Chicken Bastilla

Crispy pastry shells encase tender, spiced chicken perfumed with warm cinnamon, ginger, and turmeric in this show-stopping Moroccan classic. The sweet-savory filling of shredded chicken, caramelized onions, and fresh herbs creates an irresistible contrast with the golden, shattering phyllo exterior. Perfect for impressing guests or treating yourself to something special—this is the celebration dish that feels easier than it looks.

Ingredients

2 lbs bone-in chicken thighs

1 large onion, finely grated

4 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1 tsp ground ginger

1 tsp ground cinnamon, plus more for dusting

1/2 tsp ground turmeric

1/4 tsp saffron threads, crumbled

1 tsp ground cumin

1/2 tsp white pepper

1 cup chicken broth

6 large eggs, beaten

1 1/2 cups whole blanched almonds

3 tbsp granulated sugar

1/2 tsp orange blossom water

12 sheets phyllo dough, thawed

1/2 cup unsalted butter, melted

1/4 cup powdered sugar for dusting

1 tsp salt

Instructions

In a large Dutch oven, combine chicken thighs, grated onion, garlic, cilantro, parsley, ginger, 1/2 teaspoon cinnamon, turmeric, saffron, cumin, white pepper, salt, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 45 minutes until chicken is very tender.

Remove chicken from the pot and set aside to cool. Continue simmering the cooking liquid uncovered until reduced to about 1 cup, approximately 15 minutes. Shred the cooled chicken, discarding skin and bones.

Reduce heat to low and slowly pour beaten eggs into the reduced liquid, stirring constantly with a wooden spoon until eggs form soft, creamy curds, about 5-7 minutes. Remove from heat and fold in shredded chicken.

Toast almonds in a dry skillet over medium heat until golden, about 5 minutes. Let cool, then pulse in a food processor with granulated sugar and remaining 1/2 teaspoon cinnamon until coarsely ground. Stir in orange blossom water.

Preheat oven to 375°F. Brush a 12-inch round baking pan or oven-safe skillet generously with melted butter. Layer 6 sheets of phyllo in the pan, brushing each with butter and letting edges overhang the sides.

Spread half the almond mixture over the phyllo base. Top with the chicken and egg mixture, spreading evenly. Sprinkle remaining almond mixture on top.

Fold overhanging phyllo edges over the filling. Layer remaining 6 phyllo sheets on top, brushing each with butter and tucking edges under the pie to seal. Brush top generously with butter.

Bake for 35-40 minutes until deep golden brown and crispy. Let cool 5 minutes, then carefully invert onto a serving platter. Dust generously with powdered sugar and create a decorative crosshatch pattern with ground cinnamon. Serve warm.