Name: Chicken Bastilla (Pastilla) | Moroccan Sweet and Savory Pastry Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 2 1/2 lb bone-in chicken thighs; 2 tbsp olive oil; 2 each large yellow onions, thinly sliced; 4 each garlic cloves, minced; 1 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup cilantro, chopped; 1/4 cup flat-leaf parsley, chopped; 1 cup water; 1 1/2 cup toasted almonds; 2 tbsp powdered sugar; 1 tsp ground cinnamon; 10 each warqa or phyllo sheets; 6 tbsp unsalted butter, melted; 3 each large eggs, lightly beaten; 2 tbsp powdered sugar; 1/2 tsp ground cinnamon

— The Method

How it comes together.

Step 01
In a wide pot, heat olive oil over medium heat and cook onion until soft. Add garlic, ginger, turmeric, cinnamon, salt, and pepper, then stir for 1 minute.
Step 02
Add chicken, cilantro, parsley, and water. Cover and simmer for about 45 minutes until the chicken is fully tender.
Step 03
Lift out the chicken, cool slightly, and shred the meat finely. Return the pot to medium heat and reduce the remaining onion sauce until thick and jammy.
Step 04
Stir the beaten eggs into the reduced sauce and cook gently, stirring constantly, until softly set and no longer watery. Fold back in the shredded chicken.
Step 05
Pulse toasted almonds with powdered sugar and cinnamon until coarse, like a textured praline. Keep some small pieces for bite; do not over-process into powder.
Step 06
Brush a round baking pan with butter. Layer warqa or phyllo sheets with overhang, brushing each layer with butter. Spread the chicken mixture, then the almond layer.
Step 07
Fold the overhanging pastry over the filling, then top with additional buttered sheets to seal. Tuck edges neatly and brush the top with more melted butter.
Step 08
Bake at 375 F until deeply golden and crisp, about 30 to 35 minutes. Rest 10 minutes, dust with powdered sugar and cinnamon, then slice and serve warm.