. Season with salt and pepper to taste. Continue cooking for 10 minutes, or until the filling is heated through.
2. Make the pastry: In a large bowl, whisk together the flour and salt. Add the butter and use your fingertips to work it into the flour until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Assemble the bastilla: Preheat oven to 375°F (190°C). Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough into a large circle. Transfer the dough to a 10-inch springform pan and trim the edges. Pour the chicken filling into the dough-lined pan. Roll out the remaining dough into a circle and place it over the filling. Trim the edges and fold them inward to seal.
4. Bake: Bake the bastilla for about 45-50 minutes, or until golden brown on top. Let it cool slightly before cutting into wedges and serving.

Tips:

• For a more intense flavor, marinate the chicken in a mixture of spices and herbs overnight before cooking.
• You can use store-bought phyllo dough instead of making your own pastry.
• If you don't have a springform pan, you can use a regular baking dish and just trim the excess dough around the edges.
• Serve the bastilla with a side of fresh mint tea for a complete Moroccan experience.

FAQ:

Q: Can I use other types of meat in this recipe?
A: Yes, you can use ground beef, lamb, or turkey instead of chicken.

Q: How can I make a vegetarian version of this dish?
A: Replace the chicken with a mixture of cooked lentils, chickpeas, and beans.

Q: How long does the bastilla keep?
A: The bastilla can be stored in the refrigerator for up to 3 days. To reheat, bake it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.