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Sliced Chicken Pastilla showing savory filling and crispy phyllo dough layers topped with sesame seeds

Moroccan Chicken Bastilla

This exquisite Moroccan Chicken Bastilla features tender, aromatic chicken simmered with spices, herbs, and caramelized onions, layered with a fluffy egg scramble, crispy fried almonds, and delicate phyllo pastry. It's then baked to golden perfection and dusted with cinnamon and powdered sugar, offering a perfect blend of sweet and savory.
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Moroccan, North African
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 1.5 kg boneless, skinless chicken thighs or breasts cut into large pieces
  • 3 tbsp olive oil
  • 2 large yellow onions finely chopped
  • 6 cloves garlic minced
  • 1 cup fresh cilantro chopped
  • 1/2 cup fresh parsley chopped
  • 1 tsp ground ginger
  • 1 tsp turmeric powder
  • 1/2 tsp saffron threads crumbled and steeped in 1/4 cup hot water
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 cinnamon stick
  • 1/2 cup chicken broth
  • 1 tbsp honey or 1 tsp sugar
  • to taste Salt
For the Egg Layer
  • 8 large eggs
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh parsley chopped
  • to taste Salt and pepper
  • 1 tbsp olive oil
For the Almond Topping
  • 1.5 cups blanched almonds
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter melted, for frying almonds, or oil for deep frying
For Assembly
  • 16-20 sheets phyllo pastry or 8-10 sheets warqa pastry, thawed
  • 1 cup unsalted butter melted, for brushing phyllo
For Garnish
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon

Equipment

  • Large Pot or Dutch Oven
  • Large Skillet
  • Large mixing bowls
  • Food Processor (optional)
  • Round baking dish (10-12 inch / 25-30 cm diameter)
  • Pastry Brush

Method
 

Prepare the Chicken Filling
  1. Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onions and cook until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add chicken pieces, chopped cilantro, chopped parsley, ground ginger, turmeric powder, saffron (with its water), black pepper, cayenne pepper (if using), and the cinnamon stick. Season generously with salt. Stir well to coat the chicken.
  3. Pour in chicken broth and honey. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is very tender and easily shredded.
  4. Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken using two forks or your hands. Discard the cinnamon stick.
  5. Return the pot with the remaining sauce to medium-high heat, uncovered. Simmer until the sauce thickens significantly and most of the liquid has evaporated, leaving a rich, flavorful, almost jam-like onion mixture. This may take 15-20 minutes.
  6. Stir the shredded chicken back into the thickened sauce, mix well, and set aside to cool completely.
Prepare the Egg Layer
  1. In a medium bowl, whisk the 8 large eggs with 2 tbsp chopped cilantro, 2 tbsp chopped parsley, salt, and pepper to taste.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Pour in the egg mixture. Scramble the eggs until just set but still moist. Break them into small pieces. Set aside to cool.
Prepare the Almond Topping
  1. If almonds are not blanched, blanch them by soaking in hot water for 5 minutes, then drain and peel the skins. Pat dry thoroughly.
  2. In a skillet, melt 2 tbsp butter over medium heat. Add the blanched almonds and fry, stirring constantly, until golden brown and fragrant (about 5-7 minutes). Alternatively, deep fry in oil until golden. Drain the fried almonds on paper towels and let cool completely.
  3. Once cooled, process the fried almonds in a food processor with 1/4 cup granulated sugar and 1 tsp ground cinnamon until coarsely ground (like coarse sand, not a paste). Set aside.
Assemble the Bastilla
  1. Preheat your oven to 375°F (190°C).
  2. Melt 1 cup unsalted butter. Generously grease a 10-12 inch (25-30 cm) round baking dish with some of the melted butter.
  3. Lay out one sheet of phyllo pastry on a clean surface. Brush generously with melted butter. Repeat with another 3-4 sheets, overlapping them slightly in a star pattern around the edges of the baking dish, allowing them to overhang significantly (about halfway down the sides of the dish). This forms the base of the bastilla.
  4. Place 2-3 more phyllo sheets in the center of the dish, buttering each one, to reinforce the bottom and prevent sogginess.
  5. Spread the cooled chicken mixture evenly over the phyllo base.
  6. Next, spread the scrambled egg layer evenly over the chicken.
  7. Finally, sprinkle the spiced almond mixture evenly over the egg layer.
  8. Carefully fold the overhanging phyllo sheets inwards over the filling, brushing each fold with melted butter as you go, to fully enclose the filling.
  9. Place 2-3 final sheets of phyllo on top, buttering each generously. Tuck the edges neatly under the bastilla to create a smooth, round top. Brush the entire top generously with any remaining melted butter.
Bake and Serve the Bastilla
  1. Bake for 35-45 minutes, or until the bastilla is deep golden brown and crispy. If the top starts to brown too quickly, you can lightly tent it with aluminum foil.
  2. Remove from the oven and let it rest for 5-10 minutes before carefully inverting it onto a large serving platter (place the platter over the baking dish, then flip).
  3. Dust generously with powdered sugar and then sprinkle with ground cinnamon in a decorative pattern.
  4. Serve warm, cut into wedges, and enjoy this Moroccan delicacy!

Notes

Warqa vs. Phyllo: Traditionally, bastilla uses warqa pastry, which is thinner and more pliable than phyllo. If you can find warqa, it's an excellent substitute, requiring fewer layers for assembly. Make Ahead: The chicken filling, egg layer, and almond topping can be prepared a day in advance and stored separately in airtight containers in the refrigerator. Assemble just before baking. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or air fryer to restore crispness, avoiding the microwave as it will make the phyllo soggy.