Chicken Bastilla Recipe
"Chicken Bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing, and crunchy topping of fried almonds sweetened and flavored with orange flower water. A garnish of powdered sugar and cinnamon adds to the fabulous blend of flavors. This authentic recipe does take some time to prepare, but you'll find it well worth the effort. How to Make Chicken Bastilla shows how to assemble the bastilla. Make bastilla a day or more in advance, and refrigerate or freeze until baking time. Also try Seafood Bastilla. Makes one 12" bastilla. Serves 4...."
INGREDIENTS
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1 whole, large chicken, cut into pieces, skin and fat removed
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2 very large sweet white onions, chopped medium
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1 tablespoon ginger
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2 teaspoons salt
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1 1/2 teaspoons white pepper
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1 teaspoon black pepper
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1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
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1 teaspoon saffron threads, crumbled
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2 or 3 cinnamon sticks
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1/4 cup butter
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1/4 cup olive oil
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1/4 cup chopped fresh cilantro
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8 eggs, beaten
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2 cups whole blanched almonds
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vegetable oil, for frying the almonds
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1/2 cup powdered sugar
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2 tablespoons orange flower water
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1 tablespoon butter, softened
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1/2 kg (about 1 lb.) warqa or phyllo dough
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1/2 cup butter, melted
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1 egg yolk, beaten
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1/2 cup powdered sugar
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2 or 3 tablespoons cinnamon
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