Chicken Bastilla is Morocco’s famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing and a crunchy topping of fried almonds sweetened 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. For how to assemble the bastilla step by step see how to make chicken bastilla.
Make bastilla a day or more in advance, and refrigerate or freeze until baking time. If you enjoy making this chicken version, you may want to give seafood bastilla a try.
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