Bastilla is a classic Moroccan squab dish.
Bastilla is a Moroccan staple, combining sweet and savory flavors, similar to American chicken pot pie. Bastilla is traditionally made of squab however; our recipe uses tender chicken breasts.
Moroccan Chicken Pot Pie Recipe
2 whole chicken breasts, sliced
2 onions, finely chopped
2 garlic cloves, finely chopped
3 large eggs
3 tablespoons butter
1 tablespoon olive oil
¼ cup ground almonds
¼ cup dried dates, finely chopped
1 teaspoon orange blossom water
1 teaspoon finely grated orange zest
2 teaspoons finely chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
Pinch of saffron
1 ½ cups chicken stock
6 large sheets filo dough
Heat olive oil in a large frying pan, add chicken and sauté 3 minutes then transfer to a plate. Melt butter to the pan; add the onions and sauté until soft. Add the garlic, spices, and sauté 1 minute. In a small bowl, beat eggs and pour into pan return chicken to the pan pour over the stock. Simmer, covered, for 30 minutes. Add the almonds, dates, orange blossom water, orange zest, chicken and parsley. Remove from the heat and leave to cool while you assemble the pie dough.
Preheat oven to 350 degrees. In a large buttered pie pan add filo dough buy draping it over the dish, gently pushing it into the corners without tear. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further two sheets of filo, placing them on a diagonal angle.
Spread the filling over the pastry. Fold over the overhanging filo, in reverse order the filling should be just about covered by the filo. Cut the remaining two sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Cool and serve.
Did you know?
A squab is a young domestic pigeon that is typically under four weeks old.