Chicken bastilla with orange salad

Preparation time
less than 30 mins

Serves
Serves 6

The bastilla is a famous chicken pie from Morocco that combines sweet and savoury flavours.

By Nargisse Benkabbou

For the chicken bastilla

  • 3 tbsp olive oil
  • 4 large onions, sliced
  • 700g/1lb 9oz boneless, skinless chicken thighs or breasts
  • 20g/¾oz fresh coriander, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp ras el hanout
  • ¼ tsp ground turmeric
  • ¼ tsp ground ginger
  • 1/8 tsp ground black pepper
  • 150ml/5fl oz chicken stock
  • 2 tbsp runny honey
  • 2 tsp ground cinnamon, plus extra for dusting
  • 100g/3½oz blanched almonds
  • 100g/3½oz shelled unsalted pistachio nuts
  • 2 tbsp caster sugar
  • 50g/1¾oz unsalted butter
  • 5 large free-range eggs
  • 325g/11½oz filo pastry sheets
  • 3 lemons, finely grated zest only
  • 1 free-range egg yolk
  • icing sugar, for dusting
  • salt

For the orange salad

  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tsp lemon juice
  • 5 oranges, peeled and segmented
  • 200g/7oz carrots, peeled and cut into thick ribbons
  • 1 large cucumber, peeled and cut into thick ribbons
  • 150g/5½oz black olives, pitted and chopped
  • 85g/3oz walnuts, roughly chopped
  • sea salt flakes
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