Moroccan chicken pie with almonds and cinnamon
Bastilla
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 25 min
Servings
8
1 pie (10-inch)
Difficulty
Advanced
Cost
Moderate
$$
Bastilla
Moroccan chicken pie with almonds and cinnamon
★4.5(23)
A stunning Moroccan pastry of shredded spiced chicken, eggs, and toasted almonds wrapped in crispy warqa pastry and dusted with powdered sugar and cinnamon. Sweet meets savory perfection.
45m
Prep Time
40m
Cook Time
85m
Total Time
8
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bastilla (or pastilla) is the crown jewel of Moroccan cuisine—layers of flaky pastry enclosing a fragrant filling of spiced chicken, custard-like eggs, and crunchy almonds. It's unlike anything else.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
This version of Bastilla has been refined through testing to ensure consistently excellent results. A well-executed main course should make the whole table pause for a moment. This one earns that reaction through layered seasoning, proper technique, and a finish that ties everything together into a cohesive, memorable plate.
Ingredients
- 2 lbs bone-in chicken thighs
- 8 sheets phyllo dough (or warqa)
- 1 cup blanched almonds, toasted and ground
- 6 eggs, beaten
- 1 tsp each: cinnamon, ginger, saffron, and turmeric
- Powdered sugar and cinnamon for dusting
Instructions
- 1
Simmer chicken with onion, spices, and 1 cup water for 30 minutes. Remove chicken, shred meat, and reduce the broth.
- 2
Pour beaten eggs into the reduced broth, stirring to create a soft, creamy scramble. Set aside.
- 3
Mix ground almonds with 2 tbsp sugar and 1 tsp cinnamon.
- 4
Layer phyllo in a buttered round pan, fill with egg mixture, then chicken, then almond mixture. Fold phyllo over and brush with butter.
- 5
Bake at 375°F for 25-30 minutes until golden. Flip onto a plate and dust generously with powdered sugar and cinnamon lattice.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Warqa pastryPhyllo dough
The most widely available substitute
Bone-in chickenRotisserie chicken (shredded)
Saves time while keeping good flavor
Fresh herbsDried herbs at one-third the amount
Dried herbs are more concentrated. Add them earlier in the cooking process so they have time to rehydrate and release their flavor.
Tips & Storage
Pro Tips
Keep phyllo covered with a damp towel while working to prevent drying.
The powdered sugar and cinnamon dusting is essential—don't skip it.
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 pastry.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (220mg) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates20g
Fat22g
Fiber440mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use puff pastry?
- Phyllo is closer to traditional warqa. Puff pastry would be too thick and buttery.
- Is it supposed to be sweet?
- Yes, the sweet-savory contrast is what makes bastilla unique and extraordinary.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
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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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