Also known as bsteeya or b’stillah, this savoury chicken pie or Moroccan bastilla is served during festive occassions and is often made with chicken or pigeon. The meat is marinated at least two days before cooking it and the pie can be baked or deep-fried, depending on your preference. The thin pastry leaves called warqa in Morocco, make the pie’s flaky layers, however, this recipe uses readymade rice wrappers or spring roll sheets. Try out Bab Al Mansour's recipe for making chicken bastilla at home:
Preparation time: 48 hours
Cooking time: 1 hour 30 minutes
Serves: 10 to 12 pies
Ingredients:
300 gms marinated boneless chicken pieces
5 cinnamon sticks
3 tbsp preserved butter or smen
3 tbsp white sugar
2 tbsp honey
100 gms ground almonds
100 gms Moroccan spices (a blend made using equal proportions of brown sugar, paprika, cumin, cinnamon, ground cloves, ground ginger, salt, pepper and cayenne pepper)
50 ml olive oil
4 eggs
100 gms parsley, chopped
100 gms coriander leaves, chopped
1 tsp saffron
2 crepe or spring roll sheets
Method:
Step 1: Heat a pan on a medium-high flame. Pour olive oil into the pan.
Step 2: Once the oil is hot, add freshly chopped white onions. Stir well.
Once the oil is hot...
Image Credit: Stefan Lindeque/Gulf News
...add chopped onions
Image Credit: Stefan Lindeque/Gulf News
... and stir well
Image Credit: Stefan Lindeque/Gulf News
Step 3: Time to add marinated boneless chicken pieces. The marinade is made using cayenne pepper, cumin, turmeric powder and saffron. Add the pieces one by one, making sure that you do not overcrowd the pan. Once added, mix well with the chopped onions.
The chicken must be marinated for at least two days before cooking. This is so that the meat absorbs the flavours well
Image Credit: Stefan Lindeque/Gulf News
Add marinated chicken pieces
Image Credit: Stefan Lindeque/Gulf News
Guide to making Moroccan chicken bastilla
Image Credit: Stefan Lindeque/Gulf News
Stir it gently, making sure that the chopped onions blend evenly with the chicken pieces
Image Credit: Stefan Lindeque/Gulf News
Make sure the onions and the meat don't stick to the base of the pan, so stir it every 2 to 3 minutes on a medium flame
Image Credit: Stefan Lindeque/Gulf News
Step 11: Spread a thin sheet of flour paper or spring roll sheet. Next, add the sweetened ground almond mix in a bowl, and press it to the base of the bowl using a spoon. Then, add a layer of the spiced onions and then press the chicken patty (rolled into a ball) as another layer.
Spread two sheets of rice paper or spring roll wrappers
Image Credit: Stefan Lindeque/Gulf News
Layer the sweetened ground almond mix at the base of the bowl
Image Credit: Stefan Lindeque/Gulf News
Take a spoonful of the gravy and layer it on top of the almond layer
Image Credit: Stefan Lindeque/Gulf News
Roll the shredded chicken into medium-sized balls...
Image Credit: Stefan Lindeque/Gulf News
... and flatten it out using your fingers
Image Credit: Stefan Lindeque/Gulf News
Turn the bowl over...
Image Credit: Stefan Lindeque/Gulf News
... your filling should look like this
Image Credit: Stefan Lindeque/Gulf News
Start folding the patty...
Image Credit: Stefan Lindeque/Gulf News
... brush a thin layer of rice flour and water to ensure that the pie doesn't tear or fall apart
Image Credit: Stefan Lindeque/Gulf News
Repeat the same process with the second sheet
Image Credit: Stefan Lindeque/Gulf News
... and fold tightly
Image Credit: Stefan Lindeque/Gulf News
... until your pie looks like this
Image Credit: Stefan Lindeque/Gulf News
This website stores cookies on your computer. These cookies are used to improve your experience and provide more personalized service to you.
Both on your website and other media. To find out more about the cookies and data we use, please check out our Privacy Policy.