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Morocco · Food

Moroccan Chicken Bastilla

90 min
1170 kcal
4 servings

By eatmundo · August 3, 2026

Moroccan Chicken Bastilla🇲🇦AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Flatbread & pastry44 recipes from 13 countries

A festive, savory-sweet pie featuring layers of succulent shredded chicken, spiced eggs, and crunchy fried almonds. This iconic dish perfectly captures the complex elegance of Moroccan culinary traditions.

According to eatmundo's ingredient comparison, the closest dish to Moroccan Chicken Bastilla from another cuisine is Tyropita (Greece): the two share 44% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Put the 600g chicken, the 3 sliced onions, the pinch of saffron, 3g ground ginger, 1g black pepper, 1 tsp of the cinnamon, 1 tsp salt, 20g of the butter and 400ml water in a large pan. Cover and simmer gently until the chicken is tender, 30 minutes.

  • 2

    Lift out the chicken and shred it finely. Set it aside. Boil the onion juices uncovered until reduced to a thick sauce, 15 minutes.

  • 3

    Whisk the 4 eggs into the onion reduction over low heat until they form a soft, curd-like texture.

  • 4

    Fry the 200g almonds in 30g of the butter until golden. Crush them and mix with 50g of the sugar and 1 tbsp of the cinnamon. Melt the remaining 100g butter for brushing the pastry.

  • 5

    Brush a round 25cm pan with melted butter. Lay 6 sheets of pastry in it, overlapping, with the edges hanging over the rim. Brush each sheet with melted butter to ensure flakiness.

  • 6

    Layer the chicken, then the egg mixture, and finally the almond crunch evenly inside the pastry.

  • 7

    Fold the overhanging pastry over the filling. Cover with the remaining 4 sheets, brushing each with butter, and tuck the edges under. Brush the top with butter and bake at 180°C for 25 minutes until golden.

  • 8

    Dust the finished Bastilla generously with the remaining sugar and cinnamon before serving warm for a classic look.

Frequently Asked Questions

What is Moroccan Chicken Bastilla?

Moroccan Chicken Bastilla is a savory-sweet pie from Morocco consisting of shredded chicken, eggs, and fried almonds encased in thin pastry layers. It is traditionally dusted with powdered sugar and cinnamon, typically served as a celebratory dish at weddings and special gatherings.

Can I use store-bought phyllo dough?

Yes, standard phyllo dough is a great substitute if authentic Moroccan warqa pastry is unavailable.

How do I keep the pastry crispy?

Ensure the filling is not too wet before assembling, as moisture is the enemy of crispy pastry.

Is it better to serve this cold or hot?

Bastilla is traditionally served warm immediately after baking to preserve the contrast of textures.

What is the secret to the filling?

The secret is the slow reduction of the onion and saffron mixture to create a deeply flavorful base.

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