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:
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.
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.
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.
4 large phyllo pastry sheets (9×14 inches), thawed
Powdered sugar and cinnamon for dusting
Instructions
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.
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.
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.
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).
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.
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.
