Bastilla Recipes

BASTILLA

Steps:

• 1 Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper. 2 Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender. 3 Preheat oven to 400. 4 Transfer the chicken to a plate. 5 Boil the cooking juices until they are reduced to a thick, dryish sauce. 6 Set aside. 7 When chicken is cool enough to handle, remove the skin and take the meat off the bones. 8 Coarsely chop the meat. 9 Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled. 10 Set aside. 11 Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned. 12 Add the remaining cinnamon and sugar. 13 On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across. 14 Spread the remaining cooking juices in a 7-inch circle in the center of the pastry. 15 Cover with the egg mixture, and top with chicken and almonds. 16 Fold the sides of the pastry up and over the filling to completely enclose the filling. 17 If necessary, patch any gaps with more pastry, always brushing with oil. 18 Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp. 19 To serve, lightly dust confectioner's sugar andground cinnamon over the top.

MOROCCAN CHICKEN BASTILLA

Steps:

• Cut the chicken into pieces, discarding the skin. Add the butter and oil to a large Dutch oven or other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.
• Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.
• While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.
• Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for 1 to 2 minutes.
• Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to 10 minutes for the eggs to set. Some oil separating from the eggs is okay. Set the egg stuffing aside.
• Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
• Fry the almonds in batches, stirring constantly, until light golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
• When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water, and softened butter. Set aside.
• Generously oil a 14-inch or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
• Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic since it dries out very quickly.
• Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)-or double layers of phyllo dough-in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Butter each layer of dough.
• Place one buttered 12-inch circle of warqa, or two 12-inch buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.
• Cover the 12-inch circle with the chicken filling, and distribute the egg stuffing over the chicken.
• Top the egg stuffing with another buttered 12-inch circle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. Spread the almond topping over this layer of dough.
• Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
• Brush butter on the folded edges of dough, and top with 3 more overlapping layers of warqa (shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
• Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.
• The bastilla is now ready for baking, or it can be covered in plastic and stored in the refrigerator for up to 1 day, or in the freezer for up to 2 months.
• Position a rack in the center of the oven and preheat to 350 F (180 C). Oil a flat baking sheet.
• Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed in the oven directly from the freezer will take up to 1 hour to bake.
• Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
• Serve immediately.

VEGETABLE PASTILLA

Steps:

• 6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan.
• Preheat oven to 425 degrees F.
• Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve.

CHICKEN BASTILLA

Steps:

• Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
• Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
• Preheat oven to 400.
• Transfer the chicken to a plate.
• Boil the cooking juices until they are reduced to a thick, dryish sauce.
• Set aside.
• When chicken is cool enough to handle, remove the skin and take the meat off the bones.
• Coarsely chop the meat.
• Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
• Set aside.
• Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
• Add the remaining cinnamon and sugar.
• On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
• Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
• Cover with the egg mixture, and top with chicken and almonds.
• Fold the sides of the pastry up and over the filling to completely enclose the filling.
• If necessary, patch any gaps with more pastry, always brushing with oil.
• Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
• To serve, lightly dust confectioner's sugar andground cinnamon over the top.

CHICKEN BASTILLA (PIE)

Steps:

• In large skillet or 5-quart dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until golden brown on all sides-about 5 minutes. Remove chicken from skillet and set aside.
• In same large skillet, add onions, garlic, ginger, and remaining 1 tablespoon oil; saute, stirring constantly, just until onions are translucent. Stir in cinnamon, cumin, ground coriander, red pepper, turmeric, and saffron. Reduce heat to low and cook, stirring constantly, until onions are completely coated with spices-about 3 minutes.
• Increase heat to high. Add broth, fresh coriander, and parsley to skillet with onion mixture. Heat to boiling, stirring to combine. Return chicken to skillet, cover, reduce heat to low, and simmer until chicken is tender, approximately 30 minutes.
• Remove chicken from skillet to plate and set aside to cool. Continue to cook onion mixture, covered, until almost dry, about 15 minutes. Add eggs, salt, and pepper to onion mixture.Cook until soft curds form, about 3 minutes. Remove skillet from heat and set onion-egg mixture aside to cool.
• Topping:. Heat oven to 375 degrees F. Spread almonds on ungreased baking sheet and place in oven for 7 minutes or until lightly toasted. In food processor with chopping blade (or by hand), process almonds with sugar and cinnamon until coarsely ground.
• When chicken is cool enough to handle, remove and discard skin and bones. Tear chicken into 2-inch-long strips.
• To assemble bastilla, place phyllo between 2 sheets of waxed paper, then cover with damp towel. (Phyllo dries out very quickly. Each time you remove a sheet, be sure to cover remaining sheets with damp towel.) Brush 12-inch pizza pan with some melted butter. Remove 1 sheet of Phyllo and place on pan, letting the edges hang over the rim. Brush phyllo sheet with butter. Working quickly, stack and butter 11 more sheets, arranging them in the pan in an overlapping, circular fashion (like a pinwheel).
• On center of phyllo, in even layers, arrange half the Topping, half of onion-egg mixture, all of chicken strips, the remaining onion-egg mixture, and the remaining Topping, Fold overhanging phyllo over top of bastilla and brush top with butter.
• Continue to butter and arrange 12 phyllo sheets in the same pinwheel fashion over top of bastilla (as before). Carefully tuck the overhanging ends underneath it. Brush top and side of bastills with butter. Cover loosely with foil.(At this point, can be refrigerated two hours or up to 2 days before baking).
• Heat oven to 350 degrees F. Bake bastilla 20 minutes or until golden. (If bastilla has been chilled, bake 5 to 10 minutes longer.) Place a baking sheet or another 12-inch pizza pan over the bastilla and invert so that the underside is now on top. Return to oven on the new pan (or slide back onto original pan) and bake 25 minutes longer or until crisp and golden.
• If desired, sprinkle confectioners' sugar and ground cinnamon on top of bastilla.
• Note: Ground saffron is available in specialty shops. If you can't find it, crumble the commonly found saffron threads before measuring.