Savory Chicken Bastilla: A Moroccan Delight


Dive into the rich tapestry of Moroccan cuisine with the savory Chicken Bastilla, a stunning pie that marries the flavors of spiced chicken, toasted almonds, and a hint of sweetness wrapped in flaky, golden pastry. This dish, often reserved for special occasions, is a celebration of texture and taste, embodying the essence of Moroccan culinary artistry.

Savory Chicken Bastilla: A Moroccan Delight

Preparation and Cooking Times

  • Preparation Time: 45 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 45 minutes

Servings and Serving Size

  • Servings: 6
  • Serving Size: 1 slice

Nutritional Profile (per serving)

  • Calories: 420 kcal
  • Protein: 28g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 3g
  • Sugar: 10g
  • Sodium: 530mg


  • Boneless chicken thighs: 600g (1.32 pounds or 21 ounces)
  • Filo pastry sheets: 6 sheets (about 270g or 9.5 ounces)
  • Unsalted butter, melted: 120ml (4 ounces)
  • Onion, finely chopped: 200g (7 ounces)
  • Ground cinnamon: 5g (1 teaspoon)
  • Ground ginger: 3g (½ teaspoon)
  • Ground turmeric: 2g (½ teaspoon)
  • Chicken stock: 300ml (1 ¼ cups)
  • Eggs, beaten: 3 large (about 150g)
  • Almonds, toasted and chopped: 100g (3.5 ounces)
  • Powdered sugar for dusting
  • Salt and pepper to taste

Detailed Method of Preparation

  1. Cook Chicken: In a pot, combine chicken, onions, cinnamon, ginger, turmeric, salt, and pepper. Add chicken stock and simmer until the chicken is cooked.
  2. Shred Chicken: Remove chicken, cool, and shred into bite-sized pieces. Reserve the cooking liquid.
  3. Prepare Egg Mixture: In a separate pan, cook the beaten eggs in the reserved cooking liquid until scrambled and dry.
  4. Assemble Bastilla: Brush a pie dish with melted butter. Layer filo sheets, brushing each with butter. Combine chicken, egg mixture, and almonds, and spread over the pastry.
  5. Bake: Fold over the pastry to cover the filling. Brush the top with butter. Bake in a preheated oven at 190°C (375°F) for about 40 minutes until golden.
  6. Finish with Sugar: Dust with powdered sugar before serving.

Tips for Culinary Success

  • Work Quickly with Filo: Filo pastry dries out fast. Keep it covered with a damp towel while working.
  • Even Layers: Ensure even distribution of chicken, eggs, and almonds for a balanced flavor in every bite.
  • Serving Temperature: Best served warm for the perfect texture.

Frequently Asked Questions (FAQs)

Can I make Chicken Bastilla in advance? 

Yes, assemble the Bastilla and refrigerate. Bake before serving.

Is it possible to use other nuts? 

Almonds are traditional, but pistachios can be a good alternative.

How long does it stay fresh? 

Store in the refrigerator for up to 2 days. Reheat in the oven for best results.