Moroccan Chicken Bastilla

Moroccan Chicken Bastilla is a delightful pastry that combines tender spiced chicken with a sweet and savory filling, all encased in flaky layers of dough. This unique dish brings together the aromatic flavors of Morocco in a beautifully presented pizza-like form.

Ingredients

• Chicken thighs - 300 grams, boneless and skinless
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cinnamon - 1 teaspoon
• Ground cumin - 1 teaspoon
• Ground ginger - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Eggs - 2, beaten
• Almonds - 50 grams, chopped and toasted
• Dried apricots - 50 grams, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Phyllo pastry - 6 sheets
• Powdered sugar - for dusting
• Cinnamon - for dusting

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Add the chicken thighs to the skillet, then sprinkle in the ground cinnamon, cumin, ginger, turmeric, salt, and black pepper. Cook for about 15 minutes, stirring occasionally, until the chicken is browned.
4. Add a splash of water, cover, and simmer on low heat for about 20 minutes, or until the chicken is cooked through. Once done, shred the chicken with two forks and let it cool slightly.
5. In a bowl, combine the shredded chicken, beaten eggs, toasted almonds, dried apricots, and chopped parsley. Mix well to combine.
6. Preheat the oven to 180°C (350°F).
7. Lay one sheet of phyllo pastry on a clean surface and brush with olive oil. Layer another sheet on top, brushing with oil again. Repeat with a total of 3 sheets.
8. Spoon the chicken mixture onto the center of the layered phyllo, then fold the edges of the pastry over the filling to create a square parcel.
9. Place the bastilla seam-side down on a baking tray. Brush the top with more olive oil.
10. Repeat the process with the remaining phyllo sheets and chicken mixture to create a second bastilla.
11. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
12. Once done, remove from the oven and let cool slightly. Dust with powdered sugar and cinnamon before serving.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from the chicken and eggs, supporting muscle health.
• Contains healthy fats from olive oil and almonds, beneficial for heart health.

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