Bastila with Sweet Chicken

Bastila with Sweet Chicken is a traditional Moroccan dish that perfectly combines the sweet and savory flavors of tender chicken, fragrant spices, and crunchy almonds, all wrapped in layers of delicate, crispy phyllo dough. This dish is a symbol of Moroccan culinary artistry, often served on special occasions like weddings and celebrations. The rich blend of ingredients, including the subtle sweetness of cinnamon and sugar, offers a unique and delightful taste experience. Bastila is not only a feast for the taste buds but also a visually stunning dish that never fails to impress. Whether served as a centerpiece for a festive meal or enjoyed on a cozy family evening, Bastila with sweet chicken is sure to leave a lasting impression.

Ingredients:

• For the filling:
  • 1 chicken (about 1.5 kg), cut into pieces
  • 2 finely chopped onions
  • 4 tablespoons fresh parsley, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 cinnamon stick
  • 150 g peeled and toasted almonds
  • 6 eggs
  • 100 g sugar
  • 1 teaspoon ground cinnamon (for decoration)
  • 2 tablespoons orange blossom water
  • Salt and pepper to taste
  • Olive oil for sautéing
• For the pastry:
  • About 10 sheets of phyllo dough
  • 100 g melted butter

Preparation:

1. Prepare the chicken:
   • In a large pot, sauté the chicken pieces in olive oil. Add the onions, parsley, ginger, turmeric, cinnamon stick, and a pinch of salt and pepper. Cook over medium heat until the chicken is well cooked, about 45 minutes.
   • Once cooked, remove the chicken from the pot, let it cool, and shred it, discarding the bones and skin. Keep the cooking sauce in the pot.
2. Prepare the egg sauce:
   • In the same pot with the chicken sauce, add the beaten eggs. Cook over low heat, stirring constantly, until you get a thick, creamy egg sauce. Let it cool.
3. Sweet almonds:
   • Toast the almonds in a pan until golden. Coarsely chop them and mix them with the sugar and a pinch of cinnamon. If desired, add a bit of orange blossom water for extra flavor.
4. Assemble the Bastila:
   • Preheat the oven to 180°C (350°F).
   • In a round baking dish, layer 4-5 sheets of phyllo dough, brushing each one with melted butter. The sheets should cover the bottom and sides of the dish, with some hanging over the edges.
   • Add a layer of shredded chicken, followed by a layer of egg sauce, and finally the sweet chopped almonds.
   • Top with another 4-5 sheets of phyllo, brushing each with butter.
   • Fold the edges of the bottom sheets over the filling to seal the Bastila. Add more sheets on top if needed to close it well.
5. Baking:
   • Bake in the oven for about 20-30 minutes, until the Bastila is golden and crispy.
6. Decoration:
   • Dust the surface with powdered sugar and cinnamon before serving.

Tip:

This dish is traditionally served as a main course during special occasions and is loved for its contrast between the crispy phyllo dough and the rich, flavorful filling.