Chicken and Almond Bastilla
Ingredients
- 800 gChicken thigh (cut into pieces)
- 500 gOnion (finely sliced)
- 6 pcEgg (beaten)
- 200 gAlmond with skin (blanched and crushed)
- 10 pcPhyllo dough (whole)
- 150 gUnsalted butter (melted)
- 30 mlPeanut oil (for cooking)
- 50 gFlat-leaf parsley (chopped)
- 50 gFresh cilantro (chopped)
- 50 gWhite sugar (granulated)
- 2 tspCinnamon ground
- 1 tspGinger ground
- 1 pinchSaffron
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspOrange blossom water
- 30 gIcing sugar (for dusting)
Method
A crisp phyllo crust that shatters under the knife, revealing tender chicken bound with eggs and a crunchy almond layer. Warm scents of cinnamon and saffron fill the air.
- 1
In a pot, heat the peanut oil. Brown the chicken pieces with the sliced onions. Add the ginger, saffron, salt, and pepper. Cover with a little water and simmer until the meat falls off the bone.
- 2
Remove the chicken, shred it with a fork while removing the bones. Reduce the cooking juices with the onions, parsley, and cilantro until the sauce coats the spoon and the water has evaporated.
- 3
Beat the eggs. Pour them into the hot onion sauce with a tablespoon of orange blossom water. Stir constantly over low heat until a thick, grainy cream is obtained. Let cool.
- 4
Brown the almonds in a pan with a knob of butter. Coarsely crush them. Mix with the white sugar, a teaspoon of cinnamon, and the remaining orange blossom water.
- 5
Butter a round mold. Layer 4 sheets of phyllo dough, letting them overlap the edges, each sheet brushed with melted butter. Layer the egg filling, then the shredded chicken, and finally the almonds. Fold in the edges and cover with 2 buttered sheets to seal.
- 6
Bake at 180°C. The pastry should be golden and very crispy. Upon removal, generously dust with icing sugar and cinnamon, drawing a diamond pattern.
Frequently asked questions
How do you get this dish right?
- The onion sauce must be perfectly dry before adding the eggs, otherwise the phyllo will get soggy.
- Butter each sheet generously; that is the secret to the crunch.
- Let the filling cool completely before assembling to avoid tearing the pastry sheets.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven at 150°C to restore crunch, never in the microwave.
