Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1/2 cup sliced almonds
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 1 package phyllo dough
- 1/4 cup powdered sugar
- 1/4 tsp. ground cinnamon
Special equipment needed:
- Baking sheet
- Pastry brush
- Food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor, pulse the chicken breasts until finely chopped.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped chicken and cook until browned, about 5-7 minutes.
4. Add the almonds, parsley, cilantro, green onions, ginger, cinnamon, cumin, salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. Remove the skillet from heat and let it cool for 10 minutes.
6. Brush a baking sheet with melted butter.
7. Lay a sheet of phyllo dough on the baking sheet and brush it with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
8. Spread the chicken mixture over the phyllo dough.
9. Cover the chicken mixture with 6 more sheets of phyllo dough, brushing each layer with melted butter.
10. Fold the edges of the phyllo dough over the top of the chicken mixture, creating a sealed package.
11. Brush the top of the phyllo dough with melted butter.
12. Bake the chicken bastilla for 25-30 minutes, or until golden brown.
13. In a small bowl, mix together the powdered sugar and cinnamon.
14. Remove the chicken bastilla from the oven and sprinkle the cinnamon sugar mixture over the top.
15. Let the chicken bastilla cool for 5 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 420mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Chicken breasts can be substituted with ground beef or lamb.
- Sliced almonds can be substituted with chopped walnuts or pistachios.
- Parsley, cilantro, and green onions can be substituted with other fresh herbs, such as mint or basil.
Variations:
- Add raisins or dried apricots to the chicken mixture for a sweet and savory flavor.
- Top the chicken bastilla with a drizzle of honey or a dollop of yogurt for added richness.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Let the chicken mixture cool before adding it to the phyllo dough to prevent it from becoming soggy.
- Use a sharp knife to slice the chicken bastilla to prevent it from falling apart.
Storage instructions:
Store leftover chicken bastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken bastilla in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken bastilla on a large platter and garnish with fresh herbs and sliced almonds.
Garnishes:
Fresh herbs, sliced almonds, honey, and yogurt.
Pairings:
Serve the chicken bastilla with a side salad or roasted vegetables.
Suggested side dishes:
- Moroccan Carrot Salad
- Roasted Eggplant with Tahini Sauce
- Couscous with Chickpeas and Vegetables
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it with another piece of phyllo dough and brush it with melted butter.
- If the chicken mixture is too dry, add a splash of chicken broth or water to moisten it.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken bastilla is a traditional Moroccan dish that originated in the city of Fez. It is typically served during special occasions, such as weddings and holidays.
Flavor profiles:
Savory, sweet, and spicy.
Serving suggestions:
Serve the chicken bastilla as a main dish for dinner or as an appetizer for a party.
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Region: Moroccan