Basteeya (Pastilla) | Moroccan Chicken Pie

Basteeya (Bastila/Pastilla/) is an iconic Moroccan pie with moreish flavours that you will absolutely fall in love with. An eclectic mix of chicken, almonds, sugar and eggs in a crispy phyllo crust, it is the perfect comfort food. Do have a go!

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

•  chicken, filling
• 1  tablespoon  oil
• 1  tablespoon  clarified butter (ghee)
• 2  garlic cloves, chopped
• 1  medium onion, diced
• 500 -600  g chicken thighs (bone in or boneless)
• 2  tablespoons parsley
• 2  tablespoons  coriander
• 1⁄2 teaspoon turmeric
• 1  teaspoon cinnamon
• 1  pinch saffron
• 1  teaspoon salt
• 2 1⁄2 cups water
• 8  phyllo pastry sheets
•  almond filling
• 1  cup  almonds, sliced
• 1⁄4 cup confectioners' sugar (icing)
• 1⁄2 teaspoon cinnamon
•  egg, filling
• 2  teaspoons lemon juice
• 4  eggs
•  additional butter for  pastry dough
•  almonds and confectioners' sugar (to garnish)

Directions

1. 1. Preheat oven to 180c.
2. 2. Add oil and butter, sauté the garlic and onions till transluscent.
3. 3. Add chicken thighs.
4. 4. Add parsley, coriander, turmeric, cinnamon, saffron and salt. Stir well. Add water.
5. 5. Cover and simmer on low heat for 1 1/2 hours until meat easily pulls apart.
6. 6. Remove chicken pieces, pull apart and leave aside.
7. 7. Add lemon juice and eggs to the stock and stir continuously (will look like thick scrambled eggs). Stir until all of the liquid is absorbed.
8. 8. Make the almond filling by toasting the almonds then combining almonds, confectionery sugar and cinnamon.
9. 9. Place two sheets of phyllo pastry and butter well. Place 2 more sheets, butter one sheet and not the second one.
10. 10. Place the chicken filling, followed by half the almond filling, then the egg filling, followed by the remaining almond filling.
11. 11. Place 4 sheets of phyllo, buttering each sheet.
12. 12. Bake for 20-25 mins at 180c.
13. 13. Garnish with almonds and sifted confectionery sugar.