Bastilla au PouletMoroccan Chicken Pie

Name: Bastilla au Poulet (Moroccan Chicken Pie)
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Morocco
Ingredients: 10 pcs Warka Pastry; 700 g Chicken Thigh; 300 g Onion (finely chopped); 15 g Garlic (crushed); 30 ml Extra Virgin Olive Oil; 40 g Unsalted Butter; 60 g Unsalted Butter (melted); 200 mg Saffron Threads; 4 g Ginger Powder; 3 g Turmeric Powder; 2 g Black Pepper; 10 g Salt; 20 g Fresh Parsley (finely chopped); 300 ml Water; 4 pcs Egg (beaten); 120 g Almonds (toasted); 40 g Powdered Sugar; 4 g Cinnamon Powder; 20 g Powdered Sugar; 2 g Cinnamon Powder

A Moroccan chicken bastilla layered with spiced chicken, egg-enriched sauce, sweetened almonds, and crisp warka pastry. Fillings and presentation vary by region and occasion.

Prep

55m

Cook

50m

Serves

Estimated

Nutrition

Per serving

1076kcal

Calories

63g

Protein

69g

Fat

54g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pastry

10pcs
Warka Pastry

Filling

700g
Chicken Thigh
300g
Onion (finely chopped)
15g
Garlic (crushed)
30ml
Extra Virgin Olive Oil
40g
Unsalted Butter

Pastry

60g
Unsalted Butter (melted)

Filling

200mg
Saffron Threads
4g
Ginger Powder
3g
Turmeric Powder
2g
Black Pepper
10g
Salt
20g
Fresh Parsley (finely chopped)
300ml
Water
4pcs
Egg (beaten)

Almond Layer

120g
Almonds (toasted)
40g
Powdered Sugar
4g
Cinnamon Powder

Topping

20g
Powdered Sugar
2g
Cinnamon Powder

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the extra virgin olive oil and unsalted butter in a wide pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
02
Add the chicken thigh, saffron threads, ginger powder, turmeric powder, black pepper, and salt. Turn the chicken in the aromatics.
03
Add the water, cover, and simmer until the chicken reaches 74°C (165°F). Lift it out, cool slightly, and shred it.
04
Reduce the cooking liquid. Stir in the eggs gradually and cook gently until set into soft curds. Return the chicken and stir in the fresh parsley.
05
Crush the almonds and mix them with the powdered sugar and cinnamon powder.
06
Heat the oven to 200°C (390°F). Brush a round baking dish with melted unsalted butter. Line it with several sheets of warka pastry, brushing each sheet lightly with the butter and letting the edges hang over the rim.
07
Spread in the chicken filling and cover with the almond mixture. Fold the overhanging pastry inward, cover with the remaining warka pastry, and brush the top with the unsalted butter.
08
Bake until the pie is deeply golden and crisp.
09
Rest briefly, then dust with the powdered sugar and cinnamon powder before serving.

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