577 calories
moroccan chicken bastilla
My macro-friendly, high-protein approach to this delicious moroccan classic. It’s definitely a more elaborate, work-intensive meal, but it is 100% worth it, promise!
41.7g 61.1g 15.4g
carbs protein fat
INGREDIENTS
DIRECTIONS
for 2 servings
for the fillings
large onion
parsley
garlic cloves
cinnamon
ginger powder
turmeric
saffron (powder)
sweetener
salt to taste
large onion
parsley
garlic cloves
cinnamon
ginger powder
turmeric
saffron (powder)
sweetener
salt to taste
Finely chop the onions and parsley, and crush the garlic cloves
Sautée all ingredients in a non-sitck pot over medium-high heat until onions become translucent
2
1/2 litre
chicken breasts
boiling water
Push the sautéed onion-parsley mix to the border of the pan, and place the chicken breasts in the middle of the pan to briefly brown them on both sides
Once the chicken is browned on both sites, add about 1/2 litre of boiling water to the pan (or just enough to cover the chicken breasts
Simmer on low heat until chicken is fully cooked through (about 15 min)
Once cooked through, remove chicken from the pan and add it into a large bowl and shred it (either with forks or with an electric mixer)
To keep the chicken moist, pour over some of the liquid in the pan (careful to not get any onions or parsley in the meat)
1
100g
egg
egg whites
Add to the onion-parsley sauce and cook over high heat until the eggs are completely done and all the liquid has evaporated
Once done, transfer the mix into a sieve and let it strain for about 30mins to allow any excess moisture to drip out
30g
2 tbsp
1/2 tbsp
almonds
sweetener
cinnamon
Roast almonds over medium-high heat, transfer to cutting board, and chop roughly
Transfer chopped almonds in a small bowl and mix with cinnamon and sweetener
at this point, you should end up with thee separate fillings:
- the juicy shredded/pulled chicken
- the egg-parsley mix
- the sweet and crunchy cinnamon almonds
assembling the bastilla
4
Filo dough sheets (166g)
Preheat the oven to 190°C / 375°F
Lightly oil a small round baking dish and carefully place the filo sheets in the dish one by one, lightly spraying every layer with a bit of oil
Add in the shredded chicken, followed by the onion-parsley-egg mix, and finish with the cinnamon almonds
Fold the filo layers over top to ‘close up’ the pie and bake for 20-30min or until the filo is nice and golden brown around the edges
I love dusting the finished bastilla with some powdered sugar and cinnamon, and serving it alongside a fresh green salad – simply heavenly!
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