Best Moroccan Chicken Bastilla/Pastilla With Almonds Recipe - Mini Chicken Bastilla-

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and sunflower seeds are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Place 3 cups of whole almonds in a medium pot and cover with cold water.

Boil the almonds for 5 minutes, then strain and cool them.

Peel the almonds by squeezing them to remove the skins.

Let the blanched almonds dry for 1-2 hours.

Heat 1 cup of vegetable oil in a large frying pan over medium heat.

Fry the blanched almonds until they are light brown, then strain them to remove excess oil and let cool.

Reserve half a cup of fried almonds for decoration and pulse the rest in a food processor until chunky.

Mix the almond chunks with 0.5 cup powdered sugar, 1 tablespoon ground cinnamon, and 1 tablespoon orange blossom water, then set aside.

In a large pot, heat 2 tablespoons extra virgin olive oil and 1 tablespoon vegetable oil over medium heat.

Add 6 chopped onions and 6 crushed garlic cloves to the pot.

Season with black pepper, ground turmeric, ground ginger, and sea salt, then add crushed saffron threads and mix.

Add the whole chicken, a bunch of cilantro, and 2 cinnamon sticks to the pot and cover.

Cook for 5 minutes, turn the chicken, and cook for another 5 minutes.

Add 1 cup of water, reduce heat to low, cover, and cook for 30 minutes or until the chicken is done.

Remove the chicken and let it cool, then discard the cilantro and cinnamon sticks from the pot.

Increase heat to medium-high to reduce the sauce, adding 0.5 cup granulated sugar and 1 tablespoon ground cinnamon until thickened (10-15 minutes).

Break 8 eggs into the sauce, stirring to cook for about 5 minutes, then remove from heat and let cool.

Shred the cooled chicken and set aside.

To assemble, brush a spring roll sheet with melted butter and place it in a bowl.

Add 2 tablespoons of the almond mixture, followed by 2 tablespoons of the egg mixture, and then the shredded chicken.

Sprinkle with more almond mixture, fold the edges of the spring roll sheets toward the center, and brush with egg wash to secure.

Remove the pastilla from the bowl and brush with melted butter before placing it on a parchment-lined baking sheet.

Preheat oven to 320°F (160°C) and bake for 45 minutes until golden brown.

Decorate with honey, powdered sugar, and sliced fried almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens