Crispy Moroccan Bastilla Recipe Easy Homemade Chicken Almond Pie

“You wouldn’t believe what I learned from my neighbor Ahmed while fixing his leaky faucet last summer!” That’s how the story goes—Ahmed, a quiet man with a knack for storytelling, mentioned a dish that instantly caught my attention: Moroccan bastilla. Honestly, I’d never heard of it before then, but as he described the crispy layers, the fragrant spices, and the sweet-savory almonds, I was hooked.

One Saturday, I decided to give it a try, not expecting much. I mean, I was juggling a cracked mixing bowl, a toddler’s endless questions, and a phone call in the middle of the prep. Somehow, the bastilla came together beautifully: golden, flaky, and packed with that unique blend of warmth and crunch. Maybe you’ve been there—trying something new and it just clicks?

It’s funny how this crispy Moroccan bastilla with chicken and almonds has since become my go-to comfort food for when I want to impress guests without sweating over complicated recipes. The balance of tender chicken, toasted almonds, and just the right hint of cinnamon and saffron is unlike anything else—like a little flaky treasure with every bite. I keep making it because it brings a little unexpected magic to my kitchen, and honestly, I think it might do the same for you.

Why You’ll Love This Crispy Moroccan Bastilla Recipe

This recipe isn’t just another chicken pie. Let me share why it stands out and why I keep coming back to it:

• Quick & Easy: It comes together in about 1 hour and 30 minutes—perfect for a weekend treat or a special weeknight dinner.
• Simple Ingredients: Most ingredients are pantry staples or easy to find at your local grocery store—no specialty shops required.
• Perfect for Entertaining: Whether it’s a casual brunch or a fancy dinner party, this bastilla always gets compliments and curious questions.
• Crowd-Pleaser: Kids and adults alike love the crispy texture paired with the sweet and savory filling.
• Unbelievably Delicious: The mix of tender, spiced chicken with crunchy almonds wrapped in flaky phyllo dough is comfort food with a twist.

What makes this bastilla truly different is the layering technique—wrapping the filling in multiple sheets of phyllo brushed with butter, which gives you that satisfying crunch. Plus, the use of cinnamon and a touch of saffron brings a fragrant depth you don’t often find in pies. I also blend a bit of finely chopped parsley and fresh coriander into the chicken for an herbaceous lift.

Honestly, this recipe hits the spot when you want something a little exotic but without hours in the kitchen. It’s the kind of dish that makes you close your eyes after the first bite and appreciate how food can transport you—exactly what Ahmed promised me that afternoon.

What Ingredients You Will Need

This crispy Moroccan bastilla recipe uses straightforward ingredients that work together to deliver layers of flavor and texture. Most are pantry staples, and where possible, I’ll suggest easy substitutions.

• For the Filling:
• 2 lbs (900 g) boneless, skinless chicken thighs (for juicy, flavorful meat)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cinnamon (adds warm, cozy spice)
• 1/2 tsp ground ginger
• Pinch of saffron threads, soaked in 2 tbsp warm water (optional but recommended for authentic aroma)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh coriander (cilantro), chopped
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• For the Almond Mixture:
• 1 cup (140 g) blanched almonds, toasted and chopped
• 1/4 cup (50 g) granulated sugar
• 1 tsp ground cinnamon
• For the Pastry:
• 10 sheets of phyllo dough, thawed (I recommend using Jasmine brand for best texture)
• 1/2 cup (115 g) unsalted butter, melted (for brushing each layer)
• Optional Garnish:
• Powdered sugar and cinnamon mix for dusting

Ingredient Tips: If you prefer, swap chicken thighs with breast for a leaner option, though thighs stay juicier. Fresh herbs brighten the filling, but dried can work in a pinch—use about 1 tsp each. For a nut-free version, try toasted pumpkin seeds.

Equipment Needed

• Large sauté pan or skillet for cooking the chicken filling
• Medium bowl for mixing almonds and sugar
• Baking dish (around 9-inch round or square works well)
• Pastry brush to butter phyllo layers evenly
• Sharp knife and chopping board
• Measuring cups and spoons
• Optional: Food processor if you want finely ground almonds, but chopping by hand adds nice texture

If you don’t have a pastry brush, a clean spoon works for drizzling melted butter. I’ve used metal and silicone brushes—both fine, but silicone cleans easier. For baking dishes, glass or ceramic both give great results; just watch the bottom edges for browning.

Preparation Method

1. Prepare the Chicken Filling (about 30 minutes): Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, roughly 5-7 minutes.
2. Add the minced garlic, cinnamon, ground ginger, salt, and pepper. Stir for 1 minute until fragrant.
3. Place chicken thighs in the pan, searing each side until golden brown, about 4-5 minutes per side. Pour in the saffron water and reduce heat to low. Cover and simmer for 20 minutes or until the chicken is cooked through and tender.
4. Once done, remove chicken and shred it finely using two forks. Return shredded chicken to the pan, mix in chopped parsley and coriander. Taste and adjust seasoning if needed. Set aside to cool slightly.
5. Prepare the Almond Mixture (about 5 minutes): In a bowl, combine toasted chopped almonds, sugar, and cinnamon. Stir to mix well.
6. Prepare the Phyllo Layers (about 10-15 minutes): Preheat your oven to 350°F (175°C). Carefully unroll phyllo dough and cover with a damp towel to prevent drying.
7. Brush the bottom and sides of your baking dish with melted butter. Place one sheet of phyllo, letting edges hang over the sides. Brush it with butter, then repeat layering 5 sheets, brushing each with butter.
8. Assemble the Bastilla: Spread half of the chicken filling evenly over the layered phyllo. Sprinkle half of the almond mixture on top.
9. Add 2 more phyllo sheets, each brushed with butter, then add the remaining chicken filling and almonds.
10. Fold overhanging phyllo edges over the filling, then cover with the remaining 3 phyllo sheets, brushing each with butter.
11. Tuck in any loose edges and brush the entire top with butter for a golden finish.
12. Bake: Place the baklava in the oven and bake for 30-40 minutes or until the pastry is crisp and golden brown. You’ll notice a wonderful aroma filling your kitchen—this is your cue to get ready!
13. Finishing Touch: Remove from oven and let cool for 10 minutes before dusting with powdered sugar and cinnamon if desired.

Tip: If the phyllo starts to brown too quickly, cover loosely with foil halfway through baking. Also, keep a damp cloth over unused phyllo sheets to prevent drying out during assembly.

Cooking Tips & Techniques

Making bastilla can seem tricky, but a few tricks make all the difference:

• Keep Phyllo Covered: Phyllo dries out fast. Always keep sheets under a damp towel when not in use. I learned this the hard way—once had to toss half a pack because it cracked beyond saving!
• Butter Every Layer: Don’t skimp on brushing the butter. It’s what creates the beautiful crisp and golden color. Melted butter also helps bind the layers so the bastilla holds together when sliced.
• Balance Filling Moisture: The chicken filling should be moist but not soupy. If it’s too wet, the pastry will get soggy. If needed, cook off excess liquid before assembling.
• Chop Almonds Coarsely: A mix of textures adds interest. I prefer some bigger pieces for crunch but not so big that they overpower each bite.
• Baking Temperature: Baking at 350°F (175°C) gives the phyllo time to crisp without burning. Keep an eye on the edges—they brown faster.
• Multitasking: While the chicken simmers, prep almonds and phyllo. This keeps things moving and cuts down total time.

Remember, practice makes perfect—my first bastilla was a bit soggy and uneven, but now it’s my favorite dish to bring to potlucks. You’ll find your rhythm soon enough, I promise!

Variations & Adaptations

This crispy Moroccan bastilla is versatile and open to your creative touch:

• Vegetarian Version: Replace chicken with spiced sautéed mushrooms and cooked lentils for a hearty, meat-free option.
• Seafood Twist: Use cooked shrimp or crab meat with similar seasoning for a coastal take on bastilla.
• Gluten-Free: Swap phyllo dough for gluten-free pastry sheets or make a crust using almond flour for a grain-free alternative.
• Sweet & Savory Mix: Add a dash of orange blossom water to the filling for a floral note, or drizzle with honey before serving for extra sweetness.
• Spice Level: Add a pinch of cayenne or harissa paste to the chicken filling if you like a little heat.

I once tried adding raisins and a sprinkle of nutmeg—turned out surprisingly delicious, giving it a cozy holiday vibe. Feel free to experiment but keep the core flavors balanced!

Serving & Storage Suggestions

The bastilla is best served warm or at room temperature, allowing the layers to stay crisp and the filling to be flavorful. Slice it into small wedges—this is a rich dish, so little pieces go a long way.

Pair it with a light salad dressed with lemon and olive oil or a simple cucumber yogurt dip to balance the richness. For drinks, Moroccan mint tea or a crisp white wine complements the spices beautifully.

Storage: Leftovers keep well in the fridge for up to 3 days, covered to prevent drying. To reheat, pop slices in a 350°F (175°C) oven for 10-15 minutes to crisp back up. Avoid microwaving—it makes the pastry soggy.

For longer storage, freeze the unbaked bastilla wrapped tightly in plastic wrap and foil. When ready, bake straight from frozen, adding 10 extra minutes to baking time.

Flavors meld nicely overnight, so it’s a great make-ahead option for entertaining.

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 8 servings):

Calories	350-400 kcal
Protein	25 g
Fat	20 g (mostly from butter and almonds)
Carbohydrates	25 g
Fiber	3 g

The chicken provides lean protein and iron, while almonds add healthy fats, vitamin E, and a satisfying crunch. Using phyllo dough keeps the pastry lighter than traditional pie crusts. Plus, the spices like cinnamon and saffron have antioxidant properties. Just a heads-up: this recipe contains nuts, gluten, and dairy, so modify accordingly if you have allergies.

From a wellness perspective, this dish balances indulgence with nutrient-rich ingredients, making it a tasty way to enjoy a global flavor experience without going overboard.

Conclusion

Crispy Moroccan bastilla with chicken and almonds is a dish that surprises and delights. It’s a perfect blend of textures, flavors, and aromas that bring a touch of Morocco into your kitchen without complicated steps or exotic ingredients.

Feel free to tweak the filling or spices to match your taste—or try one of the variations for a new spin. Personally, I love how it brings people together around the table, sparking conversations and smiles.

If you give this recipe a try, I’d love to hear how it turns out or what creative twists you add. Don’t hesitate to share your photos or questions below. Happy cooking, and may your kitchen smell as wonderful as mine does right now!

FAQs About Crispy Moroccan Bastilla

Can I prepare the filling in advance?

Yes! You can cook and shred the chicken filling a day ahead. Store it in the fridge and assemble just before baking to keep the phyllo crisp.

What if I can’t find phyllo dough?

Try using spring roll wrappers or puff pastry as alternatives, though the texture will differ. Phyllo is preferred for its flakiness and lightness.

Is there a vegetarian option for bastilla?

Absolutely. Substitute chicken with sautéed mushrooms, lentils, or even spiced pumpkin for a delicious vegetarian version.

How do I keep the phyllo from tearing?

Keep the phyllo covered with a damp cloth while working, and handle sheets gently. Using melted butter generously also helps prevent tearing.

Can I freeze bastilla after baking?

It’s best to freeze before baking. Wrap tightly and bake from frozen, adding extra time. Reheating baked bastilla from frozen often results in sogginess.

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