Bastilla is a recipe from Moroccan cuisine and its preparation is spread a lot in the Maghreb, so the national dish is considered there, it is prepared with chicken and almonds, or fish as desired and served on Moroccan occasions such as weddings and banquets, and Bastilla is the name for a very thin paper of dough called Bastilla paper, and it is called The name of the paper in Morocco, which is originally phyllo dough, during this article we will present you an easy way to prepare pastilla with chicken.

 

Ingredients.

 

  • 500 grams of Bastille paper large size. 

  • Medium size chicken, cleaned, washed, and cut. 

  • A kilo and a half of chopped onions. 

  • 250 grams of almonds. 

  • A tablespoon of salt. 

  • A teaspoon of white pepper. 

  • Half a teaspoon of ginger. 

  • Two tablespoons of finely chopped coriander. 

  • Two tablespoons of finely chopped parsley. 

  • A cup of olive oil

  • A cup and a half of melted butter. 

  • Ten eggs. 200 grams of fine sugar. 

  • Two tablespoons of ground cinnamon.

 

How to prepare it.

  • We put the chicken in a pot on the fire, then add the Olive oil, saute the chicken pieces in the oil a little, then add the chopped onion.

  • Add salt, pepper, saffron, ginger, and butter and stir together until well combined.

  • Add the coriander and parsley and stir them, then add an amount of boiling water so that it covers the chicken pieces completely.

  • Cover the bowl and leave the chicken on the stove until it is completely cooked.

  • We take out the chicken pieces from the broth, then leave it aside to cool slightly and start by removing the bone from the chicken and cutting it into small pieces.

  • Put the chicken broth on the fire to boil until it thickens a little.

  • Beat the eggs a little with a fork, then add them gradually over the broth, taking into account rapid stirring.

  • Fry the almonds in the oil on the stove, then leave it aside to cool.

  • Put the almonds in a food processor and grind it until it becomes very soft, and add 100 grams of sugar and a teaspoon of ground cinnamon and stir the mixture well.

  • In the tray to be baked, put five sheets of the pastilla so that the edges of the paper remain outside the tray, taking into account greasing each sheet with a thin layer of melted butter.

  • We distribute a layer of chopped chicken, then place a simple sheet of paper on top.

  • Add a layer of chicken and egg broth, then put a flat sheet and finally distribute a layer of the ground almond mixture and cover it with simple foil.

  • We bend the borders of the pastilla paper to the inside, then coat it with a layer of melted butter and put a final layer of pastilla paper so that it covers the last layer, taking into account its butter, and we can stick the paper with a beaten egg so that the paper does not open while grilling.

  • We put the tray in the oven until it turns red and takes a golden color.

  • It can be garnished with honey, chopped almonds, or ground sugar and cinnamon.