Bastilla is a traditional Moroccan dish and is usually served as an appetizer. The exotic taste makes this a favorite!
- 1 small chicken
- 1 large onion, finely chopped
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon saffron, crushed
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons chopped parsley
- 4 eggs
- 2 tablespoons unsalted butter
- 2/3 cup blanched almonds, chopped
- 2 teaspoons sugar
- 1 package filo dough, thawed
- olive oil, for brushing filo
- Put the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley in a large saucepan with the chicken, not forgetting to season it with salt and pepper.
- Add just enough water to cover it and simmer gently for 45 minutes. It's best to cover the saucepan to help the chicken cook more quickly.
- Preheat the oven to 400F, in the meantime.
- Transfer the chicken to a plate, but continue to boil the juices so that they reduce to a thick sauce. Once the sauce looks like syrup, set it to one side for later use.
- When the chicken is cool enough to handle, remove the skin and debone it, then chop the meat.
- Mix half the reduced juices with the beaten eggs and butter; cook until the eggs are scrambled. Make sure you stir it, else that could go wrong! Set that aside, too.
- Toast the almonds in a pan, stirring frequently. The pan has to be dry for this to work.
- Once the nuts are toasted, add the remaining cinnamon and sugar.
- On a baking sheet, use overlapping filo pastry to make a square three layers thick and 18 inches across. Spread the remaining juices in the center of the pastry.
- Cover that with the egg, and top with the chicken and almonds.
- Fold the pastry over to completely cover the filling. Brush pastry with oil.
- Bake it at 400F for 30 minutes or until done; serve hot!
This recipe serves 6 to 8.
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