Authentic Moroccan Chicken Bastilla Recipe (Step-by-Step)

Moroccan Chicken Bastilla is one of the most iconic dishes in Moroccan cuisine. This traditional pie combines tender spiced chicken, caramelized onions, crunchy almond praline, eggs, and crispy warqa pastry. It is the perfect centerpiece for weddings, Ramadan, Eid, and family celebrations.

Ingredients

For the Chicken Filling

2 whole chickens (about 2.5 kg total)
2 kg onions, finely sliced
3 tbsp olive oil
3 tbsp vegetable oil
1 tbsp salt (or to taste)
1 tbsp smen (Moroccan preserved butter)
1 tbsp ground ginger
1 tsp black pepper
1 tsp turmeric
2 cinnamon sticks
A pinch of saffron threads
1 tsp Bastilla spice mix (optional)
1 small bunch fresh parsley, chopped
8 eggs

Almond Praline

500 g roasted almonds, coarsely ground
100 g powdered sugar
1 tbsp ground cinnamon
A small pinch of mastic gum (optional)
1 packet orange blossom water

For Assembly

Warqa pastry (or phyllo pastry)
Melted butter
1 egg yolk (for sealing)
Powdered sugar
Ground cinnamon

Instructions

Step 1

Cook the chicken with the onions, olive oil, vegetable oil, smen, parsley, saffron, cinnamon sticks, ginger, black pepper, turmeric, salt, and Bastilla spices until the chicken becomes tender.

Step 2

Remove the chicken, let it cool slightly, then shred the meat and discard the bones.

Step 3

Continue cooking the onions until the sauce becomes thick. Add the eggs one at a time while stirring continuously until fully cooked.

Step 4

Mix the roasted ground almonds with powdered sugar, cinnamon, mastic gum, and orange blossom water to prepare the almond praline.

Step 5

Brush a large baking pan (about 40 cm) with melted butter. Layer several sheets of warqa pastry, leaving the edges hanging outside the pan.

Step 6

Spread the chicken evenly, then add the onion and egg mixture. Finish with the almond praline.

Step 7

Fold the pastry over the filling, brush with butter, seal with egg yolk, and cover with more pastry if needed.

Step 8

Bake in a preheated oven at 180°C (356°F) for 35–45 minutes, or until golden brown and crispy.