Skillet Bastila (Moroccan Chicken Pie) At Le Stanze Bistrot Cafe

Le Stanze Bistrot Cafe – Skillet Bastila, also spelled pastilla, is a well-known Moroccan dish that blends savory and sweet flavors. Traditionally, it consists of crispy warqa pastry filled with stewed chicken, scrambled eggs, and toasted almonds. The dish is a staple in Moroccan celebrations, showcasing the country’s rich culinary heritage. This simplified skillet version retains the essence of bastila but significantly reduces preparation time.

A Brief History of Skillet Bastila

Bastila is a Moroccan national dish with roots in Andalusian, Moorish, and Arab culinary traditions. Originally introduced by the Moors during the 15th century, bastila evolved with local Moroccan ingredients and spices, such as saffron, ginger, and cinnamon. Traditionally, pigeon or squab was used as the filling, but chicken has become more common over time. In coastal regions, seafood variations are also popular.

Key Simplifications in This Recipe
To make bastila more accessible, this recipe introduces three key modifications:

1. Using Boneless Chicken Thighs
   • Traditional bastila requires stewing a whole chicken before shredding it. This recipe simplifies the process by using boneless, skinless chicken thighs, which cook faster and retain moisture. Pre-cooked or rotisserie chicken can also be used for convenience.
2. Substituting Warqa with Phyllo Dough
   • Warqa pastry, commonly used in Morocco, is difficult to find in other regions. Phyllo dough serves as a suitable replacement, providing a similarly crispy texture when baked.
3. Skipping the Layering Process
   • Instead of layering the filling between multiple sheets of pastry, this recipe crinkles phyllo sheets and places them over the filling. This technique saves time while maintaining the dish’s signature crispy texture.

Recipe Details

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Ingredients Of Making Skillet Bastila

• 1 cup (100g) sliced almonds
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 3 medium yellow onions (24 ounces; 680g), thinly sliced
• 1 cup (20g) fresh cilantro, finely chopped
• 3 tablespoons (45ml) honey (adjust to taste)
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Small pinch saffron (optional)
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons kosher salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 pounds (910g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (120ml) chicken stock or vegetable broth
• 6 eggs, beaten
• 4 tablespoons (56g) unsalted butter, melted
• 4 large phyllo pastry sheets (9×14 inches), thawed
• Powdered sugar and cinnamon for dusting

Instructions

1. Prepare the Almonds
   • Preheat oven to 350°F (175°C).
   • Spread almonds evenly on a baking sheet and toast until golden, 10-15 minutes. Set aside.
2. Cook the Onions and Spices
   • In a 12-inch skillet, heat 1/4 cup of olive oil over medium-low heat.
   • Add sliced onions, cover, and cook until soft and translucent (7-10 minutes).
   • Stir in cilantro, honey, garlic, turmeric, ginger, saffron, cinnamon, salt, and black pepper. Cook for 2 minutes until fragrant.
3. Cook the Chicken
   • Add chicken to the skillet and stir until coated in spices.
   • Pour in chicken stock and simmer until the chicken is tender and coated in a thick sauce (15-20 minutes).
   • Adjust seasoning with salt and honey if needed.
4. Prepare the Eggs
   • In a small skillet, heat 1 tablespoon of olive oil.
   • Scramble eggs with a pinch of salt until just set but slightly moist (1-3 minutes).
5. Assemble the Bastila
   • Scatter scrambled eggs over the chicken mixture.
   • Sprinkle toasted almonds evenly over the top.
   • Brush one phyllo sheet with melted butter, crinkle it, and place it on top of the filling.
   • Repeat with remaining sheets until the skillet is fully covered.
6. Bake the Bastila
   • Bake until the filling is bubbly and the pastry is golden brown (about 25 minutes).
   • Dust with powdered sugar and cinnamon before serving.

Make-Ahead and Storage Tips

• Toasted almonds can be stored in an airtight container for up to 2 weeks.
• The chicken filling can be prepared up to 3 days in advance and refrigerated. Reheat before assembling the dish.
• Leftovers can be stored in an airtight container for up to 3 days and reheated in an oven.

This simplified bastila recipe preserves the essence of the traditional dish while making it more practical for everyday cooking. By using pre-cut chicken, substituting warqa with phyllo, and skipping time-consuming layering, you can enjoy the rich flavors and textures of Moroccan cuisine in a fraction of the time. Whether for a special occasion or a quick family dinner, this skillet bastila is an excellent way to bring Moroccan flavors to your table with ease.

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