Moroccan Chicken Bastilla: A Regal Dish Fit for Celebrations 🇲🇦

If you’re craving a dish that’s as vibrant and layered as Moroccan culture itself, Moroccan Chicken Bastilla (also spelled Pastilla or B’stilla) is a must-try. This iconic savory-sweet pastry is a masterpiece of North African cuisine, combining tender spiced chicken, silky egg custard, and crunchy almonds wrapped in delicate, buttery phyllo-like pastry. Finished with a dusting of powdered sugar and cinnamon, it’s a harmonious blend of flavors that feels both exotic and comforting.

Traditionally served at weddings, holidays, and special gatherings in Morocco, bastilla is a symbol of generosity and celebration. Its origins trace back to the royal courts of Fez, where it was crafted to impress guests with its intricate layers and luxurious ingredients like saffron and orange blossom water. Whether you’re hosting a dinner party or simply want to explore Moroccan flavors, this recipe will guide you through creating an authentic chicken bastilla that’s sure to dazzle your guests. Let’s dive into this culinary adventure!

Why You’ll Love Moroccan Chicken Bastilla

Unique Flavor Profile: The interplay of savory chicken, custardy eggs, sweet almonds, and aromatic spices creates a one-of-a-kind taste experience.
Showstopping Presentation: The golden, flaky pastry and elegant garnish make it a centerpiece for any occasion.
Make-Ahead Friendly: Prepare components in advance to simplify assembly and baking.
Cultural Journey: Cooking bastilla is like taking a trip to Morocco, with every bite telling a story of tradition and craftsmanship.

Ingredients for Moroccan Chicken Bastilla

To craft this exquisite dish, you’ll need a mix of pantry staples and specialty ingredients that bring authentic Moroccan flair. Here’s what to gather:

For the Chicken Filling:

2 whole chickens (about 3-4 lbs each), cleaned and giblets removed
2 tsp kosher salt
1 tsp ground white pepper
2 tsp ground ginger
1 tsp ground saffron (or a pinch of high-quality saffron threads, crushed)
¼ cup fresh parsley, finely chopped
2 tbsp ghee (clarified butter) or unsalted butter
5 medium white onions, finely chopped
2 cinnamon sticks
¼ cup vegetable oil
1 tsp ground cinnamon (optional, for extra warmth)
2 tbsp granulated sugar (optional, for a subtle sweetness)

For the Egg Custard Layer:

6-8 large eggs, beaten
Reserved chicken broth (from cooking the chicken)

For the Almond Layer:

1 kg (2.2 lbs) whole almonds
Vegetable oil (for frying)
2 tbsp orange blossom water
1 tsp ground cinnamon
¼ cup granulated sugar (adjust to taste)
6 tbsp unsalted butter, softened

For the Pastry:

500 g (about 1 lb) bastilla pastry (or phyllo dough, see tips below)
1 cup unsalted butter, melted (for brushing)
1 egg yolk (for sealing)

For Garnish:

¼ cup powdered sugar
1 tbsp ground cinnamon
¼ cup crushed almonds (optional)
2 tbsp honey, warmed (optional)

Yield: Serves 8-12
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Assembly Time: 30 minutes
Total Time: Approximately 3 hours

Equipment Needed: Large pot, skillet, food processor or mortar and pestle, round baking dish (10-12 inches), pastry brush, oven

Step-by-Step Instructions for Moroccan Chicken Bastilla

Creating a bastilla is a labor of love, but the process is approachable with clear steps. Follow this guide to build a stunning dish that balances flavors and textures.

Step 1: Prepare and Cook the Chicken

Rinse the chickens under cold water and pat dry with paper towels. In a small bowl, mix 2 tsp salt, 1 tsp white pepper, 2 tsp ground ginger, 1 tsp saffron, and ¼ cup chopped parsley. Rub this spice blend inside and outside both chickens, then massage 2 tbsp ghee over the skin for richness.
Place the chickens in a large pot over low heat. Add the chopped onions, cinnamon sticks, and ½ cup water to prevent sticking. Cover and cook for 10 minutes to release juices.
Add ¼ cup vegetable oil, stir gently, and cover again. Simmer for 45-60 minutes, turning the chickens occasionally, until the meat is tender and falling off the bone. Add a splash of water if the pot dries out.
Remove the chickens to a cutting board and let cool slightly. Shred the meat into bite-sized pieces, discarding skin and bones. Optionally, toss the shredded chicken with 1 tsp ground cinnamon and 2 tbsp sugar for a sweet-savory touch. Set aside in a bowl.

Tip: Save any pan juices for the egg custard layer, as they’re packed with flavor.

Step 2: Make the Egg Custard Layer

Strain the broth left in the pot to remove cinnamon sticks and large onion pieces. Return the broth to low heat and simmer until reduced to a thick, saucy consistency (about 1-1.5 cups of liquid).
Gradually pour in the beaten eggs, stirring constantly with a wooden spoon. Cook for 3-5 minutes until the eggs form a soft, scrambled texture and absorb the broth. The mixture should be creamy, not dry.
Remove from heat and let cool slightly. Adjust seasoning with a pinch of salt if needed.

Flavor Note: The eggs should taste savory and spiced, acting as a rich contrast to the sweet almonds.

Step 3: Prepare the Almond Layer

Bring a pot of water to a boil, add the almonds, and blanch for 1-2 minutes. Drain and rinse under cold water to loosen the skins. Peel the almonds by pinching them between your fingers.
Pat the almonds dry with a clean towel. Heat 1 inch of vegetable oil in a skillet over medium heat and fry the almonds in batches for 3-4 minutes until golden brown. Drain on paper towels and let cool.
In a food processor or mortar and pestle, coarsely grind the almonds. Mix with 2 tbsp orange blossom water, 1 tsp ground cinnamon, ¼ cup sugar, and 6 tbsp softened butter. Knead the mixture until it forms a cohesive, slightly sticky paste.

Pro Tip: Adjust the sugar in the almond layer to your taste—less for a more savory bastilla, more for a sweeter profile.

Step 4: Assemble the Bastilla

Preheat your oven to 375°F (190°C). Grease a 10-12-inch round baking dish with melted butter.
Lay 4 sheets of bastilla pastry (or phyllo dough) in the dish, overlapping them so the edges hang over the sides. Brush each sheet lightly with melted butter. Place 1 additional sheet in the center to reinforce the base.
Spread the shredded chicken evenly over the pastry as the first layer. Cover with 1 pastry sheet to separate the fillings.
Add the egg custard mixture as the second layer, spreading it gently. Cover with another pastry sheet.
Spread the almond mixture as the final layer, pressing it lightly to compact. Brush with a little melted butter.
Fold the overhanging pastry edges over the filling, brushing with butter to seal. Top with 1-2 more pastry sheets, tucking the edges under to create a neat dome. Brush the top with melted butter and egg yolk for a golden finish.

Assembly Tip: Work quickly with bastilla pastry or phyllo to prevent drying out. Cover unused sheets with a damp towel.

Step 5: Bake the Bastilla

Place the assembled bastilla in the preheated oven and bake for 25-35 minutes, or until the pastry is golden and crisp.
Remove from the oven and let cool for 5-10 minutes. Carefully invert the bastilla onto a serving platter to showcase the smooth top.

Step 6: Garnish and Serve

For a classic presentation, dust the top with powdered sugar and create a lattice pattern with ground cinnamon. Alternatively, drizzle with warmed honey and sprinkle with crushed almonds for extra decadence.
Slice into wedges and serve warm or at room temperature, allowing guests to appreciate the layers of flavor.

Serving Tip: Use a sharp serrated knife to cut through the crisp pastry without crushing the layers.

Tips for a Perfect Moroccan Chicken Bastilla

Source Quality Saffron: Authentic Moroccan saffron adds depth and aroma. If using threads, soak them in 2 tbsp warm water before adding to the chicken.
Phyllo Dough Substitute: If bastilla pastry (warqa) is unavailable, phyllo dough works well. Use 2-3 phyllo sheets per layer to mimic warqa’s thickness.
Balance Sweet and Savory: Taste each layer before assembling to adjust sugar and spices. Moroccan bastilla thrives on a delicate balance.
Prevent Soggy Pastry: Ensure the chicken, egg, and almond mixtures are not too wet before layering, and brush butter generously to create a crisp crust.
Make Ahead: Prepare the chicken, egg, and almond layers a day in advance and refrigerate. Assemble and bake just before serving.

Creative Variations to Try

Seafood Bastilla: Swap chicken for shrimp, fish, or a mix of seafood, a coastal Moroccan specialty. Omit sugar for a fully savory version.
Vegetarian Bastilla: Use roasted vegetables like eggplant, zucchini, and carrots with chickpeas instead of chicken. Keep the egg and almond layers for texture.
Mini Bastillas: Create individual portions by assembling in muffin tins or small ramekins for elegant appetizers.
Pigeon Bastilla: For a traditional twist, use squab or pigeon (as in historical recipes) instead of chicken, if available.
Spiced Fruit Garnish: Add a sprinkle of chopped dried apricots or dates to the almond layer for a sweeter, fruitier note.

Serving Suggestions

Bastilla is a versatile dish that shines at gatherings. Here are ways to make it the star of your table:

Pair with Moroccan Sides: Serve with a cucumber-tomato salad, harissa-roasted carrots, or couscous with raisins for a full Moroccan feast.
Beverage Match: Offer Moroccan mint tea, a glass of crisp white wine, or a refreshing orange blossom lemonade to complement the flavors.
Festive Presentation: Place the bastilla on a decorative platter and garnish with fresh mint leaves or edible flowers for a regal touch.
Leftovers Idea: Reheat slices in a 350°F oven for 10 minutes to restore the pastry’s crispness. Avoid microwaving to prevent sogginess.

The Story Behind Moroccan Chicken Bastilla

Bastilla is a culinary gem with roots in Morocco’s Andalusian past, reflecting the influence of Moorish cuisine brought to North Africa centuries ago. Historically made with pigeon and served at royal banquets, it was a dish reserved for special occasions due to its labor-intensive preparation and costly ingredients like saffron and almonds. The name “bastilla” comes from the Spanish word pastilla, meaning “small pastry,” hinting at its delicate, layered construction.

Today, chicken bastilla is the most common version, cherished for its accessibility and crowd-pleasing flavors. The dish’s hallmark sweet-savory contrast—savory chicken and eggs paired with sugared almonds and cinnamon—embodies Morocco’s culinary philosophy of balancing bold, unexpected elements. Whether enjoyed at a wedding in Marrakech or a family dinner in Casablanca, bastilla remains a symbol of Moroccan hospitality and artistry.

Frequently Asked Questions (FAQs)

Can I use store-bought rotisserie chicken?
Yes, to save time, shred 4-5 cups of rotisserie chicken and simmer with the spices, onions, and broth to infuse flavor. Adjust cooking time accordingly.

How do I store leftover bastilla?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispness.

Can I freeze bastilla?
Yes, assemble the bastilla but don’t bake. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking.

What if I can’t find orange blossom water?
Substitute with a splash of rose water or omit it, though the floral note adds authenticity. Find orange blossom water at Middle Eastern markets or online.

Is bastilla gluten-free?
Traditional bastilla pastry contains gluten. For a gluten-free version, use gluten-free phyllo dough (if available) and double-check all ingredients.

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Printable Recipe Card

Moroccan Chicken Bastilla
Servings: 8-12 | Prep Time: 1 hour | Total Time: ~3 hours

Ingredients:

Chicken: 2 whole chickens (3-4 lbs each), 2 tsp salt, 1 tsp white pepper, 2 tsp ground ginger, 1 tsp saffron, ¼ cup parsley, 2 tbsp ghee, 5 white onions (chopped), 2 cinnamon sticks, ¼ cup oil, 1 tsp cinnamon (optional), 2 tbsp sugar (optional)
Egg Custard: 6-8 eggs, reserved broth
Almonds: 1 kg almonds, oil for frying, 2 tbsp orange blossom water, 1 tsp cinnamon, ¼ cup sugar, 6 tbsp butter
Pastry: 500 g bastilla pastry (or phyllo), 1 cup melted butter, 1 egg yolk
Garnish: ¼ cup powdered sugar, 1 tbsp cinnamon, ¼ cup crushed almonds, 2 tbsp honey (optional)

Instructions:

Season chickens with spices, parsley, and ghee. Cook with onions, cinnamon sticks, and oil over low heat for 45-60 minutes. Shred meat, optionally adding cinnamon and sugar.
Reduce broth, add eggs, and cook until creamy. Set aside.
Blanch, peel, fry, and grind almonds. Mix with orange blossom water, cinnamon, sugar, and butter.
Layer 4 pastry sheets in a greased round dish, brushing with butter. Add chicken, egg custard, and almond layers, separating each with pastry. Fold edges over, top with more pastry, seal with egg yolk, and brush with butter.
Bake at 375°F for 25-35 minutes until golden. Garnish with powdered sugar, cinnamon, and optional honey or almonds.

Storage: Refrigerate for 3 days or freeze unbaked for 2 months.

Moroccan Chicken Bastilla: A Regal Dish Fit for Celebrations 🇲🇦

Why You’ll Love Moroccan Chicken Bastilla