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Flavorful Moroccan Chicken Bastilla Pie Recipe Easy Homemade with Almonds and Cinnamon

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A savory and sweet Moroccan chicken bastilla pie featuring flaky phyllo crust, tender spiced chicken, toasted almonds, and a dusting of cinnamon and powdered sugar. This recipe balances exotic flavors with comforting textures for a unique and crowd-pleasing dish.

Ingredients

Scale
  • 2 large chicken breasts or thighs, boneless and skinless
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp turmeric or a pinch of saffron threads
  • Salt and black pepper to taste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • A handful of chopped fresh cilantro or parsley
  • 3 large eggs, lightly beaten
  • 1 cup blanched almonds, toasted and roughly chopped
  • About 10 sheets phyllo dough, thawed
  • 1/2 cup (115g or 1 stick) unsalted butter, melted
  • 2 tbsp powdered sugar

Instructions

  1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add chopped onions and garlic; sauté until soft and translucent, about 5 minutes.
  2. Add chicken, sprinkle with cinnamon, ginger, turmeric, salt, and pepper. Cook, stirring often, until chicken is fully cooked and shreds easily, about 10-12 minutes.
  3. Remove from heat and shred the chicken finely using two forks.
  4. In a bowl, combine the shredded chicken, sautéed onions and garlic, chopped fresh cilantro, and beaten eggs. Mix well and let rest while toasting almonds.
  5. In a dry skillet over medium heat, toast the almonds until golden and fragrant, about 5 minutes, stirring frequently to avoid burning.
  6. Transfer toasted almonds to a bowl and toss with 1 tablespoon powdered sugar and a pinch of cinnamon. Set aside for topping.
  7. Preheat oven to 350°F (175°C). Lay one sheet of phyllo in a greased 9-inch pie dish, brushing generously with melted butter. Repeat layering 4-5 sheets, brushing each sheet thoroughly.
  8. Spoon the chicken filling evenly over the layered phyllo base.
  9. Cover with 4-5 more phyllo sheets, brushing each with butter. Fold over any excess dough edges to seal the pie neatly.
  10. Bake for 30-35 minutes, or until the phyllo is crisp and deep golden brown. Tent with foil if edges brown too quickly.
  11. Remove from oven and sprinkle the toasted almond mixture on top. Dust with remaining powdered sugar and a light sprinkle of cinnamon.
  12. Let the pie rest for 10 minutes before slicing and serving.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Brush each phyllo sheet generously with melted butter for a flaky, golden crust. Toast almonds just before assembling to maintain crunch and aroma. If filling is too wet, cook longer to evaporate excess liquid. Tent pie with foil if edges brown too quickly during baking. Variations include vegetarian, seafood, gluten-free, and nut-free options.

Nutrition

Keywords: Moroccan chicken bastilla, bastilla pie, phyllo chicken pie, Moroccan spices, cinnamon chicken pie, almond pie topping, savory pie, easy Moroccan recipe

Find it online: https://blairrecipes.com/flavorful-moroccan-chicken-bastilla-pie-recipe-easy-homemade-with-almonds-and-cinnamon/