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Crispy Moroccan Bastilla Recipe Easy Homemade Chicken Almond Pie

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A golden, flaky Moroccan bastilla filled with tender spiced chicken and crunchy almonds, wrapped in buttery phyllo dough. This easy recipe delivers a perfect balance of sweet and savory flavors with fragrant spices like cinnamon and saffron.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Pinch of saffron threads, soaked in 2 tbsp warm water (optional)
  • 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
  • 1 cup blanched almonds, toasted and chopped
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 10 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • Powdered sugar and cinnamon mix for dusting (optional)

Instructions

  1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
  2. Add 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 saffron water and reduce heat to low. Cover and simmer for 20 minutes or until chicken is cooked through and tender.
  4. Remove chicken and shred finely using two forks. Return shredded chicken to pan, mix in chopped parsley and coriander. Adjust seasoning if needed. Set aside to cool slightly.
  5. In a bowl, combine toasted chopped almonds, sugar, and cinnamon. Stir to mix well.
  6. Preheat oven to 350°F (175°C). Carefully unroll phyllo dough and cover with a damp towel to prevent drying.
  7. Brush bottom and sides of baking dish with melted butter. Place one sheet of phyllo, letting edges hang over sides. Brush with butter. Repeat layering 5 sheets, brushing each with butter.
  8. Spread half of the chicken filling evenly over layered phyllo. Sprinkle half of the almond mixture on top.
  9. Add 2 more phyllo sheets, each brushed with butter, then add remaining chicken filling and almonds.
  10. Fold overhanging phyllo edges over filling, then cover with remaining 3 phyllo sheets, brushing each with butter.
  11. Tuck in any loose edges and brush entire top with butter for a golden finish.
  12. Bake for 30-40 minutes or until pastry is crisp and golden brown. If phyllo browns too quickly, cover loosely with foil halfway through baking.
  13. Remove from oven and let cool for 10 minutes before dusting with powdered sugar and cinnamon if desired.

Notes

Keep phyllo covered with a damp towel to prevent drying. Brush every phyllo layer generously with melted butter for crispness. If phyllo browns too fast, cover with foil halfway through baking. The chicken filling should be moist but not soupy to avoid soggy pastry. Leftovers keep well refrigerated for 3 days and reheat in oven to maintain crispness. Freeze unbaked bastilla wrapped tightly and bake from frozen adding 10 extra minutes.

Nutrition

Keywords: Moroccan bastilla, chicken bastilla, almond pie, phyllo dough recipe, crispy chicken pie, Moroccan chicken pie, easy bastilla recipe

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