Chicken Bastilla

Method

1. 1

   Simmer the chicken with the onions, ginger, 1 teaspoon of cinnamon, saffron water, herbs, olive oil, salt, pepper and 250 ml of water, covered, for 35 minutes until tender.

2. 2

   Lift out the chicken and shred it. Boil the cooking liquid hard until almost dry, then stir in the beaten eggs over low heat until they set into a thick, savory curd.

   💡 Keep the eggs moving and pull them while still glossy — dry curd makes a dry bastilla.

3. 3

   Fry the almonds in a little butter until golden, then grind coarsely with the powdered sugar, remaining cinnamon and orange blossom water.

4. 4

   Brush a round pan with butter and fan in 8 overlapping phyllo sheets, buttering each, with the edges hanging over the sides.

   💡 Keep waiting phyllo under a barely damp towel or it will shatter before you can fold it.

5. 5

   Layer in the almond mixture, then the egg curd, then the shredded chicken. Fold the overhang over and cap with the remaining buttered sheets, tucking the edges under.

6. 6

   Bake at 180°C for 30–35 minutes until deep golden and crisp.

7. 7

   Slide onto a platter, dust with powdered sugar and draw a lattice of cinnamon lines across the top. Serve hot.