2 Reviews of Chicken Bastilla

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.

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.