Basteeya (Moroccan Chicken Pie)

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Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

I have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. I saw Christine Cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my "must-try" pile of printouts! Cushing says, "This is a killer Moroccan pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing."

Ingredients Nutrition

Directions

  1. Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
  2. In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
  3. Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
  4. Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
  5. Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
  6. Preheat oven to 375F.
  7. When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
  8. Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
  9. Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
  10. Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
  11. Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
  12. Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.
Most Helpful

5 5

This was fantastic! We substituted pistachios for almonds. The flavor experience was one of the best I have ever had! Seemed very easy and quick to us too. This recipe is was so good it inspired me to join and write a review - you have to try it!

5 5

You've got your answer, it's excellent. I put in one or two too many olives and disturbed the salt balance, so watch for this. But all the complex flavours, lemony, sweet, curry, it was just great. It did take a while and was a bit fussy so I don't recommend for a quick dinner, but take your time and be rewarded. Thanks for this recipe will make again I loved it.

5 5

This was so incredibly good. I made this and used ramekins to put the phillo dough in so that it would come out looking like it would in a restaurant. I used ground turkey instead of the chicken because I though it would taste good and with all the spices I didn't think anyone would notice the difference. You could use ground chicken as well. I used powered sugar for the design on the top. I used a piece of paper that had cut outs that I layered on top of the basteeya and sifted it onto it to create a pattern. The crust was perfectly flaky and the inside was moist and full of flavor. The balance of the sweet with the saltiness of the inside was out of this world yummy! :0)