How to Make Chicken Bastilla: Traditional Moroccan Pie Recipe

Chicken Bastilla is a standout dish in Moroccan cuisine known for its delicate layers, rich flavors, and a surprising balance of sweet and savory. This traditional pie combines spiced chicken, almonds, and eggs wrapped in flaky warqa pastry, often dusted with powdered sugar and cinnamon. While it may seem complex, making chicken bastilla at home is very rewarding and can be done step by step with the right guidance.

What Is Chicken Bastilla?

Bastilla, also spelled pastilla or b’stilla, is a Moroccan savory pie that traditionally features pigeon or chicken. It blends tender, slow-cooked meat with a mixture of eggs, almonds, and warm spices, all encased in thin, crisp layers of warqa or phyllo dough.

The dish showcases the Moroccan love for contrasting flavors: the sweetness from cinnamon and sugar contrasts the savory spiced chicken, creating a unique and delicious taste.

Ingredients You Will Need

For the Chicken Filling:

• 2 lbs chicken thighs (boneless, skinless, cut into chunks)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• ½ cup chopped fresh parsley and cilantro
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon saffron threads or powder (optional)
• 2 tablespoons olive oil or vegetable oil
• 1 cup chicken broth or water

For the Almond Mixture:

• 1 cup blanched almonds
• ¼ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

For the Egg Mixture:

• 4 eggs
• Salt and pepper to taste

For the Assembly:

• 10 sheets warqa dough or phyllo pastry
• ¼ cup melted butter (for brushing)
• Powdered sugar and cinnamon for garnish

Preparing the Chicken Filling

Start by heating oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Add garlic and cook for another minute until fragrant.

Add the chicken pieces to the pot and brown them lightly on all sides. Then, sprinkle in the cinnamon, ginger, turmeric, black pepper, salt, and saffron if using. Stir to coat the chicken evenly with spices.

Pour in the chicken broth or water, cover the pot, and let the chicken simmer gently for about 45 minutes or until tender. Stir occasionally and add more water if necessary.

Once the chicken is cooked, remove it from the pot, shred the meat into small pieces, and set aside. Reserve the cooking liquid.

Preparing the Almond Mixture

While the chicken cooks, toast the almonds in a dry skillet over medium heat until golden. Let them cool, then finely chop or pulse them in a food processor.

Mix the chopped almonds with sugar, cinnamon, and melted butter. Set this fragrant mixture aside.

Cooking the Egg Mixture

In a bowl, whisk the eggs with a pinch of salt and pepper. Heat a little oil or butter in a skillet, pour in the eggs, and scramble gently until just set but still soft. Remove from heat and set aside.

Assembling the Bastilla

Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or pie pan.

Lay one sheet of warqa or phyllo dough in the pan, letting the edges hang over. Brush it lightly with melted butter. Layer another sheet on top, brush with butter again, and repeat until you have 5 sheets layered.

Spread half of the shredded chicken evenly over the dough. Next, add the scrambled eggs, then sprinkle the almond mixture on top. Add the remaining shredded chicken as the final savory layer.

Fold the overhanging dough over the filling to cover it. Then, layer the remaining sheets of dough on top, brushing each with butter, and tuck the edges neatly underneath. Brush the entire top with melted butter to help it crisp and brown.

Baking and Garnishing

Place the bastilla in the oven and bake for about 30 to 40 minutes, or until the pastry is golden and crisp.

Once out of the oven, let the bastilla cool for a few minutes. Dust the top generously with powdered sugar and a sprinkle of cinnamon. This sweet finishing touch is part of what makes bastilla so special.

Serving Suggestions

Chicken bastilla is often served as a main course for festive occasions or special dinners. It pairs beautifully with a simple green salad or a side of Moroccan bread.

Cut it into wedges like a pie, and enjoy the contrast of textures and flavors in every bite.

Tips for Making Perfect Bastilla

• Use fresh warqa or good-quality phyllo sheets: This makes a big difference in crispiness.
• Layer generously with butter: It helps create those flaky golden layers.
• Be patient with cooking chicken: Tender, well-spiced meat is the heart of the dish.
• Balance savory and sweet: Don’t skip the powdered sugar and cinnamon topping.
• Work gently with dough: Warqa is delicate, so handle with care to avoid tearing.

Why Try Chicken Bastilla?

Making bastilla at home is a wonderful way to experience Moroccan culture and cuisine. It brings together simple ingredients with complex flavors and a beautiful presentation. The combination of spices, textures, and sweet-savory balance makes it a memorable dish for any meal.

Final Thoughts

Chicken Bastilla is a true Moroccan classic that impresses with its rich flavors and stunning appearance. By following this recipe, you can recreate the magic of Moroccan celebrations right in your kitchen. Whether for a family dinner or a special occasion, bastilla promises a delicious and impressive dish that your guests will remember.