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Moroccan Chicken Bastilla

Often the star recipe at our Spice Essentials Cooking Class, this is a very special dish, often made for celebrations and weddings in Morocco. It is flavoured with the heavenly spice blend, Ras El Hanout and dusted with cinnamon and rose petals to serve. We love the sense of occasion with this recipe and making it for loved ones.

Prep Time: 15 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 45 mins
Yield: 4 Serves 1x
Category: Chicken & Pork
Cuisine: Middle Eastern
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Ingredients

  • 1 tbsp butter
  • 2 medium brown onions, finely chopped
  • 1 tsp freshly grated ginger
  • 8 chicken thighs (skinless & boneless)
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh parsley leaves
  • 1 1/2 tbsp Herbie‚Äôs Ras el Hanout
  • 4 large free range eggs, lightly beaten
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 30g (1/3 cup) toasted flaked almonds
  • 8 sheets filo (or brik) pastry
  • 120ml (1/2 cup) melted butter
  • 1 tsp Herbie’s Ground Cinnamon
  • 2 tsp Herbie’s Dried Rose Petals, crumbled

Instructions

  1. Melt butter in a large heavy-based pan and sweat onions for 5 minutes, until translucent. Add ginger for 1 more minute before stirring in Ras el Hanout. Add chicken pieces and stir to coat then pour in just enough water to cover chicken (approx 500ml); reduce heat to low and cover with lid. Simmer for 25-30 minutes until chicken is tender.
  2. Remove chicken from sauce and allow to cool. Turn heat to high and reduce sauce with lid off until it is thickened (a good coating around onions but not watery at all). Turn heat to low and add eggs to the onion mixture and scramble, stirring constantly until cooked. Set aside.
  3. Roughly chop chicken and add lemon juice, salt and pepper.
  4. Preheat oven to 200 C and set a spring form cake tin on a baking tray.
  5. Brush two sheets of filo with melted butter and overlap to make a base in the cake tin. Repeat with two more pieces of filo brushed with butter.
  6. Place egg mixture in the base of the pastry, then add prepared chicken on top of this and add a sprinkling of remaining coriander and parsley and a thin layer of flaked almonds. Fold leaves of pastry on top then use another sheet of filo to make a lid, gently tucking it in the sides of tin. Ensure the top is brushed with melted butter. (note: this can be chilled for 4-6 hours at this point)
  7. Bake in preheated oven for 20 minutes until lovely and golden. Remove from oven and using a small sieve, dust the tops with cinnamon and scatter rose petals on top to serve.

Notes

It’s also nice to make individual bastillas, simply quarter the ingredients and wrap in filo in the same manner as the large one.

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