Bastilla (Chicken Pie)

Name: Bastilla (Chicken Pie)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500g chicken thighs, braised and shredded; 1 large onion, diced; 4 cloves garlic; 1 tsp ginger; 1 tsp cinnamon; 1/2 tsp turmeric; 1/2 tsp saffron; 4 eggs, beaten; 150g almonds, toasted and coarsely ground; 2 tbsp icing sugar; 8 sheets filo pastry; 80g butter, melted

Moroccan pigeon or chicken pie in layers of crispy warqa pastry with almonds, eggs and cinnamon. Brushing every single filo sheet with butter individually, not just the top, gives bastilla its shattering, flaky layers.

Total time

100 min

Prep

40 min

Cook

60 min

Difficulty

hard

Cuisine

Moroccan

Ingredients

500gchicken thighs, braised and shredded

1large onion, diced

4 clovesgarlic

1 tspginger

1 tspcinnamon

1/2 tspturmeric

1/2 tspsaffron

4eggs, beaten

150galmonds, toasted and coarsely ground

2 tbspicing sugar

8 sheetsfilo pastry

80gbutter, melted

Instructions

Braise chicken with onion, garlic and spices until falling apart. Shred.

In residual juices, scramble eggs until just cooked.

Mix almonds with icing sugar and cinnamon.

Layer 4 filo sheets in a buttered round tin, brushing each with butter.

Layer: chicken, scrambled eggs, almond mixture.

Fold over filo. Top with remaining 4 sheets, tucked in.

Brush with butter. Bake at 190°C for 25 minutes.

Dust with icing sugar and cinnamon in a pattern.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

793

Protein

56.6g

Fat

45.5g

Carbs

40.8g

Fiber

6.5g

Sodium

349mg

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