Chicken pastilla is a masterpiece in the world of Moroccan cooking
BASTILLA
Bastilla is a recipe from Moroccan cuisine and is widely prepared in the Maghreb region, making it a national dish there. It is traditionally made with chicken and almonds, or fish, depending on personal preference, and is served at Moroccan occasions such as weddings and feasts. Bastilla also refers to a very thin dough called bastilla pastry, which is commonly known as 'paper' in Morocco.
1 medium-sized chicken, cleaned, washed, and cut into pieces.
1.5 kilograms of chopped onions (approximately 6 onions).
250 grams of almonds.
1 tablespoon of salt.
1 teaspoon of white pepper.
1/2 teaspoon of ginger.
2 tablespoons of finely chopped cilantro.
2 tablespoons of finely chopped parsley.
1 cup of vegetable oil.
1 cup of melted butter.
8 eggs (you can adjust the amount of eggs as you preffered).
175 grams of powdered sugar.
2 tablespoons of ground cinnamon.
Preparation Method:
1. Place the chicken in a pot over medium heat, then add the vegetable oil and stir the chicken pieces in the oil briefly.
2. Add the chopped onion, then season with salt, pepper, saffron, ginger, and butter, stirring until all ingredients are well combined.
3. Add the cilantro and parsley, then pour in enough boiling water to completely cover the chicken pieces.
4. Cover the pot and let the chicken cook until it is fully done.
5. Remove the chicken pieces from the broth and set them aside to cool slightly. Then, remove the bones and cut the chicken into small pieces.
6. Place the chicken broth back on the heat to boil until it thickens slightly.
7. Lightly beat the eggs with a fork, then gradually add them to the broth, stirring quickly to prevent clumping.
8. Fry the almonds in oil on the stove, then set them aside to cool.
9. Grind the almonds in a food processor until they become very fine, then mix them with 100 grams of sugar and a teaspoon of ground cinnamon, stirring the mixture well.
10. In the baking dish, place five sheets of pastry (bastilla), ensuring the edges of the sheets extend outside the dish. Brush each sheet lightly with melted butter.
11. Spread a layer of chopped chicken, then cover with another sheet of pastry.
12. Add a layer of the chicken broth and eggs, then cover with another sheet of pastry.
13. Finally, spread a layer of the ground almond mixture and cover it with another sheet of pastry.
14. Fold the edges of the pastry inward and brush them with a layer of melted butter. Add a final layer of pastry to cover the top and brush it with butter as well. You can seal the pastry using a beaten egg to prevent it from opening during baking.
15. Place the dish in the oven until it turns golden and crispy.
16. It can be garnished with honey, chopped almonds, or sprinkled with powdered sugar and cinnamon.
Try this Tasty,authentic Moroccan chicken pastilla recipe and share your delicious results with friends and family.
