🇲🇦 Morocco · Food
Moroccan Chicken Bastilla
By eatmundo · August 3, 2026
🇲🇦 MAA 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.
Ingredients
check them off as you prepareHow to Make It
- 1
Sauté the 600g chicken in a large pan with spices and onions until tender, about 30 minutes.
- 2
Shred the chicken finely, discarding any bones, and set aside while you thicken the onion juices.
- 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 butter until golden, then crush them and mix with 50g of the sugar and 1 tbsp of cinnamon.
- 5
Lay 3 sheets of pastry into a round 25cm pan, brushing each 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 edges of the pastry over the top, brush 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 hot for a classic look.
Frequently Asked Questions
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.
