Name: Moroccan bastilla chicken pie
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 1 kilogram chicken thigh fillets, cut into 2cm cubes; 2 teaspoon ground cumin; 1 teaspoon ground ginger; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon saffron threads; 1/2 teaspoon ground cinnamon; 1 cup chicken stock; 1 cup coriander leaves, roughly chopped; 1 egg, whisked; 1/2 cup almond meal; 8 sheets filo pastry; 60 gram butter, melted, cooled; steamed broccolini to serve

Moroccan bastilla chicken pie

A bastilla is a golden filo pastry pie stuffed with chicken, almonds, herbs and Middle-Eastern flavours. This pie is a famous staple of Moroccan cuisine

Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, crushed

1 kilogram chicken thigh fillets, cut into 2cm cubes

2 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon dried chilli flakes

1/2 teaspoon saffron threads

1/2 teaspoon ground cinnamon

1 cup chicken stock

1 cup coriander leaves, roughly chopped

1 egg, whisked

1/2 cup almond meal

8 sheets filo pastry

60 gram butter, melted, cooled

steamed broccolini to serve

Method

1.Preheat oven to 200°C. Lightly grease and line a 20cm springform cake pan with baking paper.

2.In a large, deep frying pan, heat oil on high. Sauté onion and garlic for 2-3 minutes until onion is tender.

3.Add chicken and cook, stirring, for 3-4 minutes until golden. Stir in cumin, ginger, chilli, saffron and cinnamon. Mix in stock and bring to the boil. Simmer for 15-20 minutes until chicken is cooked. Cool. Stir in coriander and egg, then season to taste.

4.Heat a small frying pan on medium. Toast almond meal for 2-3 minutes, stirring, until golden. Leave to cool.

5.Place one sheet of filo on a clean surface. Brush with butter and sprinkle with a little almond meal. Place over base and sides of pan, leaving an overhang. Repeat, turning pan slightly after each sheet.

6.Spoon cooled chicken mixture into pastry. Cover with pastry overhang, then bake for 40-45 minutes until golden and crisp. Set aside for 10 minutes. Serve pie in wedges with steamed broccolini.

Chicken filling can be made a night ahead and stored in the fridge.

Note

Jennene Plummer

Ingredients

Method

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