Ingredients: |
Ingredients: 1 package Phyllo Dough
0.5 stick / 4 tbsp Unsalted Butter
3 pounds Chicken (skinless, quartered, bone-in)
1 cup Yellow Onion (finely diced, approx 2 small)
5 sprigs Cilantro (discard stem, chop the rest)
10 sprigs Parsley (flat-leaf, discard stem, chop)
1/2 tsp Cinnamon (ground)
1/2 tsp Ginger (ground)
1/2 tsp Black Pepper (ground)
1/4 tsp Turmeric (ground)
1/4 tsp Nutmeg (ground)
pinch Salt (ground)
pinch Cloves (ground)
pinch Saffron (a few strands is fine)
1 cup Water
6 Eggs (large)
1.5 cups / 6 oz. Almonds (slivered)
0.25 / 2 tbsp Unsalted Butter
1.25 sticks / 10 tbsp Unsalted Butter
At Least 1 cup Confectioner’s Powdered Sugar
At Least 1/2 ounce Cinnamon (ground)
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Directions: |
Directions:Thaw the Phyllo dough in the fridge overnight
2. Melt 1/2 stick of butter in deep skillet or pot (note, this item should have a lid) – add
the chicken, bones down and heat on medium until brown (5 min)
Bastilla: Browned Chicken
3. Flip and brown tops (7 min) check for sticking
4. Finely dice the onion(s) and sauté until soft (2 min)
Bastilla: Diced Onions
5. Wash and dry the cilantro and parsley and cut away stems
6. measure all the spices and add them to the pot with the herbs and the water
7. Add chicken back in, breasts down, and set to rolling boil
8. Once boil is achieved, lower temperature to a simmer and cover – cook for 45 min
Bastilla: Pulled Spiced Chicken
9. Remove chicken and let cool until you can pull the meat from the bones and cut up
into pieces – I re-added the meat for another few minutes to get each piece coated with
spice
Bastilla: The Spiced Egg Mixture (Drained)
10. Crack eggs into container and beat, pour into steaming liquid, stirring constantly,
until eggs are set (approx 8-10 min — Note: This was very very weird and liquid-y)
Bastilla: The Eggs
11. Pour egg mixture into a colander over a bowl and push with spatula, let drain
12. Melt 2 tablespoons (1/4 stick) of butter in a large non-stick skillet and add almonds,
sauté until light golden brown and quickly spread out on a plate with a paper towel to
cool. I did not use all the almonds (maybe a handful leftover for snacking or for over
ice cream)
13. Lightly butter two shallow rimmed pans and melt the remaining butter in a bowl
Bastilla: Layering Phyllo, Cinnamon, Sugar, and Butter
14. Moving very quickly and keeping the phyllo covered with a towel between lifting
sheets: Add two sheets to each pan, making sure to butter between the overlap (find
your pastry brush or in a pinch use fingers or spatula) and sprinkle cinnamon and sugar
and more butter before adding another layer of phyllo
15. Place half of a sheet of phyllo in the middle of the pan and c+s+b before adding the
other half of the sheet, this will slightly reinforce the bottom
16. Layer half the mixtures into each pan: egg, chicken, almonds and sprinkle with c+s
(I see no reason why you couldn’t mix it all together and add at once over layering)
17. Layer two more sheets of phyllo, reinforce with a folded sheet, remembering to
c+s+b inbetween each layer
18. Fold edges over and butter the top
19. Bake at 350ºF for approximately 20 minutes on the middle shelf (please check for
golden brown)
20. Flip, folded edge side down, this will likely call for two spatulas and ninja skills,
bake 4 more minutes
The Finished Bastilla
21. Golden Brown has been achieved, remove from oven let cool, fend off family
members, and sprinkle with confectioner’s sugar and a tic-tac-toe of cinnamon (use a
side-to-side motion as opposed to pouring or tapping for a line of spice). |
This recipe for Moroccan Bastilla is from