World Flavors Cookbook

Chicken Bastilla

A sophisticated Moroccan pie that layers shredded chicken, aromatic eggs, and toasted almonds in paper-thin pastry, dusted with cinnamon and sugar.

Cuisine: Morocco

Ingredients

• 1 whole chicken, cooked and shredded
• 1 cup toasted almonds, crushed with sugar and cinnamon
• Warka or phyllo pastry sheets
• 6 eggs, scrambled in the chicken broth
• Saffron, ginger, cinnamon, and lots of parsley
• Butter for layering

Instructions

1. Prepare the three fillings: spiced shredded chicken, the egg-broth mixture, and the almond-sugar mix.
2. In a round pan, layer phyllo sheets brushed with butter.
3. Add the chicken layer, then the egg layer, then the almond layer.
4. Cover with more phyllo sheets, tucking the edges under.
5. Bake until golden and crispy.
6. Dust with powdered sugar and draw a cinnamon lattice on top before serving.