Moroccan chicken and almond bastila
Today's culinary adventure takes us to Morocco, where we'll delve into a delightful recipe that promises to tantalize our taste buds with a harmonious blend of sweet and savory notes. Get ready to savor the exotic flavors of Moroccan Chicken and Almond Bastila, a tantalizing pie that's sure to enchant your palate.
The origin of Moroccan bastila
The beloved Moroccan delicacy known as bastila, also spelled bastilla or pastilla (derived from the Arabic "bsstil-la"), holds a significant place in Moroccan cuisine, hailed as a culinary masterpiece. Its roots stretch back centuries, credited to the culinary ingenuity of Caliph Chefs.
Historical accounts trace its origins to the 10th century in Al-Andalus, present-day Spain, though some argue it emerged from Moorish-Andalusian traditions, carried to North Africa by Arabs expelled from Al-Andalus.
Traditionally, bastila features a sumptuous filling of chicken (formerly pigeon), onions, parsley, and almonds, encased in layers of delicate filo dough. After baking, it's adorned with a sprinkle of icing sugar and cinnamon, adding a touch of sweetness to its savory allure.
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Imagine a dish so exquisite, so meticulously crafted, that it's reserved for grand celebrations and cherished gatherings. Enter Bastila, a jewel of Moroccan cuisine, steeped in tradition and history.
Its origins trace back to the opulent "diffas" – lavish banquets held in palaces to honor returning pilgrims from Mecca and to commemorate significant moments in Arab culture, from weddings to religious festivities.
At the heart of every Arab wedding feast, Bastila reigns supreme, holding court as the pièce de résistance following a cascade of tantalizing starters.
Whether for a momentous occasion or simply to savor the delights of this culinary masterpiece, embarking on its preparation is a journey worth taking. Drawing inspiration from Nargisse's acclaimed recipe in My Moroccan Food, each step unfolds with grace and flavor.
By dividing the tasks over two days, the undertaking becomes a joyous endeavor, ensuring that the labor of love yields nothing short of magnificence. Don't miss out on experiencing the magic – it's an invitation to indulge in culinary splendor.
Ingredients :
Recipe adapted from My Moroccan Food
FOR THE FILLING:
- - 3 large chicken thighs (about 750 g)
- - 500 g finely sliced onions
- - 3 tablespoons olive oil
- - 2 cups water
- - 45 g parsley (stems removed)
- - 15 g fresh cilantro leaves
- - 6 large eggs
- - 135 g raw almonds
- - 1/2 tablespoon honey
- - 3/4 teaspoon turmeric powder
- - 1/2 teaspoon ginger powder
- - A pinch of saffron
- - 3 teaspoons icing sugar
- - 1 teaspoon cinnamon powder
- - Salt and black pepper to taste
TO WRAP UP THE PIE:
- - 6 sheets filo pastry
- - 135 g melted and cooled butter or ghee
- - Icing sugar, for dusting
- - Cinnamon powder, for dusting.
Prepare the chicken:
1. Heat oil in a large pot over medium heat.
2. Add chicken and sliced onion, sauté until chicken changes color.
3. Stir in spices, parsley, and finely chopped cilantro. Season to taste.
4. Pour in water, partially cover, and simmer over medium-low heat for 60-65 minutes until chicken is tender.
5. Remove chicken from pot, let cool completely, then shred, discarding skin and bones. Set aside.
Cook the eggs:
1. Add honey to the pot with onions and aromatics, cook over medium heat until liquid is reduced.
2. Add eggs, stirring constantly until set.
3. Remove from heat, transfer to a bowl, and let cool completely.
Prepare the almonds:
1. In a frying pan, cook almonds with olive oil over medium heat until lightly golden and fragrant.
2. Remove from heat, blend until slightly thick.
3. Mix in sifted icing sugar and cinnamon, then transfer to a bowl and let cool completely.
Assemble the bastila:
1. Preheat oven to 425ºF (220ºC). Brush pan with butter.
2. Layer filo dough in pan, brushing each sheet lightly with butter.
3. Add chicken, then scrambled egg mixture, and finally almond mixture on top.
4. Fold filo pastry over filling, brushing with butter to seal.
5. Repeat process with 3 sheets of filo pastry per pie, ensuring chicken is on top and almonds are at the base.
6. Place on a parchment-lined tray and repeat for the second pie.
Bake:
1. Brush outside of both bastilas with butter.
2. Bake for 25 minutes until golden.
3. Let cool completely on a rack.
4. Before serving, sprinkle with icing sugar and cinnamon.
5. Enjoy!