B'stilla Royale

About B'stilla Royale

B'stilla Royale, also known as Pastilla or Bastilla, is a legendary dish originating from Morocco. Traditionally made with pigeon, it has evolved to include chicken, often being utilized as the main protein. It’s a dish composed of sweet and savory elements, encased in crispy phyllo dough, and sprinkled with powdered sugar and cinnamon. Historically, B'stilla Royale was served at special occasions and royal banquets, celebrated for its complex flavors and intricate preparation process.

Ingredients

• Chicken - 1 whole chicken or 2-3 lbs of chicken thighs and breasts
• Onions - 2 large
• Saffron threads - a pinch
• Ginger - 1 teaspoon grated
• Cinnamon - 2 teaspoons
• Coriander - 1 teaspoon
• Parsley - 1 bunch, chopped
• Cilantro - 1 bunch, chopped
• Eggs - 3-4
• Almonds - 1 cup blanched
• Butter - 3 tablespoons
• Powdered sugar - for garnish
• Salt and pepper - to taste
• Phyllo dough - 1 package
• Honey - 2 tablespoons
• Olive oil - as needed

Preparation

Step 1: Prepare the Chicken

In a large pot, combine chicken, onions, saffron, ginger, cinnamon, coriander, parsley, cilantro, olive oil, salt, and pepper. Add water to cover and bring to a simmer over medium heat. Cook the chicken until tender, which should take about 45 minutes to 1 hour. Remove chicken, let it cool, and shred it into bite-sized pieces, discarding any skin and bones.

Step 2: Make the Sauce

Continue cooking the onion mixture until it thickens. Crack the eggs into the mixture and scramble them rapidly until cooked and incorporated. Adjust seasoning with more cinnamon, salt, and pepper as needed.

Step 3: Toast the Almonds

While the sauce cooks, toast the almonds in a pan over medium heat until golden brown. Once toasted, coarsely chop the almonds and mix them with honey and some cinnamon. Set aside.

Assembly

You will need a springform pan or similar baking dish.

Step 4: Layer the Phyllo

Brush the pan with melted butter, then start layering phyllo dough, brushing each sheet with more melted butter. Overlap the sheets, letting them hang over the sides, utilizing 8-10 sheets to create a strong base.

Step 5: Add Chicken and Sauce

Spread the shredded chicken over the bottom, pour and even the sauce over the chicken, followed by the almond mixture.

Step 6: Seal in the Filling

Fold the overhanging phyllo dough over the filling. Top with additional phyllo sheets, tucking in the sides, each brushed with butter until fully sealed.

Baking the B'stilla

Preheat the oven to 375°F (190°C) and set a cooking timer for 30-40 minutes. Bake until golden brown and crispy.

Serving B'stilla Royale

Let it rest for a few minutes before unmolding and placing on a serving dish. Dust with powdered sugar and additional cinnamon. Serve warm and enjoy the symphony of flavors—a sweet, savory Moroccan delight.

Accompaniments

This majestic dish pairs well with a light salad or saffron-infused rice for a complete meal.