Bastilla Royale
A Moroccan Culinary Jewel
Bastilla Royale is a true gem in the world of Moroccan cuisine. This exquisite dish, often served during special occasions, beautifully showcases the harmony of sweet and savory flavors that is a hallmark of North African cooking. Traditionally, it is made with chicken or pigeon, wrapped in delicate phyllo pastry, and dusted with a hint of powdered sugar and cinnamon.
Originating from Moorish Andalusia, Bastilla has found its place as a staple in Moroccan celebrations like weddings and festive gatherings. It embodies the rich cultural history of Morocco, combining influences from Arab, Berber, and Andalusian cuisines.
Ingredients
For the Filling
- Chicken (preferably free-range) - 1 kg
- Onions - 2 large, finely chopped
- Garlic - 4 cloves, minced
- Coriander - 1 bunch, chopped
- Parsley - 1 bunch, chopped
- Saffron strands - a pinch
- Ground ginger - 1 tsp
- Cinnamon - 1 tsp
- Salt - to taste
- Pepper - to taste
For the Almond Layer
- Blanched almonds - 250 g
- Powdered sugar - 4 tbsp
- Cinnamon - 1 tsp
For the Pastry
- Phyllo pastry sheets - 10
- Melted butter - for brushing
Preparation
Step 1: Marinate the Chicken
In a large bowl, combine the chicken, onions, garlic, coriander, parsley, saffron, ginger, cinnamon, salt, and pepper. Mix well and let it marinate for at least 1 hour in the refrigerator.
Step 2: Cook the Chicken
Transfer the marinated chicken and its marinade into a heavy-bottomed pot. Cook over medium heat, adding a bit of water if necessary, until the chicken is tender and fully cooked, approximately 45 minutes. Remove the chicken and let it cool.
Step 3: Prepare the Almond Layer
While the chicken is cooking, roast the blanched almonds in a dry pan until golden brown. Once cooled, grind them coarsely in a food processor, then mix with powdered sugar and cinnamon.
Step 4: Shred the Chicken
Once the chicken has cooled, shreds it into bite-sized pieces. Return to the pot with any remaining sauce and reduce until the mixture is thick and slightly dry.
Assembly and Cooking
Step 5: Layer the Bastilla
Preheat your oven to 180°C (350°F).
Grease a large circular baking dish with melted butter. Begin by layering sheets of phyllo pastry, brushing each with melted butter, allowing the edges to hang over the sides of the dish.
Spoon half of the chicken mixture onto the base pastry layer, followed by a layer of the almond mixture. Repeat the layers, finishing with a final layer of phyllo pastry, tucking the edges of the top pastry sheet under the pie for a neat finish.
Step 6: Bake the Bastilla
Place in the oven and bake for 30-35 minutes or until the top is golden brown and crispy. Ensure you use a cooking timer so the bastilla does not overcook.
Serving and Enjoyment
Let the Bastilla Royale cool slightly before dusting with powdered sugar and a sprinkle of cinnamon to give it its signature touch. Cut into wedges and serve as a savory-sweet centerpiece for your gathering. Paired with a side salad and mint tea, this dish embodies the essence of Moroccan hospitality and is sure to impress your guests.