This is the first Sunday Supper post I’ve done on this blog! For a little background- for the past year or so I’ve been planning, shopping for, cooking, and photographing Sunday dinners. It’s an opportunity for me to choose what we’re eating and have more experience in the kitchen!
Also, wow this is my 50th post! That definitely deserves a celebration.
Tonight I made a simple chicken bastilla, which was really good. This is the recipe I used from vikingrange.com with some changes (I used ground chicken instead of rotisserie chicken):
- 4 ounces almonds
- 1/2 teaspoon cinnamon, plus 1/2 teaspoon for chicken filling and additional for top of bastilla
- 1/4 cup powdered sugar, plus 1/8 cup for the chicken filling and additional for top of bastilla
- 2 Tbsp melted butter, plus more for brushing on the filo dough
- 1/2 a medium onion, peeled and finely chopped
- about 3/4 of a pound ground chicken
- 1/2 teaspoon ground black pepper, or to taste
- small pinch saffron
- 1/4 cup chopped fresh cilantro
- 2 eggs, beaten
- Salt and freshly ground black pepper, to taste
- 1/2 package prepared filo dough, defrosted in the refrigerator for several hours or overnight (12 sheets will be used, in all)
- Preheat oven to 400 degrees F. Chop almonds then toast in a skillet until golden. Grind in a food processor fitted with a metal blade with the cinnamon and powdered sugar until almonds reach the consistency of ground coffee. Set aside.
- Whisk 1/8 cup of powdered sugar, a pinch of salt and a few grinds of pepper into the beaten eggs.
- Heat butter in a large skillet over medium-high heat. Add onion and sauté until very soft. Add ground chicken and cook until it loses it’s raw look. Add the pepper, saffron, cinnamon, cilantro, and salt to taste. Add the egg mixture and stir together until the egg is cooked. Taste the mixture now to check the seasoning. Add more salt, pepper, or cinnamon if needed. You can leave this filling covered in the fridge for now and assemble the pastry and bake it later if you want.
- Spray a 9-inch pie pan with nonstick cooking spray. Place 1 sheet of the phyllo dough in the bottom of the prepared pan, extending some over the sides. Brush with butter and place another sheet in the bottom of the pan, so that the bottom and sides of the pan are fully covered. Repeat with 2 more pieces of dough, brushing each with butter before adding another sheet. Sprinkle half of the almond mixture over the dough. Top with three sheets of phyllo, brushing each sheet with butter.
- Spoon chicken mixture over dough. Top with three more sheets of phyllo dough, brushing each with butter. Spread with remaining almond mixture. Top with 1 sheet of phyllo dough and brush with butter. Fold the excess dough over the top and brush with butter. Bake 35 minutes, or until it’s golden. Sprinkle with powdered sugar and cinnamon, slice into wedges and serve.
Overall, the bastilla turned out wonderfully but was a little too dry because I didn’t cover the chicken filling when I left it until the evening when I assembled the pastry. I served this with a simple green salad, but I’m sure there are more Moroccan themed salads that this could be served with.