Moroccan Chicken Bastilla

4.4/5 rating (135 votes)
  • Prep Time: 1 hour
  • Bake Time: 30 minutes
  • Serves: 5
  • Complexity: medium
Moroccan Chicken Bastilla

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  • Chicken Filling:
  • 1 whole chicken of approximately 2 pounds
  • 2 large onions finely chopped
  • 1 cup of finely chopped parsley
  • 2 tablespoons of cooking oil
  • 1 teaspoon of ginger powder
  • 1 teaspoon of cinnamon powder
  • 1/4 teaspoon of turmeric powder
  • A large pinch of saffron
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of water
  • Eggs Filling: 6 eggs
  • Almonds Filling:
  • 10 oz of blanched almonds
  • 4 oz of powdered sugar
  • 2 tablespoons of orange blossom water
  • 1/4 of a teaspoon of cinnamon powder
  • Oil for frying
  • Dough Ingredients:
  • Phyllo dough (In Morocco, we use a dough called "Warka")
  • 1 stick of butter (melted)
  • 1 egg yolk


  1. Steps to Make the Chicken Filling:
    1 - On high heat, drizzle the oil in your pan. Add the onions, parsley, and spices. Mix well. 
    2 - Add the whole chicken. Cover your pan and let the chicken cook for 10 minutes.
    3 - Add some water to the chicken, just enough for the chicken to cook, our target is a thick sauce. Cover your pan and let the chicken cook for 30 minutes.
    4 - When the chicken is cooked, remove it from the sauce, let it cool down then separate the meat from the bone. Shred the meat into small pieces.
  2. Steps to Make the Eggs Filling:
    1- Add the 6 eggs to the sauce where the chicken was cooked.
    2- Lower the heat, and stir the eggs into the sauce.
    3- Do not cover your pan and let the sauce evaporate. The egg mixture should become dry after 10-15 minutes. Keep stirring from time to time.
  3. Steps to Make the Almonds Filling:
    1- Fry the almonds in the oil until they become golden brown.
    2- Remove excess oil from the almonds.
    3- Process the almonds with the powdered sugar, cinnamon, and orange blossom water in a food processor until the almonds are crushed.
  4. Steps to Fold the Bastilla:
    1- Brush your baking pan with melted butter. 
    2- Fold the phyllo pastry into 2 and put 3 layers in the middle of the baking pan. Place folded phyllo pastry sheets around the baking pan where 1/3 of their length is overhanging the edge of the pan. Brush the phyllo pastry with melted butter.
    3- Spread the egg mixture in the middle of the pan. Cover it with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter.
    4- Spread the chicken pieces. Cover them with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter.
    5- Spread the almond mixture.
    Cover it with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter. Carefully fold over the phyllo dough on all sides and brush the top of the pastry with melted butter and egg yolk.
    6- add 3-4 layers of phyllo dough pastry on top and tuck them in the bottom of the pie. Brush the surface with melted butter and egg yolk.
  5. Final Steps:
    1- Preheat the oven at 350 degrees and bake the bastilla for 20-30 minutes or until golden brown.
    2- Decorate the bastilla with powdered sugar and cinnamon powder before serving.
  6. Serving: Serve the bastilla hot. Bonne appetit!

Comments (35)

  • Helen Jackson

    Helen Jackson

    08 January 2011 at 15:52 |
    This recipe is utterly delicious. Easily 5*. Unfortunately, I accidentally gave it a low rating, which has brought the average score right down. Sorry.
  • liz


    10 May 2011 at 15:11 |
    I'm going to make this next week for a special dinner.
    What would be good to serve with it??
  • chajma


    15 May 2011 at 11:43 |
    i like it so much 3jeebniiiii bezaf :D
  • Rachida


    23 May 2011 at 20:30 |
    Very good! takes some time to make but worth it and very authentic taste.
  • latifa


    05 July 2011 at 13:35 |
    I have made this, following every step, it was alright, very heavy on the stomach and expensive to make. I won't be making it again using this recipe.
  • Recipes for diabetics

    Recipes for diabetics

    16 July 2011 at 11:22 |
    I couldnt have said it any better to be honest! keep up the awesome work. You are very talented & I only wish I could write as good as you do :) …
    Recipes for diabetics
  • meriam


    25 July 2011 at 01:10 |
    Can you make bastilla filling ahead of time (2 days)and assemble it the day you serve it? thank you very much!
  • Katie


    04 August 2011 at 18:14 |
    WOW! great recipe, easy to follow and fab results!
    keep these yummy recipes coming!
  • sanabil


    14 August 2011 at 01:35 |
    الله يعطيك الصحة ما شاء الله
  • katy


    22 August 2011 at 15:14 |
    I have tried it many times, and today I will prepare it for ftour with same ingredientes but in beriouate form. It's great recipe!!
  • Mounia


    02 September 2011 at 14:52 |
    Thank you Alia, I have tried it in the day of Eid and it tasted so delicious. I have one request if you dont mind. Can you please show us how to do the wer9a. Because the one I got from the stores doesnt taste nice and breaks very easily.

    jazaki Allah khair
    • Alia


      03 September 2011 at 06:33 |
      you should try Wholefoods, they often sell them there!
      • Mounia


        04 September 2011 at 00:34 |
        Alright thank you!
  • Frederico


    14 October 2011 at 10:55 |
    I've been looking for a good, authentic bastilla recipe. You just made me the happiest man in the world. Thank you so much!
  • Saleh Al-Buhairan

    Saleh Al-Buhairan

    29 November 2011 at 13:27 |
    Well done alia, يعطيك العافيه ويسلموا دياتك
  • brahim


    08 December 2011 at 06:09 |
    i like ur vedios alia. u are sexy and absolutely stunning. are u married alia
  • nassima


    06 January 2012 at 11:00 |
    bonjour Alia,
    j'ai finalement osé faire la pastilla qui m'a toujours paru difficile. mais grâce à votre recette elle est plus facile.
    j'habite en KSA et ici aussi on ne trouve pas l'war9a. on trouve le "Filo dough" qui est à mon sens très bien aussi.
    ma pastilla est réussie, et la semaine prochaine je vais faire celle qui est salée car mes enfants n'apprécient que modérément le mélange sucré-salé. je te donnerai des nouvelles. الله يحفظك ويرعاك
    • Alia


      06 January 2012 at 22:15 |
      Hi Nassima, so glad you liked it! I use "Filo dough" all the time to make briwat and pastilla, it's a perfect substitute. enjoy!
  • Triana


    19 January 2012 at 02:01 |
    Hi Alia,
    Thank you for the video. For someone who does not know how to cook, this recipe and illustration is really helping her a lot. This is one of my favorite of Moroccan dish. My mother-in-law makes it very good and tasty also. I have never cook Moroccan dishes before. I started with your recipe of chicken Bastilla and it turned out soooo good. It makes me want to cook more.Now Im going to try all you recipes one at a times. Keep up the good work!
    • Alia


      19 January 2012 at 06:27 |
      so glad you enjoyed it Triana! happy cooking :-)
  • Devon


    26 January 2012 at 22:56 |
    this recipe calls for orange blossom water, but i have no clue on where to find any. DO you know of any place that might sell it?
    • Alia


      27 January 2012 at 05:12 |
      you can find orange blossom water in oriental stores or you can buy it online (for example
  • Anna Wetterberg

    Anna Wetterberg

    21 March 2012 at 11:16 |
    Hello Alia!
    I love your pastilla recepie and thanks to the video it was a total success! Had difficulties with the folding before;-)
    One question...350 degrees, max on my oven is 250 (Sweden)
    But it works! Love, Anna
    • Alia


      21 March 2012 at 22:31 |
      glad it worked out! be careful with the oven. It's 350 Fahrenheit not Celsius. so make sure to check what your oven has (I think yours must be a C not F).
  • jenni


    03 June 2012 at 03:48 |
    Delicious recipe!!! Will make again and again. Turned out perfect. I didn't grate up the almonds quite as much though and I liked that extra bit of crunch. Thank you for your help!!
  • liz


    28 July 2012 at 21:50 |
    Let's try again--Alia can this be served at room temperature? I've made it before soon after
    coming out of the oven and it was good. What can you recommend?
    • Alia


      29 July 2012 at 15:14 |
      this dish has to be served hot, right out from the oven. :-)
  • Farmer Sylvia

    Farmer Sylvia

    01 October 2012 at 23:21 |
    A week ago I sat across from a gentleman from Morocco and he was telling about this wonderful dish. (I am from Canada). Today I followed your recipe and really appreciated your video and made this wonderful and interesting dish. I put it into the freezer as we have our Thanksgiving celebration coming up in a week. I plan to serve it as a side dish at our meal. I look forward to tasting it. Thanks for the recipe and wonderful instructions.
    • Alia


      04 October 2012 at 17:06 |
      so glad you found the recipe. enjoye!
  • Louisa Shutts

    Louisa Shutts

    18 May 2013 at 04:01 |
    Love this recipe!! Thank you Alia for posting this made my husband and I so happy!
    • Alia


      24 May 2013 at 01:52 |
      so glad you enjoyed it Louisa!
  • Nicole Yassa

    Nicole Yassa

    14 July 2013 at 22:34 |
    A few things I was confused on making two kinds of ghriba, these and the almond ones: Is "gomme arabique" something that I need for almond ghriba? I omitted it from mine since it was just a pinch. Also, what exactly is the difference between semolina wheat, course semolina and semolina flour? Is there a difference? I think that what I buy in the middle eastern store might be different than the "Red Mill" brand durum wheat semolina flour I bought at grocery. Not sure. I used Rachida Amhaouche's cookbook for la patisserie marocaine. Here's the ingredients list for Coconut Ghriba: It had 500g of coconut, 200g semoule, 350 g powdered sugar, zeste d'un citron, 5 eggs, demi verre de the of oil and another of butter, 1 sachet of levure. (I will of course use your much easier Americanized versions with American measurements next time, now that I see you have so many more recipes since I checked out your site last.) merci! choukrane!
  • Halimah Parsons Zawajatu Najib

    Halimah Parsons Zawajatu Najib

    18 June 2014 at 20:55 |
    I am looking forward to making bistilla. I am now living in Morocco so will be using warka dough. What is the difference between warka and filo? Do I need to use as much warka as the filo used in this recipe??
    Any advice greatly appreciated.
  • Halimah Parsons Zawajatu Najib

    Halimah Parsons Zawajatu Najib

    18 June 2014 at 20:57 |
    Can bistilla be frozen uncooked. I would like to make some individual ones for this upcoming Ramadan.
  • Bob Bass

    Bob Bass

    28 November 2015 at 04:27 |
    I am a total non cook. I have had bastilla at resturants and wanted to try it. I wanted to see if I could make smaller individual ones and how they would do after being frozen. I made the large Bastila faithfully following your directions, froze for two weeks, slow thawed in refrig for a day, cooked it and it was perfect. I made a small 5in pie and it was excellent. Thanks so much, it was a new thanksgiving standard at my house

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