Moroccan pastilla, also known as bastilla or b'stilla, is a delicious savory and sweet pie traditionally made with layers of flaky pastry, spiced meat (usually chicken or pigeon), almonds, eggs, and a blend of aromatic spices. Here's a simplified recipe to make chicken pastilla:
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/2 cup blanched almonds
- 6 eggs, beaten
- 8 sheets of phyllo pastry
- 1/2 cup melted butter
- Powdered sugar for dusting
- Ground cinnamon for dusting
Instructions:
1. In a large skillet, heat some olive oil over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
2. In the same skillet, add a bit more oil if needed and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
3. Add the ground ginger, cinnamon, turmeric, coriander, salt, and pepper to the skillet. Stir well to combine.
4. Return the cooked chicken to the skillet. Stir in the chopped cilantro and parsley. Cook for a few minutes until the flavors meld together. Remove from heat and let it cool slightly.
5. Preheat your oven to 375°F (190°C). Grease a round baking dish or pie dish.
6. In a separate skillet, toast the blanched almonds until lightly golden. Remove from heat and roughly chop them.
7. In a bowl, beat the eggs and then stir in the chopped almonds. Pour this mixture over the chicken filling and stir to combine.
8. Take one sheet of phyllo pastry and brush it lightly with melted butter. Place it in the baking dish, allowing the edges to hang over the sides. Repeat with another 3 sheets, arranging them in a star shape with overlapping edges.
9. Spoon the chicken filling onto the phyllo pastry in the dish.
10.Fold the overhanging edges of the pastry over the filling.
11. Layer the remaining 4 sheets of phyllo pastry on top of the filling, brushing each sheet with melted butter.
12. Tuck the edges of the pastry into the dish to seal the pastilla.
13. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
14. Once baked, remove from the oven and let it cool slightly.
15. Dust the top of the pastilla with powdered sugar and ground cinnamon before serving.
