Moroccan Bastilla Recipe: Flaky Chicken and Almond Pie
This authentic Moroccan bastilla recipe features saffron-braised chicken, a silky lemon-egg curd, and toasted cinnamon almonds wrapped in crispy, buttery warqa pastry.
Mastering a Moroccan bastilla recipe is a rite of passage for any serious home cook interested in the complex, sweet-and-savory profile of Maghrebi cuisine. This celebratory dish, also known as chicken pastilla, is famous for its intricate layers: tender shredded poultry, a rich sauce thickened with eggs, and a crunchy almond topping, all encased in shatteringly thin pastry.
While traditionalists might hunt for Moroccan pie warqa, high-quality phyllo dough serves as an excellent substitute for achieving that signature golden crunch. The secret lies in the contrast between the salt of the saffron-braised chicken and the dusting of icing sugar and cinnamon that finishes the pie. It is a labor of love, but the result is a showstopper that defies the expectations of a standard savory pie.
Ingredients
Saffron Chicken Filling
- 1.2 kg (2.6 lbs) bone-in, skinless chicken thighs
- 3 large yellow onions, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp saffron threads, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups (475ml) water or chicken stock
- 2 tbsp olive oil
Egg Layer
- 6 large eggs, lightly beaten
- 1 tbsp fresh lemon juice
- Reserved braising liquid
Almond Layer
- 200g (1.5 cups) blanched almonds
- 1/4 cup vegetable oil (for frying)
- 2 tbsp icing sugar
- 1 tsp ground cinnamon
Assembly
- 12-15 sheets of warqa or phyllo dough
- 150g (2/3 cup) unsalted butter, melted
- Icing sugar and ground cinnamon for dusting
Instructions
- 1
Sauté the diced onions in olive oil in a large heavy-bottomed pot over medium heat until softened, about 8 minutes.
- 2
Add the chicken thighs, ginger, cinnamon, turmeric, saffron, salt, pepper, and herbs, stirring to coat the meat in the aromatics.
- 3
Pour in the water or stock, bring to a simmer, cover, and cook for 45-50 minutes until the chicken is falling off the bone.
- 4
Remove the chicken to a plate to cool; shred the meat into bite-sized pieces, discarding the bones.
- 5
Reduce the liquid remaining in the pot over high heat until it becomes a thick, concentrated onion sauce (about 1 cup of liquid left).
- 6
Whisk the eggs and lemon juice together, then pour into the simmering onion sauce, stirring constantly for 3-5 minutes until the eggs scramble into a thick, moist curd; remove from heat.
- 7
Fry the blanched almonds in vegetable oil until golden brown, drain on paper towels, then pulse in a food processor with icing sugar and cinnamon until coarsely ground.
- 8
Brush a 10-inch (25cm) round springform pan or pie dish with melted butter and layer 5-6 sheets of warqa, overlapping them in a circular pattern so the edges hang over the sides.
- 9
Spread the shredded chicken in an even layer at the bottom, followed by the egg-onion curd, and topped with the ground almond mixture.
- 10
Fold the overhanging pastry over the filling, brush with butter, and top with 3 more buttered sheets, tucking the edges down the sides of the pan to seal the pie.
- 11
Bake at 190°C (375°F) for 30-35 minutes until the pastry is deeply golden and crisp.
- 12
Invert the bastilla onto a serving plate, dust generously with icing sugar, and create a lattice pattern with ground cinnamon before serving hot.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 785 kcal
- Protein
- 42 g
- Carbs
- 54 g
- Fat
- 46 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 740 mg
Tips
- → Do not rush the reduction of the braising liquid; if the onion-egg mixture is too watery, it will make the pastry soggy.
- → If using phyllo instead of warqa, keep the unused sheets under a damp kitchen towel to prevent them from cracking as you work.
- → For the best texture, fry the almonds yourself rather than using pre-roasted ones; the fresh oiliness helps the cinnamon sugar stick better.
FAQ
Can I make this Moroccan bastilla recipe ahead of time?
You can prepare the chicken, egg, and almond fillings up to 2 days in advance. However, do not assemble the pie until you are ready to bake it, or the pastry will lose its crispness.
Why does my bastilla fall apart when I cut it?
The pastry is meant to be very flaky and brittle. Use a sharp serrated knife and a gentle sawing motion to cut through the layers without crushing the delicate warqa.
What is the difference between warqa and phyllo?
Warqa is a Moroccan pastry leaf made by dabbing dough onto a hot griddle, resulting in a more elastic, durable sheet. Phyllo is stretched and is much more fragile, requiring extra butter between layers.
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