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Nutrition Facts
Serving Size 1 (281g) Recipe makes 6 servings
Calories 652
Calories from Fat 369		(56%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 18.4g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 266mg		88%
Sodium 366mg		15%
Potassium 532mg		15%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 3.2g	12%
	Sugars 3.6g
Protein 39.6g		79%
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Chicken Bastilla

Recipe #83192 | 1¼ hours | 45 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Tracy K
Feb 6, 2004

A traditional Moroccan dish generally served as an appetizer or first course. Exotic, delicious blend of flavors. Source: Hilaire Walden, The Moroccan Collection

SERVES 6 (change servings and units)

Ingredients

1 small chicken
1 large onion, finely chopped
2 teaspoons grated fresh ginger
1/8 teaspoon saffron thread, crushed
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cinnamon
3 tablespoons chopped parsley
4 eggs
2 tablespoons unsalted butter
2/3 cup blanched almond, chopped
2 teaspoons sugar
1 (9 ounce) package phyllo dough, thawed
olive oil, for brushing phyllo
salt and pepper

For serving

Directions

1
Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
2
Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
3
Preheat oven to 400.
4
Transfer the chicken to a plate.
5
Boil the cooking juices until they are reduced to a thick, dryish sauce.
6
Set aside.
7
When chicken is cool enough to handle, remove the skin and take the meat off the bones.
8
Coarsely chop the meat.
9
Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
10
Set aside.
11
Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
12
Add the remaining cinnamon and sugar.
13
On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
14
Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
15
Cover with the egg mixture, and top with chicken and almonds.
16
Fold the sides of the pastry up and over the filling to completely enclose the filling.
17
If necessary, patch any gaps with more pastry, always brushing with oil.
18
Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
19
To serve, lightly dust confectioner's sugar andground cinnamon over the top.

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Featured Reviews for This Recipe

From: sock-monster

On Jul 22, 2004

I'd been encountering several fits of nostalgia for the sweet, comforting bastillas of Fes when I caved in and tried out this recipe. Since a good pigeon is hard to find, chicken makes a fair substitute, but you're better off using less of it (the flavor and texture are much better if you only use the dark meat). Even so, this is an easy way to pull of a rather delicate, delicious, and very filling dish that will delight everyone.

3 people found this review helpful

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From: huskiebear

On Dec 18, 2006

I made this for a party with a few modifications: I made the chicken (4 thighs only) and reduced the sauce the day before and kept it refrigerated overnight. Instead of one large phyllo package I made three rolls (burrito or eggroll style) using one 3-4 layered sheet of phyllo, and I only ended up using about 2/3 of the egg mixture. I brushed the tops with butter and sprinkled with cinnamon mixed with powdered sugar and some ground almonds before baking. It was a big hit with the other bastilla fan at the party , but I think I would have prefered more cinnamon and possibly a bit higher chicken/egg ratio.

1 person found this review helpful

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