Casablanca Bastilla Crunch

Introduction to Casablanca Bastilla Crunch

Casablanca Bastilla Crunch is a celebrated Moroccan dish that combines an astonishing mix of sweet and savory flavors. Traditionally known as "b'stilla" or "pastilla," this dish hails from the Andalusian heritage and has been a staple in Moroccan cuisine for centuries. The dish is typically enjoyed during festive occasions such as weddings or large family gatherings. Bastilla is characterized by its indulgent layers of crispy phyllo pastry, tender chicken, aromatic spices, and a sugary, almond filling top. This recipe will guide you through creating a dazzling rendition of this classic known as Casablanca Bastilla Crunch.

Ingredients for Casablanca Bastilla Crunch

• Phyllo pastry - 16 sheets
• Chicken - 1 whole chicken (about 3 pounds), cleaned and cut into pieces
• Onion - 2 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, grated
• Cinnamon - 1 teaspoon
• Saffron threads - a pinch, soaked in 2 tablespoons of warm water
• Almonds - 1 cup, blanched and toasted
• Sugar - 3 tablespoons
• Eggs - 4, beaten
• Parsley - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Butter - 1/2 cup, melted
• Powdered sugar - for dusting
• Cinnamon - for dusting
• Salt - to taste
• Pepper - to taste

Preparation Steps for Casablanca Bastilla Crunch

1. Begin by preparing the aromatic base. In a large pot over medium heat, add the onions and garlic with a tablespoon of butter, and sauté until translucent.
2. Add the pieces of chicken to the pot, season with salt, pepper, ginger, and cinnamon. Stir to coat the chicken evenly with spices.
3. Pour in the saffron-infused water and allow the chicken to cook gently over medium-low heat for approximately 40 minutes, or until the chicken is tender. Keep an eye on the clock, or set a cooking timer to keep track.
4. Once the chicken is cooked, remove from the pot and set aside. Let it cool slightly before shredding the meat off the bone, discarding the skin and bones.
5. Meanwhile, reduce the remaining sauce in the pot by simmering until it thickens. Add the beaten eggs gradually, stirring continuously to form a thick, custard-like mixture. Add the shredded chicken, parsley, and cilantro, and combine well. Set aside to cool.

Preparing the Almond Filling

1. In a food processor, combine the almonds and sugar, and pulse until coarsely ground. Be careful not to over-process, as you want a bit of texture.

Assembling and Cooking the Bastilla

1. Preheat the oven to 350°F (180°C). Prepare a large baking dish by brushing it with some melted butter.
2. On a clean work surface, lay out one sheet of phyllo pastry and brush with butter. Layer with another sheet and repeat until you have a stack of four sheets. Repeat to create a second stack.
3. Place the first stack into the prepared baking dish, filling it with the chicken mixture.
4. Spread half the almond mixture evenly on top of the chicken layer.
5. Cover with the second stack of phyllo, tucking in the edges to create a neat package. Brush with more butter.
6. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy. Remember to set your cooking timer.
7. Remove from the oven and allow to cool slightly. Dust generously with powdered sugar and a sprinkle of cinnamon before serving.

Enjoying the Casablanca Bastilla Crunch

Casablanca Bastilla Crunch is best served warm, allowing the flavors and aromas to be fully appreciated. It can be served as a main dish or even as an opulent starter for a special occasion. Pairing it with a light salad accentuated with citrus vinaigrette or a glass of Moroccan mint tea can enhance the gustatory experience. Enjoy this delightful harmony of textures and tastes, the crunch of the phyllo giving way to the luscious, spiced chicken and nutty almond center. Embrace the heritage and tradition of Moroccan culinary artistry with every alluring bite of Casablanca Bastilla Crunch.