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

Chicken Bastilla is a Moroccan famous Chicken pie. A light, crispy Warqa Pastry or Spring Roll Pastry, tender shredded chicken cooked in aromatic spices, crunchy sweetened fried almond with orange blossom water, and a great sweet and savory eggs mixture. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors. You will never try something like this in any other cuisine except in Moroccan cuisine.
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INGREDIENTS
For the Almonds:
3 cups whole almonds
½ cup powdered sugar
1 Tbsp ground cinnamon
1 Tbsp orange blossom water
Vegetable oil to fry the almonds
For the Chicken
1 medium whole chicken cut into half
6 medium finely chopped onions
6 crushed garlic cloves
½ cup fresh chopped parsley
A bunch of fresh cilantro
1 tsp ground turmeric
1 tsp ground ginger
½ tsp black pepper
A pinch of saffron thread
2 cinnamon sticks
2 Tbsp extra virgin olive oil / 1 Tbsp vegetable oil
1 cup of water
For the Eggs Sauce
1/2 cup granulated sugar
1 Tbsp ground cinnamon
8 large eggs
Assembling the Bastilla
Spring Roll Sheets
½ cup unsalted melted butter and 2 Tbsp vegetable oil
egg wash to secure the Bastilla / 1 egg yok
Garnish
Honey, sliced Fried almond , Powdered sugar, and cinamon
INSTRUCTIONS
Step 1: Preparing the Almonds
1. Boil the almonds over medium heat for 5 min,
2. Remove them from heat and immediately pour them into a strainer,
3. Peel by squeezing the nuts with your index finger and thumb,
4. Place the blanched almonds on a single layer over a clean kitchen towel, and let them dry for 2 hours,
5. Fry the blanched almonds in a large pan covered with vegetable oil
6. Use a skimmer to check the color of the almonds, make sure they don’t overcook,
7. Remove the almonds from the pan, then drain them from the oil,
8. To stop the cooking process, place the fried almonds in a single layer over a large paper towel. Let them cool completely,
9. Transfer them into your food processor, pulse several times until you become chunky,
11. Place them in a large mixing bowl, add 1 Tbsp ground cinnamon, ½ cup powdered sugar, 1 Tbsp orange blossom water, then mix well,
Step2: Cooking the Chicken
12. Over medium heat place a large pot, add 2Tbsp olive oil, 1 Tbsp vegetable oil, Place the finely chopped onions, crushed garlic cloves, black pepper, ground turmeric, ground ginger, salt, crushed saffron thread, mix the ingredients, add the chopped parsley,
13. Add the chicken, a bunch of cilantro and the 2 cinnamon sticks, cover the pot and cook for 5 min,
14. Turn the chicken over and cook for another 5 min,
15. Add 1 cup of water, reduce the heat to low, cover the pot and cook for 30 min,
16. When the chicken is cooked, remove it from the port and set it aside,
17. Remove the cilantro and the cinnamon sticks then discard,
18. Increase the heat to medium and let the water evaporated and reduce the sauce, add 1/2 cup granulated sugar and 1 Tbsp ground cinnamon, and mix,
19. Continue mixing until the sauce becomes thick,
20. Break the eggs into the sauce, cook them over Med/high heat for 5 min,
21. Transfer the eggs mixture into a large plate and let it cool,
22. Take off the chicken skin and remove the meat from the bones, then shred it into small pieces,
Step4: Assembling and Baking the Bastilla
23. Thaw the Spring Roll sheets on your counter for 2 hours and cover them with a damp kitchen towel to keep them from drying out,
24. Place one sheet over your worksurface, brush it with melted unsalted butter and vegetable oil , then place it inside a small bowl,
25. First put 2 Tbsp almonds mixture, add 2 Tbsp eggs mixture as a second layer, add the shredded chicken as a 3rd layer, spread them evenly, last sprinkle the top with the almonds,
26. Bring the sides of the spring roll toward the center and brush the edges with the eggs wash to glue it,
27. Remove the first filled bastille from the bowl, now brush the second sheet with the butter and place it in the same bowl,
28. Place the first filled Bastilla inside the second sheet, and fold the edges toward the center to cover it and glue it with the egg wash ,
29. Brush the top of the mini Bastilla with melted butter and place it over a baking sheet covered with parchment paper,
30. Repeat the same processes until the filling is over,
31. Cut some Spring Roll sheets into fine strips to decorate the top of the Bastilla,
32. Brush the top with egg yok to get a nice golden color,
33. Place the Bastillas in the center rack of your preheat oven and bake for 45 min or until it’s golden brown,
34. Remove them from the oven, let them cool for a few min then decorate them,
35. Serve them while it’s still hot and crunchy, ENJOY!
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