Have you ever tasted a dish that perfectly balances sweet and savory, leaving your taste buds amazed?
Lykkers, get ready to savor Moroccan Pastilla Pie, also known as Bastilla. This exquisite pastry is perfect for special occasions or when you crave something extraordinary.
<h3>Ingredients</h3>
<b>For the Chicken Filling:</b>
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground saffron threads
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground paprika
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup water
- 3 tablespoons olive oil
- Salt to taste
<b>For the Egg Mixture:</b>
- 6 large eggs
- 1/4 cup lemon juice
<b>For the Almond Topping:</b>
- 1 cup blanched almonds
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
<b>For the Pastry:</b>
- 1 package phyllo dough (about 16 sheets)
- 1/2 cup melted butter
<b>For Garnish:</b>
- Powdered sugar
- Ground cinnamon
<h3>Directions</h3>
<b>Prepare the Chicken Filling:</b>
- Warm some olive oil in a large pot on medium heat. Add onions and garlic, cooking until softened.
- Add chicken pieces, ginger, cinnamon, turmeric, black pepper, saffron, nutmeg, and paprika. Mix thoroughly to ensure the chicken is well-coated with spices.
- Pour in water, bring to a boil, then reduce heat to low. Cover and cook on low heat for about 45 minutes, or until the chicken is tender.
- Remove chicken from the pot, shred the meat, and discard bones. Cook the sauce until it becomes thick.
<b>Prepare the Egg Mixture:</b>
- In a bowl, beat eggs with lemon juice. Add to the pot with the thickened sauce, stirring constantly until the eggs are cooked and the mixture is thickened. Set aside.
<b>Prepare the Almond Topping:</b>
- In a skillet, toast almonds until golden brown. Let cool, then grind with powdered sugar and cinnamon.
<b>Assemble the Pastilla:</b>
Preheat oven to 350°F (175°C).
- Grease a round baking pan. Layer 8 sheets of phyllo dough, brushing each with melted butter.
- Spread half of the egg mixture over the dough, followed by half of the shredded chicken. Sprinkle half of the almond topping.
- Add 4 more layers of phyllo dough, brushing each sheet with butter. Repeat with the remaining egg mixture, chicken, and almond topping.
- Top with the remaining phyllo sheets, brushing each with butter. Tuck the edges to seal.
<b>Bake:</b>
- Bake for 30-35 minutes, or until golden brown and crispy. Let cool slightly.
<b>Garnish and Serve:</b>
- Dust with powdered sugar and ground cinnamon before serving.
Isn't it amazing how a dish can blend contrasting flavors into a harmonious culinary masterpiece?
Lykkers, Moroccan Pastilla Pie is not just a meal; it's an experience that brings the rich culture of Morocco to your table. Share this delicacy with loved ones, and let each bite transport you to the vibrant streets of Morocco. Enjoy!
Simple Chicken Pastilla (Moroccan Pie) | Gordon Ramsay
Video by Gordon Ramsay
