Moroccan Sweet Chicken Pastilla (Bastilla)

Pastilla is a Moroccan savory-sweet pie with crispy, flaky
layers of warqa (or phyllo dough), filled with spiced chicken,
almonds, and cinnamon, and finished with a dusting of
powdered sugar. It’s often served at special occasions or as an
appetizer.

Ingredients (for 4-6 servings) :
For the Chicken Filling:
● 2 tbsp olive oil
● 1 whole chicken (or 4 chicken thighs), cut into pieces
● 2 onions, finely chopped
● 3 cloves garlic, minced
● 1 tsp ground cinnamon
● 1 tsp ground ginger
● 1/2 tsp ground turmeric
● 1/2 tsp ground saffron (or a few saffron threads)
● 1 tsp paprika
● 1 tsp salt
● 1/2 tsp black pepper
● 1/2 cup fresh cilantro, chopped
● 1/2 cup fresh parsley, chopped
● 1 cup chicken broth (or water)
● 4 eggs, lightly beaten
For the Almond Mixture:
● 1 cup blanched almonds
● 2 tbsp sugar
● 1 tsp cinnamon
● 1 tbsp butter, melted

For Assembling the Pastilla:
● 8-10 sheets phyllo dough (or Moroccan warqa)
● 1/2 cup butter, melted
● 1 egg yolk (for sealing)
● 1 tbsp powdered sugar (for garnish)
● 1 tsp ground cinnamon (for garnish)

Instructions :

1. Prepare the Chicken Filling:
2. Heat olive oil in a large pan over medium heat. Add
   chicken pieces and brown them for about 5
   minutes.
3. Add onions, garlic, cinnamon, ginger, turmeric,
   saffron, paprika, salt, and pepper. Stir well to coat
   the chicken with the spices.
4. Pour in the chicken broth, then cover and simmer
   for about 30-40 minutes until the chicken is tender.
5. Remove the chicken, let it cool, then shred the
   meat and discard the bones.
6. Reduce the sauce left in the pan until it thickens,
   then stir in the beaten eggs and cook for another 5
   minutes until it forms a creamy mixture.
7. Add the shredded chicken back into the sauce and
   mix well. Set aside.
8. Prepare the Almond Mixture:
9. Toast the blanched almonds in a dry pan until
   golden brown.
10. Grind the almonds in a food processor with sugar,
    cinnamon, and melted butter until it forms a coarse
    crumbly texture. Set aside.
11. Assemble the Pastilla:
12. Preheat your oven to 375°F (190°C).
13. Grease a 9-inch round baking dish or pie pan.
14. Layer 4-5 sheets of phyllo dough in the dish,
    brushing each with melted butter. Let the edges
    hang over the sides.
15. Spread half of the chicken mixture over the phyllo,
    followed by the almond mixture, then add the
    remaining chicken.
16. Fold the overhanging phyllo sheets over the filling.
    Cover with another 3-4 sheets of phyllo, brushing
    each layer with butter.
17. Tuck the edges under and seal with egg yolk.
18. Bake for 25-30 minutes, or until golden and crispy.
19. Garnish and Serve:
20. Once baked, let the pastilla cool slightly.
21. Dust the top with powdered sugar and cinnamon.
22. Slice and serve warm.

Enjoy Your Moroccan Chicken Pastilla! 🥧✨
This dish is the perfect combination of sweet and
savory, with crispy layers and a flavorful filling. Serve it
as a special appetizer or a main dish for a Moroccan
feast!