Traditional Moroccan Chicken Bastilla with Almonds and Powdered Sugar

Introduction

Are you seeking an extraordinary culinary adventure? Look no further than the tantalizing Traditional Moroccan Chicken Bastilla! This exquisite dish, a symphony of flavors and textures, is sure to captivate your taste buds and transport you to the bustling souks of Morocco. So, gather your ingredients, fire up the stove, and let's embark on a journey that will leave your palate longing for more.

Ingredients (10-12 servings):

Filling:

• 1 whole chicken (approximately 4 pounds)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon saffron threads
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/4 cup honey
• Salt and pepper to taste

Pastry:

• 1 pound filo dough (approximately 30 sheets)
• 1 cup unsalted butter, melted

To Garnish:

• Powdered sugar
• Cinnamon sticks

Steps:

Preparing the Filling:

1. In a large pot, cover the chicken with water and bring to a boil. Reduce heat and simmer for 45 minutes, or until the chicken is cooked through.
2. Remove the chicken from the pot and allow it to cool slightly. Shred the chicken into bite-sized pieces and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Stir in the ginger, turmeric, cinnamon, saffron, cilantro, and parsley. Cook for 2 minutes, or until fragrant.
5. Add the shredded chicken to the skillet and stir to combine. Season with salt and pepper to taste.
6. Pour in the honey and cook for 5 minutes, or until the chicken is caramelized.
7. Stir in the almonds and walnuts and cook for 2 minutes, or until toasted. Remove from heat and allow the filling to cool.

Assembling the Bastilla:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with butter.
3. Place a sheet of filo dough in the baking dish and brush with melted butter.
4. Repeat with 5 more sheets of filo dough.
5. Spread half of the chicken filling evenly over the filo dough.
6. Repeat layers of filo dough and chicken filling.
7. Fold the remaining filo dough over the filling and brush with melted butter.
8. Bake for 50-60 minutes, or until the pastry is golden brown and crispy.

Garnishing and Serving:

1. Remove the bastilla from the oven and let it cool slightly.
2. Sprinkle generously with powdered sugar.
3. Garnish with cinnamon sticks for an extra touch of elegance.
4. Cut into squares and serve warm.

Tips:

• For a richer flavor, use free-range or organic chicken.
• If you don't have saffron threads, you can substitute 1/4 teaspoon of ground saffron.
• To make the bastilla ahead of time, bake it according to the instructions and let it cool completely. Store it in the refrigerator for up to 3 days. When ready to serve, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
• Serve the bastilla with a side of harira soup or a mixed green salad for a complete Moroccan feast.

FAQs:

1. What is bastilla?
Bastilla is a traditional Moroccan dish that is made with layers of filo dough and a filling that typically includes chicken, onions, spices, and nuts.

2. What type of filo dough should I use?
For the best results, use thin filo dough. You can find it in the freezer section of most grocery stores.

3. Can I use other types of meat in the filling?
Yes, you can use other types of meat, such as lamb or beef, in the filling. However, chicken is the traditional meat used in bastilla.

4. What is the best way to serve bastilla?
Bastilla is traditionally served warm with a sprinkling of powdered sugar and cinnamon sticks. It can be served as a main course or as an appetizer.