Simple Chicken Bastila Skillet
This Moroccan Chicken Bastila Skillet delivers the classic sweet-savory flavors of bastila in a simplified, one-pan format. Tender spiced chicken, eggs, herbs, and toasted almonds are wrapped in crisp phyllo for a stunning, aromatic dish perfect for sharing.
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Ingredients
- 2 lb boneless skinless chicken thighs
- 1 piece large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tsp ras el hanout
- 0.50 tsp ground ginger
- 0.50 tsp ground cinnamon
- 0.25 tsp turmeric
- 0.25 tsp red pepper flakes
- 0.75 tsp kosher salt, plus more to taste
- 0.50 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 0.33 cup sliced almonds, toasted
- 6 pieces medjool dates, pitted and chopped
- 3 pieces large eggs, beaten
- 8 pieces phyllo dough sheets (9x14 inch), thawed
- 3 tbsp olive oil, divided
- 1 tsp powdered sugar, for garnish (optional)
- 0.25 tsp ground cinnamon, for garnish (optional)
Instructions
- 1
Pat the chicken thighs dry and season both sides with 0.5 tsp kosher salt. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden, about 3-4 minutes per side. Remove chicken and set aside.
- 2
Add the sliced onion and minced garlic to the same skillet. Sauté for 3-4 minutes until softened, adding a splash of oil if needed.
- 3
Stir in ras el hanout, ground ginger, cinnamon, turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
- 4
Return the chicken to the skillet. Add 0.5 cup water. Cover and simmer on low for 20 minutes, or until the chicken is cooked through and tender.
- 5
Remove the chicken from the skillet and shred it using two forks. Leave the onion and liquid in the skillet.
- 6
Increase heat to medium. Stir the beaten eggs into the onion mixture, cooking gently and stirring until just set and slightly creamy, about 2-3 minutes.
- 7
Return the shredded chicken to the skillet. Add chopped dates, toasted almonds, parsley, and cilantro. Mix well and cook for 2 minutes. Taste and adjust seasoning with salt if needed. Remove from heat.
- 8
Preheat oven to 375°F (190°C). Brush the top of the chicken mixture with 1 tbsp olive oil. Layer 4 sheets of phyllo dough over the skillet, brushing each sheet lightly with olive oil and tucking the edges down the sides. Spoon the chicken filling evenly over the phyllo.
- 9
Cover the filling with the remaining 4 sheets of phyllo, brushing each with oil and tucking in the edges to seal. Score the top lightly with a sharp knife.
- 10
Bake in the preheated oven for 18-22 minutes, or until the phyllo is crisp and golden brown.
- 11
Remove from oven and let rest for 5 minutes. Dust with powdered sugar and cinnamon if desired. Slice and serve warm.
Nutrition Facts
Per Serving
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