Bastilla au Poulet

Bastilla is Morocco's most theatrical celebration dish — a Moorish-Andalusian pie of remarkable complexity that layers spiced pigeon or chicken, egg, and almond filling inside gossamer-thin warqa pastry, dusted with powdered sugar and cinnamon. Once a centrepiece of royal Fassi banquets, it embodies Morocco's gift for interweaving sweet and savory flavors in a single unforgettable bite.

Serves: 6

Ingredients

• 800g (1.75 lb) bone-in chicken thighs and drumsticks
• 200g (7 oz) blanched almonds, toasted and roughly chopped
• 6 eggs, beaten
• 1 large onion, grated
• 3 tbsp (45ml) neutral oil
• 1 tsp (3g) ground ginger
• 1 tsp (2g) ground cinnamon, plus extra for dusting
• ½ tsp (1g) ground turmeric
• ½ tsp (1g) saffron threads, steeped in 2 tbsp hot water
• 1 bunch fresh flat-leaf parsley, finely chopped
• 1 bunch fresh coriander (cilantro), finely chopped
• 2 tbsp (25g) granulated sugar, plus 2 tbsp icing sugar for dusting
• 250g (9 oz) filo pastry (12-15 sheets)
• 100g (7 tbsp) unsalted butter, melted
• Salt and pepper to taste

Instructions

1. In a large pot, combine chicken, grated onion, oil, ginger, cinnamon, turmeric, saffron water, salt, and pepper. Add 250ml (1 cup) water. Cook over medium heat, covered, for 40-50 minutes until chicken is very tender.
2. Remove chicken and shred meat from bones, discarding skin and bones. Reserve braising liquid.
3. Reduce braising liquid over high heat until thickened. Add beaten eggs, stirring continuously over medium-low heat until scrambled into soft, moist curds, about 5-6 minutes. Stir in herbs and remove from heat.
4. Mix toasted almonds with granulated sugar and ½ tsp cinnamon.
5. Preheat oven to 180°C (350°F). Brush a 30cm (12 inch) round baking dish or spring-form pan with melted butter.
6. Layer 6-7 sheets of filo in the pan, brushing each with butter and letting edges overhang.
7. Spread egg mixture as the first layer, then shredded chicken, then almond mixture.
8. Fold overhanging pastry over the filling and top with remaining filo sheets, tucking edges under. Brush generously with butter.
9. Bake for 30-35 minutes until deep golden and crisp.
10. Dust generously with icing sugar and trace a cinnamon lattice pattern on top before serving.

Cook's Notes: Authentic bastilla uses warqa pastry, but filo is a widely accepted substitute. The sweet-savory contrast is the dish's soul — do not reduce the sugar dusting. Bastilla can be assembled a day ahead and refrigerated unbaked.