Ingredients
-
1
-
1
-
2
-
1/8
-
3
-
1 1/2
-
3
-
4
-
2
-
2/3
-
2
-
1
-
-
-
Directions
Chicken Bastilla, A traditional Moroccan dish generally served as an appetizer or first course Exotic, delicious blend of flavors Source: Hilaire Walden, The Moroccan Collection, What a fun recipe to work with I really didn’t think the sauce would thicken, but it sure did We thought the mixture was a little dry in the end so we added some honey and wowsers was it wonderful We are going to add it to the mix next time before we back it It had a wonderful baklava taste to it Thank you for a wonderful recipe , I thought mine turned out alittle dry and was rather average for me Used only dark meat (boneless chicken thighs) for easy shredding later, upped the amt of cinnamon powder, reduced the egg component and still found it abit too eggy for me Thought the egg taste overpowered the shredded chicken The almond crunchy bits was a nice touch (couldnt help munching on it after dry frying them with 1 tbsp of sugar and cinnamon) but it somehow still didnt quite taste like the bastillas I had in Marrakesh Still dreaming and craving for that heavenly pastry Too bad it’s pretty hard to find a good restaurant serving bastilla in this part of Asia Was pretty fun putting the recipe together though
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Steps
|
1
Done
|
Put the Chicken in a Saucepan With the Onion, Ginger, Saffron, Cilantro, 1 Tsp of Cinnamon, and the Parsley, and Season With Salt and Pepper. |
|
2
Done
|
Add Enough Water to Barely Cover the Chicken and Simmer Gently, Covered, For 45 Minutes or Until the Chicken Is Tender. |
|
3
Done
|
Preheat Oven to 400. |
|
4
Done
|
Transfer the Chicken to a Plate. |
|
5
Done
|
Boil the Cooking Juices Until They Are Reduced to a Thick, Dryish Sauce. |
|
6
Done
|
Set Aside. |
|
7
Done
|
When Chicken Is Cool Enough to Handle, Remove the Skin and Take the Meat Off the Bones. |
|
8
Done
|
Coarsely Chop the Meat. |
|
9
Done
|
Beat the Eggs and Butter With Half the Reduced Cooking Juices and Cook, Stirring Constantly, Until the Eggs Are Scrambled. |
|
10
Done
|
Set Aside. |
|
11
Done
|
Toast the Almonds in a Dry, Heavy Frying Pan, Stirring Frequently, Until Lightly Browned. |
|
12
Done
|
Add the Remaining Cinnamon and Sugar. |
|
13
Done
|
on a Baking Sheet, Use the Phyllo Pastry (overlapping Sheets) to Make a Square Three Layers Thick and 18 Inches Across. |
|
14
Done
|
Spread the Remaining Cooking Juices in a 7-Inch Circle in the Center of the Pastry. |
|
15
Done
|
Cover With the Egg Mixture, and Top With Chicken and Almonds. |
