Bastilla au Poulet

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture, reduce the onion mixture until almost dry before adding the eggs; excess moisture makes the pastry soggy.
• •Chicken thighs stay juicier than breast and are more traditional in richly spiced fillings.
• •If your filo sheets are very large, trim or fold them to fit the tin rather than bunching too much pastry in the center.
• •A small skillet or cake tin helps create the classic domed shape for 2 servings.

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