Basteeya (Moroccan Chicken Pie)

May 17, 2023May 17, 20230 3
Basteeya - A Moroccan chicken pie with phyllo dough crust
in Main

Prep

30 min

Cook

40 min

Ready In

1 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 large onion , chopped
2 cloves garlic , chopped
1 small Thai chile ( or chile flakes , to taste )
1 cinnamon stick
1 teaspoon good-quality Madras curry powder
1 teaspoon chopped fresh ginger
1 teaspoon grated fresh lemon zest
4 cooked chicken legs , bones removed and meat chopped coarsely
2 pitted prunes , chopped
1/4 cup spicy green olives , diced
1/2 cup chicken stock
1/2 lemon , juice of
coarse salt
fresh ground black pepper , to taste
1 tablespoon icing sugar
2 tablespoons toasted whole almonds
1/2 teaspoon ground cinnamon
1/3 cup melted butter ( or olive oil )
8 sheets phyllo dough
1 egg , lightly beaten
2 tablespoons chopped fresh coriander ( also known as cilantro )

Nutrision Information

Servings Per Recipe
6-8
Calories
275
Sugar
5g
Fat
15g
Basteeya, also spelled pastilla, is a traditional Moroccan dish that originated in the culinary capital of Fez. It is a type of savory pie that is filled with spiced chicken, almonds, and sometimes even pigeon or seafood, and is wrapped in a crispy, flaky phyllo dough crust. Basteeya is typically served at special occasions and celebrations, such as weddings or holidays, and is meant to be shared among family and friends. While the recipe can be time-consuming and labor-intensive, the result is well worth it for the rich and complex flavors.

Instructions

1.Preheat the oven to 375°F.
2.In a large saucepan, heat the olive oil over medium heat. Add the onions, garlic, chile, cinnamon stick, curry powder, ginger, and lemon zest, and cook until the onions are translucent.
3.Add the chicken, prunes, olives, chicken stock, lemon juice, salt, and pepper. Stir to combine, then bring to a simmer and cook for 10 minutes.
4.Remove the cinnamon stick and stir in the icing sugar, almonds, and ground cinnamon.
5.Brush a 9-inch springform pan with olive oil or melted butter.
6.Lay one sheet of phyllo dough in the bottom of the pan and brush it lightly with melted butter. Repeat with the remaining sheets of phyllo, brushing each layer with butter and arranging them so that each layer is slightly offset from the one below it.
7.Spoon the chicken filling into the pan and pack it down slightly.
8.Fold the edges of the phyllo over the top of the filling and brush lightly with butter.
9.Brush the top of the filling with the beaten egg and sprinkle with chopped fresh coriander/cilantro.
10.Bake for 25-30 minutes, until golden brown and crisp. Allow to cool for a few minutes before slicing and serving.

PROS

Basteeya is a delicious and unique way to use leftover chicken and phyllo dough, resulting in a savory and sweet pie with a crispy crust.

It can be made ahead of time and reheated for a quick and easy meal.

CONS

Phyllo dough can be difficult to work with, as it tends to dry out quickly and tear easily if not handled carefully.

Basteeya can be calorie-dense due to the butter and sugar used in the recipe.

HEALTH & BENEFITS

Basteeya contains protein from the chicken and healthy fats from the almonds and olives, making it a filling meal that can keep you satisfied for hours.
The traditional spices used in the recipe, such as cinnamon, ginger, and curry powder, have antioxidant and anti-inflammatory properties that can support overall health.

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