Traditional Moroccan Bastila with chicken

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Moroccan bastila l7ot

Traditional Moroccan Bastila with chicken

Bastila is a famous Moroccan dish that is usually served during special occasions. It can be made from fish, chicken, or beef. The recipe today is for chicken.
Cook Time 20 minutes
Course dinner, lunch
Cuisine Mediterranean, Moroccan
Servings 4


  • Oven


  • 6 chicken breasts
  • 2 large onions chopped
  • 1/4 cup cup unsalted butter
  • 1 tbsp ground ginger
  • 1/4 cup cup olive oil
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp saffron
  • 1 tbsp ground turmeric
  • 2 sticks of cinnamon 

For the eggs:

  • 1 cup fresh chopped cilantro
  • 7 eggs

For the topping:

  • 2 cups almond
  • tbsp unsalted butter
  • 1/2 confectioners sugar (powdered sugar)
  • 1/4 cup vegetable oil

For the dough: 

  • 1 large egg yolk, beaten
  • 1 lb warqa, or phyllo dough
  • 1/2 cup unsalted butter, melted
  • vegetable oil 


Instructions for the chicken and eggs:

  • Cut the chicken breast into pieces. Add butter and oil to a large pot.
    Use the stove top, heat on medium until the butter melts.
    Add the onion and cook about 3 minutes. Add the spices, stirring constantly for about 30 seconds.
    Add the chicken and stir to coat. Cover it and let it cook over medium heat for about 45 min, or until the chicken is very tender.
    You should not add water, unless it is needed. Be careful not to burn the chicken or the sauce.
    Now take the remaining onions and oil to a large pan. Add cilantro and simmer for 2 minutes.
    Add the beaten eggs and cook it like if your making scrambled eggs then put it aside.

Instructions for the topping and dough:

  • Heat the vegetable oil on medium heat until the oil sizzles. Fry the almonds until light golden brown. Do not burn them.
    Then transfer them to a tray lined with parchment paper and let it cool. After they have cooled put them in a food processor until finely ground.
    Put them in a bowl and mix it with powdered sugar and softened butter. Put them aside. 
    Put some oil in a large round skillet and create a circular pie.
    Brush melted butter on each sheet of warqa using your pan as a guide. Overlap 3 or 4 single layers of warqa in a circular way, so that the inner halves of the pastry dough overlap in the center and the excess dough drapes over the edges of the pan.
    Put butter on each layer of dough. 
    Place one 12 inch circle of buttered warqa in the center of the pan. This forms the bottom of the pie.
    Cover the circle with the chicken filling. Place the egg mixture over the chicken.
    Put another circle of warqa on top of it. Spread the almond topping over this layer of dough.
    Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
    Put butter on the folded edges of dough. Top it with 4 more over lapping layers of warqa, brushing butter on each layer, then fold the edges of dough and carefully tuck them underneath the pie.
    Now spread the egg yolk over the top and sides of the pie.
    Place the bastila on an oiled baking sheet in the middle of the oven at 355° F (180 C) and bake it for 30 to 40 min until it turns golden brown.
    When it comes out of the oven, coat it with powdered sugar and cinnamon. Now it’s ready to serve.
Keyword bastila, bastila with chiken, Moroccan bastila, traditional bastila