271 – Mini Chicken Bastilla / Pastilla Recipe – Briwat Special Episode 4 / مينى باستيلا بالدجاج
- 1 pound (500 grams) chicken (breast and legs)
- 1 large onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 tablespoon finely chopped cilantro
- 2 tablespoons finely chopped parsley
- Chicken spices:
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 2 tsps ground ginger
- 2 tablespoons vegetable oil
- 1 tablespoon olive oil
- 2 tablespoons white granulated sugar
- 3 large eggs
- 1 cup raw blanched almonds
- 1/4 cup granulated sugar
- Vegetable oil for frying
- Warka or Phyllo Dough
- Egg yolk (for glueing the warka)
- Melted butter
- Vegetable oil for frying (or you can bake the Bastilla)
- Powder sugar and ground cinnamon for decoration
Step 1: Cooking the Chicken
1- Place the chicken in a cooking pot.
2- Add the chopped onion to the chicken.
3- Add the crushed garlic, the finely chopped cilantro, the finely chopped parsley, salt, pepper, ground turmeric, ground cinnamon, and ground ginger.
4- Also add the vegetable oil and olive oil.
5- Mix all the ingredients together.
6- Cover the pot and cook the chicken on medium-high heat until done. From time to time, check on the chicken, turn it over, and add hot water if necessary for the chicken not to stick to the pot and burn. Also, the water is necessary to cook the chicken – but there should never be more than 2 cups of sauce in the pot.
7- It will take around 30 minutes for the chicken to be cooked. You know it is done when you taste it or cut it and the chicken is soft.
8- When the chicken is ready add the sugar to the pot and mix it in with the sauce. Cook the chicken and sauce on medium heat for around 1-2 minutes until the sugar is dissolved in the sauce.
9- Remove the chicken from the sauce. Place it in a plate and reserve. Keep the sauce in the pot, we are going to use it in the next steps.
Step 2: Cooking the Eggs
1- Break the eggs and add them to the sauce in the pot. Stir to mix in the eggs. Cook the eggs in the sauce on medium-high heat for around 4-5 minutes until they are cooked. You will see they are done when they become solid.
2- Once cooked, pour the eggs and the sauce in a strainer. Stir until the liquid is removed from the solids. Discard the liquid and keep the solid egg-onion mixture.
3- Place the egg-onion mixture in a large plate, and shred the chicken on top.
4- Mix both the egg mixture and the chicken pieces. Reserve until it cools down before using.
Step 3: Preparing the Almond Mixture
1- Heat vegetable oil in a flat pan. Once hot, add the blanched almonds to it and fry for around 5-8 minutes until they become golden brown.
2- Place the almonds on a plate covered with paper towel to absorb excess oil.
3- Using a food processor, mix the fried almonds with the sugar until you get a smooth paste.
Step 4: Assembling the Bastilla
1- Take a round Warka dough and brush with melted butter. You can also use phyllo dough.
2- Place a little bit of the chicken-egg mixture in the center of the warka. Top the chicken mixture with a little bit of the almond mixture.
3- Bring the sides of the wark to the center to cover the filling creating a circular shape. Use egg yolk to glue the wark in the center.
4- Cover the center with another warka and flip the bastilla. Now the chicken filling is at the top facing you.
5- Bring the edges of the warka to the center creating a circular shape. Use egg yolk to glue the edges.
6- Flip the bastilla again. Now the almond filling should be at the top, facing you. this is how you serve the bastilla (the almond filling at the top and the chicken filling below it). Brush the bastilla with melted butter.
Step 5: Cooking the Bastilla
1- You can either bake the bastilla in a hot oven (380 F / 190 C) until the bastilla becomes deep golden brown. Or you can heat vegetable oil in a flat pan and fry the mini bastilla from both sides.
2- Decorate with dusted powder sugar and ground cinnamon. Serve hot.