Bastilla au Poulet

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200C. Soak the saffron threads in the hot water for 5 minutes. Finely slice the onions, chop the parsley, and lightly beat the eggs so everything is ready before you start; bastilla comes together quickly once the filling is reduced.

   1/4 tsp saffron threads15 ml hot water250 g onions, finely sliced20 g flat-leaf parsley, finely chopped3 medium eggs, lightly beaten
2. 2

   Heat the olive oil and butter in a wide frying pan over medium heat. Add the chicken thighs and sear for 2-3 minutes per side until lightly colored, not fully cooked. Add the onions, salt, black pepper, cinnamon, ginger, turmeric, and the saffron water. Cover and cook for 12 minutes, stirring once or twice, until the chicken is cooked through and the onions are very soft.

   15 ml olive oil30 g unsalted butter300 g boneless chicken thighs250 g onions, finely sliced5 g fine salt1/2 tsp black pepper1 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground turmeric1/4 tsp saffron threads15 ml hot water
3. 3

   Transfer the chicken to a board and let it cool just enough to handle. Simmer the onion mixture uncovered for 4-6 minutes until most of the liquid has evaporated; it should look jammy, not wet. Stir in the parsley, then slowly add the beaten eggs over low heat, stirring constantly, until they set into a soft, creamy curd that binds the onions. Remove from the heat.

   300 g boneless chicken thighs20 g flat-leaf parsley, finely chopped3 medium eggs, lightly beaten
4. 4

   Shred or finely chop the chicken and fold it back into the onion-egg mixture. Taste and adjust seasoning if needed. Spread the filling on a tray or plate for a few minutes so it cools faster; a cooler filling helps keep the filo crisp.

   300 g boneless chicken thighs
5. 5

   While the filling cools, toast the blanched almonds in a dry pan over medium heat for 3-4 minutes, stirring often, until lightly golden and fragrant. Cool briefly, then pulse or finely chop them to a coarse crumb. Mix with the icing sugar, cinnamon, and orange blossom water; the texture should be sandy, not a paste.

   100 g blanched almonds20 g icing sugar1 tsp ground cinnamon5 ml orange blossom water
6. 6

   Brush a small ovenproof skillet or round baking tin, about 18-20 cm wide, with some melted butter. Lay in 4 filo sheets one at a time, brushing each lightly with butter and rotating them so the excess hangs over all sides and the base is well covered. Keep the remaining filo covered with a towel while you work so it does not dry out.

   6 sheets (about 120 g) filo pastry40 g unsalted butter, melted
7. 7

   Spread half of the chicken filling in the center, then scatter over all of the almond mixture, leaving a small border. Cover with the remaining chicken filling, pressing lightly into an even dome. Fold the overhanging filo up and over the filling, brushing with butter as needed to help it adhere.

   300 g boneless chicken thighs100 g blanched almonds20 g icing sugar1 tsp ground cinnamon5 ml orange blossom water6 sheets (about 120 g) filo pastry40 g unsalted butter, melted
8. 8

   Top with the remaining 2 filo sheets, tucking them neatly around the bastilla to fully enclose it, and brush the top generously with the rest of the melted butter. Bake for 20-22 minutes until deep golden brown and crisp; if needed, turn once for even coloring.

   6 sheets (about 120 g) filo pastry40 g unsalted butter, melted
9. 9

   Rest the bastilla for 5 minutes so the layers settle and it slices cleanly. Dust the top with the icing sugar and ground cinnamon just before serving. Serve hot or warm, ideally cut into wedges with a sharp serrated knife to protect the crisp pastry.

   10 g icing sugar1/2 tsp ground cinnamon

Origin & History

Bastilla is one of Morocco's most celebrated festive pies, traditionally associated with Andalusi culinary influence and the refined cooking of cities such as Fes. It is known for its signature contrast of savory spiced filling, crisp pastry, and sweet cinnamon-sugar finish. Chicken versions are now common, while older ceremonial forms often used pigeon.