Savory-sweet phyllo pie with spiced chicken and almonds
Moroccan Chicken Bastilla
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Servings
8
8 slices
Difficulty
Advanced
Cost
Moderate
$$
Moroccan Chicken Bastilla
Savory-sweet phyllo pie with spiced chicken and almonds
★4.9(23)
A stunning Moroccan pie of spiced shredded chicken, toasted almonds, and cinnamon-sugar wrapped in layers of crispy phyllo dough. The sweet-savory contrast is extraordinary.
40m
Prep Time
35m
Cook Time
75m
Total Time
8
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bastilla (or pastilla) is Morocco's most celebratory dish — a magnificent pie that layers warqa pastry with spiced chicken, egg custard, and sweetened almonds, then dusts the top with powdered sugar and cinnamon.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Moroccan Chicken Bastilla embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1.5 lbs chicken thighs, bone-in
- 1 cup toasted almonds, chopped
- 8 sheets phyllo dough
- 3 eggs, beaten
- 1/2 tsp saffron threads
- 2 tbsp powdered sugar + 1 tsp cinnamon for dusting
Instructions
- 1
Simmer chicken with saffron, cinnamon, ginger, onion, and parsley until tender, about 30 minutes. Shred meat, reserve broth.
- 2
Reduce broth, then stir in beaten eggs over low heat to form soft curds.
- 3
Mix toasted almonds with powdered sugar and cinnamon.
- 4
Layer phyllo in a buttered pie dish, add chicken, egg mixture, then almond mixture. Fold phyllo over and brush with butter.
- 5
Bake at 375°F for 30-35 minutes until golden. Dust with powdered sugar and cinnamon lattice.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Phyllo doughSpring roll wrappers
Thinner alternative that also crisps well
SaffronTurmeric (small pinch)
Provides color though the flavor differs significantly
Tips & Storage
Pro Tips
Keep phyllo covered with a damp towel while working — it dries out and cracks quickly.
The pie should be well-sealed so the filling does not leak during baking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15 minutes to re-crisp the phyllo.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (160mg) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates20g
Fat26g
Fiber420mg
Sugar2g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it supposed to be sweet?
- Yes, the sweet-savory contrast is the defining feature. The powdered sugar dusting is traditional.
- Can I use puff pastry?
- Phyllo gives the most authentic crispy layers. Puff pastry works but changes the character significantly.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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