Chicken Bastilla
This is the North African version of a chicken pot pie and it’s way better in my opinion. Chicken Bastilla is a sweet and savory dish consisting of shredded chicken, eggs, cinnamon, and powdered sugar. I know that combination sounds strange but trust me when I tell you it is to die for. It’s all wrapped up in crispy filo dough and fills your home with a warm comforting aroma.
Serves: 6
Time: 2 hours
Ingredients
6 Bone In Chicken Thigh
1 Yellow Onion
6 Eggs
1 Pack Fillo Dough
0.5 cup Slivered Almonds
1 tbsp Avocado Oil
0.25 cup Powdered Sugar
1 tbsp Cinnamon Powder
3 tbsp Olive Oil
0.5 cup Water
2 cups Chopped Parsley
Ras el Hanout Spices:
1 tsp Salt
1 tsp cumin
1 tsp ground ginger
0.5 tsp turmeric
1 tsp cinnamon
1 tsp black pepper
1 tsp coriander
0.5 tsp cayenne
0.5 tsp allspice
0.5 tsp nutmeg
0.5tsp ground cloves
Instructions
Season the chicken with olive oil and the Ras el Hanout spice mix (or buy it pre mixed). Sear the chicken until browned on two sides then remove and keep to the side.
Add 1 sliced yellow onion and cook in the same pan as the chicken to pick up all that flavor. Add the chopped parsley and mix well. Finally add the chicken back in, drop the heat to low, and cook for about 30 minutes.
Remove the chicken and continue simmering covered until all the liquid reduces to a thick sauce. Then add 6 eggs and mix continuously. Then add powdered sugar and cinnamon and continue mixing until the eggs are fully cooked through. Then remove and keep to the side.
Flash fry the slivered almonds in avocado oil then drain from the oil and keep to the side.
Now assemble the bastilla by layering about 6 sheets of fillo dough brushed with oil on the bottom of a baking dish. Add the shredded chicken, egg mix, and toasted almonds. Fold the fillo dough over and use a couple extra sheets to completely cover the dish. I decided to make a fun design on top but that’s not necessary. Again all layers of fillo should be brushed with oil.
Place the bastilla in a 350F oven for 30 minutes. Remove from the oven and let it cool slighlty. Garnish with more powdered sugar and ground cinnamon and enjoy.
