---
title: Chicken Bastilla (Moroccan Sweet-Savory Pie)
servings: 8
prep time: 60 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/chicken-bastilla
---

Gather @chicken thigh{800%g}, @onion{3}, @ground ginger{1%tsp}, @ground cinnamon{2%tsp}, @fresh parsley{0.5%bunch}, @fresh cilantro{0.5%bunch}, @phyllo pastry{12} and @black pepper{}.

Simmer the chicken with the onions, ginger, 1 teaspoon of cinnamon, @saffron{} water, herbs, @olive oil{3%tbsp}, @salt{}, pepper and 250 ml of water, covered, for 35 minutes until tender. ~{35%minutes}

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.

Fry the almonds in a little @butter{150%g} until golden, then grind coarsely with the @powdered sugar{60%g}, remaining cinnamon and @orange blossom water{2%tbsp}. ~{4%minutes}

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

Layer in the @almond{200%g} mixture, then the @egg{6} curd, then the shredded chicken. Fold the overhang over and cap with the remaining buttered sheets, tucking the edges under.

Bake at 180°C for 30–35 minutes until deep golden and crisp. ~{1950%seconds}

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