Moroccan Chicken Bastilla

One of my favorite dishes in Moroccan cuisine is Chicken Bastilla (pronounced bastiyya). It is a meat pie filled with ground chicken, spices and almonds enclosed in warqa (Moroccan pastry that is similar to phyllo dough) and then sprinkled with a generous amount of powdered sugar and cinnamon. I know it sounds interesting, but the flavors and textures are incredible.

Typically you eat Moroccan food with your hands and you can use bread as a utensil. This course for instance is served piping hot and you have to puncture though the dough to allow the steam to escape.

Moroccan food consists of many courses of  hot and cold salads, soups, tender meats, fruits, desserts and teas.













Moroccan Chicken Bastilla
Serves 6

Ingredients

• 1 cup slivered almonds
• 1/4 cup confectioners' sugar, plus extra for sprinkling on finished dish
• 1 1/2 teaspoons pumpkin pie spice
• 3 tablespoons butter
• 2 onions chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots chopped
• 1 1/2 cups chicken broth
• 4 cups shredded cooked chicken
• 6 phyllo sheets, thawed

Directions

1. Heat oven to 400°F. Add almonds, confectioners' sugar and 1 teaspoon pumpkin pie spice to food processor and pulse for 30 seconds until finely chopped.
2. Heat 1 tablespoon butter in a large skillet over medium heat. Add onion and cook for about five minutes until softened. Add remaining 1/2 teaspoon pumpkin pie spice, cumin and salt; cook for 1 minute. Stir in carrots and 3/4 cup chicken broth and cook for about 5 more minutes; until carrots are softened. Remove from heat and stir in chicken until well mixed.
3. Coat a 2 quart shallow baking dish with nonstick cooking spray; sprinkle 1/2 cup of almond mixture over bottom. Spoon chicken mixture into casserole; sprinkle with remaining almond mixture. Evenly pour remaining chicken broth on top.
4. Melt remaining 2 tablespoons of butter. Place one sheet of phyllo dough on top of casserole dish. Brush entire surface lightly with some of the melted butter. Place next sheet of phyllo dough and brush with butter. Continue with remaining sheets and butter. Bake  20 to 25 minutes, until filling is hot and phyllo is browned. Sprinkle casserole with additional confectioners sugar and cinnamon.