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Marokkanische Hühnchen-Bastilla auf einer Servierplatte, mit Puderzucker und Zimt bestäubt, daneben ein elegantes schlankes Weißweinglas mit Viognier Lakeview Wine Co. aus der Niagara Peninsula VQA, Ontario, Kanada, leicht beschlagen.

Moroccan Chicken Bastilla with Almonds & Cinnamon

A crispy puff pastry pie filled with tender saffron chicken, toasted almonds, and a hint of cinnamon and powdered sugar—Morocco’s grand festive dish paired with wine from South Africa. Labor-intensive, but worth every moment.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Festive meal, International cuisine
Cuisine Moroccan
Servings 2 people
Calories 720 kcal

Equipment

  • 1 Große Pfanne oder weiter Topf mit Deckel
  • 1 Springform (ca. 22 cm) oder ofenfeste Pfanne
  • 1 Backofen
  • 1 Schneidebrett und Messer
  • 1 Rührschüsseln
  • 1 Pinsel zum Bestreichen
  • 1 Küchenreibe
  • 1 Sieb für Puderzucker

Ingredients
  

FOR THE CHICKEN FILLING:

  • 2 Chicken breast fillets or 4 chicken thighs about 600 g
  • 1 large onion fein gewürfelt
  • 3 garlic cloves finely chopped
  • 1 teaspoon of fresh ginger grated
  • 1 teaspoon of ras el hanout
  • ½ teaspoon of turmeric
  • ½ teaspoon of saffron threads dissolved in 2 tablespoons of warm water
  • 1 teaspoon of cinnamon
  • ½ teaspoon of white pepper
  • 2 Tablespoon of olive oil
  • 200 ml Chicken broth
  • 3 Eggs whisked
  • 1 a small bunch of fresh parsley and cilantro finely chopped
  • Salt

FOR THE ALMOND FILLING:

  • 100 g Sliced almonds or coarsely chopped almonds
  • 1 tablespoon of butter
  • 1 tablespoon of powdered sugar
  • ½ teaspoon of cinnamon

FOR THE DOUGH:

  • 8 –10 sheets of phyllo dough or warqa dough
  • 80 g Butter melted

TO FINISH:

  • Powdered sugar for dusting
  • Cinnamon for dusting

Instructions
 

PREPARATION:

  • Soak the saffron threads in 2 tablespoons of warm water.
  • Cut the chicken into large pieces or leave it whole—it will be shredded later.
  • Toast the almonds in a dry skillet until golden brown, then mix them with butter, powdered sugar, and cinnamon, and set aside.
  • Preheat the oven to 190 °C (top and bottom heat).

COOKING STEPS:

  • Heat the olive oil in a large pot and sauté the onions over medium heat for 8 minutes until golden brown.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Stir in all the spices—ras el hanout, turmeric, saffron (soaked in water), cinnamon, and white pepper—and sauté for 1 minute.
  • Place the chicken in the pot, pour in the chicken broth, cover, and simmer over low heat for 40–45 minutes, until tender.
  • Remove the chicken, let it cool, and shred it finely using two forks.
  • Reduce the stock in the pot over medium heat, then stir in the beaten eggs and let them set while stirring—this creates a savory egg sauce.
  • Combine the shredded chicken, herbs, and egg mixture, then season to taste.
  • Brush a springform pan with melted butter.
  • Place the phyllo dough sheets in the pan so they overlap, brushing each sheet with butter and letting the edges hang over the sides.
  • Spread the almond mixture over the dough as the first layer.
  • Spread the chicken filling over the top.
  • Fold the overhanging edges of the dough over the filling, place additional buttered sheets of phyllo dough on top as a lid, and tuck them in.
  • Brush the surface generously with butter.
  • Bake in a preheated oven for 25–30 minutes, until the bastilla is golden brown and crispy.

SERVE:

  • Remove the bastilla from the oven and let it rest for 5 minutes.
  • Turn it out onto a serving platter or serve it directly in the pan.
  • Generously dust with powdered sugar and use cinnamon to draw a decorative pattern—this isn’t just an optional extra, but part of the tradition.
  • Serve immediately—bastilla tastes best when hot.

SIDE DISHES:

  • Moroccan mint tea
  • Fresh Orange Salad with Cinnamon and Mint
  • Harissa as a dip for the adventurous

Nutrition

Calories: 720kcalCarbohydrates: 46gProtein: 52gFat: 36g
Keyword Bastilla Recipe, Chicken Bastilla, Moroccan cuisine, Moroccan festive dish, Niagara Peninsula, Puff Pastry Pie, Viognier Bastilla, Wine from Canada
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