Traditional Moroccan Chicken Bastilla with Layers of Phyllo

Traditional Moroccan Chicken Bastilla with Layers of Phyllo

This intricate dish, a symphony of flavors and textures, is a cornerstone of Moroccan cuisine. Bastilla, a savory masterpiece, tantalizes the palate with its layers of tender chicken, aromatic spices, and crispy phyllo pastry. Prepare to embark on a culinary journey as we guide you through the steps of creating this delectable dish.

Ingredients

• For the Filling:
  • 1 large onion, finely chopped
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons olive oil
• For the Pastry:
  • 1 package (1 pound) phyllo dough, thawed
  • 1/2 cup melted butter
• For the Garnish:
  • Powdered sugar
  • Cinnamon

Steps

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened. Add the shredded chicken, coriander, parsley, ginger, cumin, turmeric, saffron, pepper, and salt. Cook for 5-7 minutes, or until the flavors have blended. Taste and adjust seasonings as needed.
2. Assemble the Bastilla: Preheat oven to 350°F (175°C). Butter a 9-inch springform pan. Unroll the phyllo dough and separate the sheets. Brush each sheet lightly with melted butter and place a single layer in the prepared pan, allowing the edges to overhang.
3. Fill the Bastilla: Spread half of the chicken filling over the phyllo layer. Top with another layer of phyllo and brush with butter. Repeat the layering process until you have used all the filling and dough.
4. Bake the Bastilla: Fold the overhanging phyllo dough over the filling. Brush the top with melted butter and sprinkle with powdered sugar. Bake for 45-50 minutes, or until golden brown.
5. Garnish and Serve: Remove the bastilla from the oven and let it cool for 10-15 minutes. Garnish with cinnamon and serve warm.

Tips

• For a richer flavor, use dark meat chicken instead of white meat.
• If you don't have saffron, you can substitute 1/2 teaspoon of turmeric.
• To make ahead, assemble the bastilla and refrigerate overnight. Bake before serving.
• Bastilla can be cut into wedges and served as an appetizer or main course.

FAQs

Q: What is the best way to cook the chicken for bastilla?
A: For the most tender chicken, poach it in simmering water for 15-20 minutes, or until cooked through.

Q: Can I use frozen phyllo dough?
A: Yes, you can use frozen phyllo dough. Just make sure to thaw it completely before using it.

Q: How do I store bastilla?
A: Bastilla can be stored in the refrigerator for up to 3 days. Reheat before serving.