Ingredients
- 2 lbs bone-in, skinless chicken thighs (about 6)
- 2 large yellow onions, finely grated or minced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon, plus more for dusting
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads, crumbled and soaked in 2 tbsp hot water
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 6 large eggs
- 1 cup blanched almonds, toasted
- 2 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon ground cinnamon, for the almonds
- 1/2 cup (1 stick) unsalted butter, melted
- 1 package (about 1 lb) phyllo dough, thawed
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
Instructions
In a wide pot, combine the chicken, grated onions, garlic, fresh ginger, turmeric, cinnamon, ground ginger, saffron water, parsley, cilantro, broth, salt, and pepper. Bring to a simmer, cover, and cook over medium-low heat for 35–40 minutes, until the chicken is fall-apart tender.
Remove the chicken to a plate. When cool enough to handle, shred the meat, discarding the bones. Set aside.
Boil the remaining onion-broth mixture over medium-high heat until reduced by half, about 8–10 minutes. Lower the heat and whisk in the beaten eggs, stirring constantly, until the mixture thickens into a soft, curd-like sauce (3–4 minutes). Season with salt. This is the silky binder that holds the bastilla together.
Pulse the toasted almonds in a food processor until finely ground (not pasty). Toss with the powdered sugar and 1 teaspoon cinnamon.
Preheat the oven to 375°F (190°C). Brush a 10-inch round baking dish or pie pan with melted butter.
Layer 4–5 sheets of phyllo in the dish, brushing each with melted butter, letting the edges overhang the pan in all directions. Add another 3–4 buttered sheets across the center for extra strength.
Spread the almond mixture in an even layer over the phyllo. Top with the shredded chicken, then spoon the egg sauce evenly over the chicken.
Fold the overhanging phyllo over the filling, brushing with butter as you go. Layer 4–5 more buttered phyllo sheets on top, tucking the edges under the pie. Brush the top generously with the remaining butter.
Bake for 40–45 minutes, until deep golden brown and crisp. Rest for 10 minutes, then dust heavily with powdered sugar and draw a crisscross pattern with cinnamon. Slice into wedges and serve warm.
Tips for Success
- The egg sauce must be stirred constantly over gentle heat — it thickens fast and scorches easily. Take it off the heat while it is still soft; it firms up as it cools.
- Do not skip the almond layer. It is the quiet hero that separates the savory filling from the sweet top and gives the pie its signature crunch.
- Grate the onions rather than chopping them — they melt into the sauce instead of leaving crunchy bits. A box grater does this in seconds.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Is bastilla sweet or savory?
Both — deliberately. The filling is warmly spiced and savory, the almonds add richness, and the powdered sugar and cinnamon on top create the famous sweet-savory contrast. If you prefer less sweet, dust the top lightly; if you love the contrast, go heavy. Many Moroccans also make a savory version with cheese or seafood.
Can I make bastilla ahead of time?
Yes. Assemble the pie completely, cover it with plastic, and refrigerate up to 24 hours before baking (add 10 minutes to the bake time). You can also bake it fully, cool, and refrigerate for 2 days — reheat in a 350°F oven for 15 minutes to re-crisp the pastry.
Can I use a store-bought rotisserie chicken?
Absolutely, to save time. Shred about 4 cups of meat, then build the onion-egg sauce separately: simmer the grated onions with the spices and a cup of broth for 15 minutes, reduce, and whisk in the eggs as directed. The flavor is slightly lighter but still excellent.
What do I serve with bastilla?
In Morocco, bastilla often opens a feast, followed by tagines. Serve it with Harira Soup to start and a chicken tagine (like our Chicken Tagine with Preserved Lemon) as the main course, with a simple green salad to cut the richness.
Why is my bastilla soggy instead of crisp?
The egg sauce was too wet, or the pie did not bake long enough. Cook the egg mixture until it is thick and curd-like — it should hold its shape on a spoon — and drain the shredded chicken well before layering. Bake until the top is deeply golden, then rest 10 minutes before slicing so the pastry sets and crisps.
Why did my phyllo top burn before the filling was hot?
Ovens run hot and thin phyllo browns fast. Bake at 375°F on the middle rack, and if the top is deeply golden before the full time is up, tent the pie loosely with foil for the remaining minutes. The filling is already cooked, so the goal is just a crisp, golden crust.
Can I make bastilla gluten-free?
Use gluten-free phyllo if you can find it (it is more fragile — handle gently and patch tears with extra buttered sheets), or make a rustic gluten-free version by substituting a pressed crust of roughly ground almonds and butter for the bottom layer only. The filling itself is naturally gluten-free.
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