Recipe of the Day

Bastilla - Chicken Pie

posted on: Dec 8, 2014

Bastilla is an exquisite dish made from crispy paper-thin pastry stuffed with chicken or pigeon and almonds. It is considered the most sophisticated and elaborate Moroccan dish. A pillar of that country’s cuisine, this magnificent flaky pie reminds one of the foods found in the Arabian Nights. Serves 10 to 12.

• 2 medium sized onions, finely chopped
• 3/4 cup butter
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1/2 teaspoon ground coriander seeds
• pinch of saffron
• 1 1/2 pounds boned cooked chicken, cut into very small pieces
• 1 cup chicken stock
• 1/2 cup finely chopped parsley
• 4 eggs, beaten
• 1 cup blanched almonds, roasted until very light brown then ground
• 3 tablespoons sugar
• 12 sheets filo dough
• 1/2 teaspoon cinnamon

In a saucepan, place the onions, 4 tablespoon of the butter and ginger then sauté over medium heat until onions begin to brown. Add salt, turmeric, pepper, coriander, saffron, chicken pieces and chicken stock, then cook over medium/low heat for 10 minutes. Add parsley, then cook for further 5 minutes, adding more water if saucepan contents become too thick. Stir in eggs then stir-fry until eggs are cooked. Remove from the heat and set aside.

Make a filling by mixing half the almonds, 2 tablespoons of the sugar, and the chicken mixture, then set aside.

Melt remainder of butter then set aside.

Place 5 sheets of the filo dough with sides folded in, on the bottom of a greased 9 X 13 inch pan, brushing each sheet with butter. Spread chicken filling evenly over dough in pan then cover with 5 sheets of filo dough with sides folded in, brushing each with butter. Spread the remaining almonds evenly over top and cover with 2 sheets sheet of dough, brushing heavily each sheet with butter and tucking in the edges.

Spread remaining butter over top, then bake in a 350° F preheated oven for 50 minutes or until top begins to turn golden brown. Remove from oven then sprinkle with remaining 1 tablespoon of sugar and the cinnamon. Serve while warm.