Bastila (Moroccan Chicken Pie)

Savory and sweet all at once, an elegant layered chicken bastila is a centerpiece at most Moroccan special occasions. This simplified skillet version features a savory stewed chicken filling topped with eggs and crunchy almonds, all topped with a crisp pastry dough. It’s easy enough for a weeknight, but worthy of a celebration.

Bastila (Moroccan Chicken Pie)
Porciones 4
Dificultad Medio

Ingredientes

Instrucciones

  1. 1

    Adjust oven rack to upper-middle position and preheat the oven to 350°F (175℃). Spread the sliced almonds evenly in a single layer on a rimmed baking sheet and toast in the oven, stirring halfway through, until golden, 10 to 15 minutes. Remove from the oven and set aside.

  2. 2

    In a 12-inch high-sided stainless-steel or cast-iron skillet, heat 1/4 cup oil over medium-low heat until shimmering. Add the onions, and cook, covered, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes.

  3. 3

    Add the cilantro, honey, garlic, turmeric, ginger, saffron, if using, cinnamon, salt, and pepper, and cook, uncovered, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and stir to combine with the onions and spices until well coated.

  4. 4

    Add the stock and simmer, stirring occasionally, until the chicken is cooked through and tender, and the stock turns into a thick and glossy sauce that coats the chicken, 15 to 20 minutes. Season to taste with salt and honey, if needed.

  5. 5

    Meanwhile in a small skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the eggs and a pinch of salt and cook, stirring gently with a wooden spoon, until the scrambled eggs are just set but still wet on top,1 to 3 minutes.

  6. 6

    Scatter the scrambled eggs evenly on top of the chicken and onion mixture in the skillet, then sprinkle the toasted almonds evenly over top.

  7. 7

    Working with 1 phyllo sheet at a time, lay a phyllo sheet flat on your work surface and brush with melted butter. Loosely scrunch up the buttered phyllo and place, buttered side up, on top of the filling. Repeat with the remaining phyllo sheets until the pie is fully covered with the crinkled phyllo pastry.

  8. 8

    Bake until the filling is bubbly and hot and the pastry is golden on top, about 25 minutes. Just before serving,use a fine-mesh sieve and lightly dust with powdered sugar and cinnamon, if desired. Serve.

  9. 9

    12-inch high-sided stainless-steel or cast-iron skillet, small skillet

Tips del Chef

  • 4 cups shredded or cubed pre cooked chicken can be substituted for the raw chicken. If starting with cooked chicken, add the stock and simmer for 10 minutes before adding the chicken and cooking until coated and glossy, about 5 minutes, then continue with the recipe.
  • The almonds can be toasted and stored in an airtight container at room temperature for up to 2 weeks ahead.
  • The chicken filing can be prepared through step 4 and refrigerated in an airtight container for up to 3 days. Reheat the filling until warmed through in the 12-inch skillet before continuing with step 5.
  • The bastila is best enjoyed when freshly baked, but leftovers can be refrigerated in an airtight container for up to 3 days. Transfer to a baking dish or skillet and reheat in the oven to eat.