All the things you will need to make Moroccan Chicken Bastilla: Phyllo dough, 7 eggs, butter, whole chicken (about 2 to 4lbs) , 2 yellow onions, fresh parsley (both finely chopped), oil for frying, turmeric, cinnamon, ginger powder, powdered sugar, blanched slivered almonds, orange blossom water, saffron and salt and pepper. Word. Let's get started...
Add oil to pan, then onions, then parsley, then spices. Stir. Add the chicken. Cook for 10 minutes on medium heat, then add a little water (about 2 cups) and cook the chicken on high heat for 25 to 30 minutes.
Separately, fry the almonds...(reserve a little bit of the almond oil for later)
Add 4 ounces of powdered sugar, 1 tbsp of cinnamon and 2 tbsp of orange blossom water. I have a mini food processor, so I had to do mine in batches.
When the beast is done cooking, take it out. Add 6 eggs to the remaining mixture. Cook and stir till eggs are done. Keep cooking on low till the mixture is dry.
Remove the bird from the pot. You can tell it's ready when the meat falls off the bone with a fork. My chicken took me 30 minutes to cook.
Pull the chicken off the bone and then mix one tablespoon of the almond oil into the chicken evenly. This helps flavor the chicken.
Egg mixture is looking ready...
Almond mixture is ready to go!
Add phyllo dough to the bottom of a buttered baking dish. Also have phyllo dough extend out of the dish from each side. (Used to cover the dish in the end)
Add the egg mixture. Separate layers with a sheet of phyllo dough.
Add the chicken.
Add the almond mixture.
Add more layers of phyllo dough. Tuck in the sides as you add the layers.
All wrapped up and ready to go. Coated in an egg wash - there's your 7th egg. Bake at 350 for 20 to 30 min or until golden brown.
All the things you will need to make Moroccan Chicken Bastilla: Phyllo dough, 7 eggs, butter, whole chicken (about 2 to 4lbs) , 2 yellow onions, fresh parsley (both finely chopped), oil for frying, turmeric, cinnamon, ginger powder, powdered sugar, blanched slivered almonds, orange blossom water, saffron and salt and pepper. Word. Let's get started...
Add oil to pan, then onions, then parsley, then spices. Stir. Add the chicken. Cook for 10 minutes on medium heat, then add a little water (about 2 cups) and cook the chicken on high heat for 25 to 30 minutes.
Separately, fry the almonds...(reserve a little bit of the almond oil for later)
Add 4 ounces of powdered sugar, 1 tbsp of cinnamon and 2 tbsp of orange blossom water. I have a mini food processor, so I had to do mine in batches.
When the beast is done cooking, take it out. Add 6 eggs to the remaining mixture. Cook and stir till eggs are done. Keep cooking on low till the mixture is dry.
Remove the bird from the pot. You can tell it's ready when the meat falls off the bone with a fork. My chicken took me 30 minutes to cook.
Pull the chicken off the bone and then mix one tablespoon of the almond oil into the chicken evenly. This helps flavor the chicken.
Egg mixture is looking ready...
Almond mixture is ready to go!
Add phyllo dough to the bottom of a buttered baking dish. Also have phyllo dough extend out of the dish from each side. (Used to cover the dish in the end)
Add the egg mixture. Separate layers with a sheet of phyllo dough.
Add the chicken.
Add the almond mixture.
Add more layers of phyllo dough. Tuck in the sides as you add the layers.
All wrapped up and ready to go. Coated in an egg wash - there's your 7th egg. Bake at 350 for 20 to 30 min or until golden brown.
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