Moroccan cuisine

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Moroccan Chicken Pie (Bastila / Pastilla)

Name: Moroccan Chicken Pie (Bastila / Pastilla)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: Filling; 2 ea. Leeks; 4 ea. Thyme; 5 ea. Bay leaves; 1/4 ea. Red onion; 2 ea. Celery, chopped; 3 lb. Chicken thighs; 1 qt. Chicken stock; 1/4 tsp. Salt; 1/8 tsp. Pepper; 1 tbsp. Oil; 1 ea. Onions, small diced; 1 tbsp. Garlic, minced; 1/4 tsp. Chilli flakes; 2 tsp. Ras el hanout; 1 tsp. Cinnamon; 1/2 tsp. Cumin; 1/2 cup Sherry; 2 bu. Parsley , chopped; 1/2 cup Roasted almonds; 2 large Eggs; 1 cup Chicken stock; Honey sauce; 1/3 cup Honey; 2 tbl Sage, fresh; 1/4 tsp. Chili flakes; Filo doe; 1 pack Filo doe; 1/2 cup Brown butter; Salad

Chef Rigo Salas

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Moroccan Chicken Pie (Bastila / Pastilla)

5 stars rating if you like it!

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Do not wait for that special occasion to make this pie. The chicken Bastila (also known as Pastilla, or Bisteeya, etc) is famous in Morocco. The combination of the sweet and savory will be a surprise! However, I can assure you that they marry together perfectly. The crisp, flaky pastry and the honey sage blend all come together with the omelet mix of tender chicken and toasted almonds. Making the dish complete, and the whole arrangement of this renowned recipe an ageless classic and a winner every time.

Recipe

PRE TIME: 45 min

COOKING TIME: 35 min

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

Filling
2 ea. Leeks
4 ea. Thyme
5 ea. Bay leaves
1/4 ea. Red onion
2 ea. Celery, chopped
3 lb. Chicken thighs
1 qt. Chicken stock
1/4 tsp. Salt
1/8 tsp. Pepper
1 tbsp. Oil
1 ea. Onions, small diced
1 tbsp. Garlic, minced
1/4 tsp. Chilli flakes
2 tsp. Ras el hanout
1 tsp. Cinnamon
1/2 tsp. Cumin
1/2 cup Sherry
2 bu. Parsley , chopped
1/2 cup Roasted almonds
2 large Eggs
1 cup Chicken stock
Honey sauce
1/3 cup Honey
2 tbl Sage, fresh
1/4 tsp. Chili flakes
Filo doe
1 pack Filo doe
1/2 cup Brown butter
Salad
1/2 cup Arugula
1/2 ea. Lemon
Garnish
1 tsp. Cinnamon
ㅤ ㅤ Honey sauce

Directions:

Step 1

In a small pot poach chicken in chicken stock, add thyme, bay leaves, red onion, celery, salt, and pepper, cook until chicken is shreddable. Reserve 1/3 cup stock for later.

Step 2

In a medium pan sweat the onions with 1 tbsp olive oil. Add garlic, chili flakes, Ras el hanout, cinnamon, and cumin. After 3 minutes add shredded chicken and mix well.

Step 3

Add sherry, chopped parsley, and roasted almonds once cooled mix in 1/3c reserved stock and egg.

Step 4

In a small pot heat honey, (cook for 3 minutes) add sage and 1/4 tsp chili flakes and let cool.

Step 5

Heat the butter in pan heat butter on low heat until brown. Strain through a sieve or fine mesh. Oil a small pan or casserole dish with oil, layer filo dough with brushed butter in between (7layers)

Step 6

Fold over filo doe to seal chicken (sealing in chicken). Turn over onto a baking pan and bake at 350°F/180°C for about 20 to 30 minutes until browned and crispy.

Step 7

Mix arugula with lemon juice.

Step 8

Garnish chicken Bastilla with cinnamon powder and Drizzle with honey sauce. Enjoy Bastilla with arugula salad.