Chicken Bastilla
A showstopping North African savory-sweet pie with spiced chicken, eggs, and almonds wrapped in shatteringly crisp warqa (or phyllo) pastry and dusted with cinnamon and powdered sugar. Plan ahead: allow 30 minutes for the chicken filling to cool completely before assembling.
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Ingredients
- 6 bone-in skin-on chicken thighs
- 2 medium yellow onion, finely diced
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp saffron threads, crumbled
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 cups chicken stock
- 6 large eggs, beaten
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 cup blanched almonds, toasted, roughly chopped
- 3 tbsp powdered sugar
- 1 tsp ground cinnamon (for dusting)
- 16 phyllo dough sheets, thawed (warqa substitute), thawed
- 8 tbsp unsalted butter, melted
Instructions
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1
Heat 1/4 cup olive oil in a large heavy pot over medium-high heat. Season 6 bone-in skin-on chicken thighs with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, then brown on all sides, about 4 minutes per side. Transfer to a plate.
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2
In the same pot, reduce heat to medium and cook 2 medium finely diced yellow onion until softened, about 6 minutes. Add 4 minced garlic cloves, 1 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/4 tsp crumbled saffron threads; cook 1 minute until fragrant.
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3
Return chicken to the pot, pour in 2 cups chicken stock, and bring to a simmer. Cover and cook 30 minutes until the chicken reaches an internal temperature of 165°F (74°C). Transfer chicken to a cutting board; reserve the braising liquid.
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4
Boil the reserved braising liquid over medium-high heat until reduced to about 1/2 cup, about 10 minutes. Reduce heat to low, pour in 6 beaten large eggs, and stir gently until softly scrambled. Remove from heat and stir in 1/2 cup chopped fresh cilantro and 1/2 cup chopped fresh flat-leaf parsley. Let cool.
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5
Shred the cooled chicken, discarding skin and bones. Mix the shredded chicken into the egg mixture. Let the filling cool completely.
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6
Preheat oven to 375°F (190°C). Brush a 10-inch round baking dish or springform pan with unsalted butter.
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7
Lay one sheet of 16 phyllo dough sheets, thawed (warqa substitute) in the pan, letting edges hang over the sides. Brush with 8 tbsp melted unsalted butter. Repeat, rotating each sheet slightly and brushing with butter, using about half the phyllo.
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8
Spread the chicken-egg filling evenly over the phyllo base. Scatter 1 cup toasted, roughly chopped blanched almonds over the filling. Fold the overhanging phyllo sheets over the filling. Layer the remaining phyllo sheets on top, each brushed with butter, tucking the edges underneath.
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9
Brush the top generously with remaining butter. Bake 25-30 minutes until deep golden brown and crisp.
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10
Remove from oven and let rest 5 minutes. Dust the top with 3 tbsp powdered sugar and 1 tsp ground cinnamon (for dusting) through a fine sieve. Serve warm.
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