Hey, Lykkers, get ready to embark on a flavorful journey that combines sweet and savory in a crispy, golden pastry. This traditional Moroccan Chicken Bastilla is perfect for special occasions or when you want to treat yourself to something truly extraordinary.

Now, buckle up, and let's see how we can make this culinary delight at home!

Ingredients

For the Chicken Filling:

- 1 whole chicken (about 3-4 lbs), cut into pieces

- 2 large onions, finely chopped

- 4 cloves garlic, minced

- 1 teaspoon ground ginger

- 1 teaspoon ground cinnamon

- 1 teaspoon ground turmeric

- 1 teaspoon ground black pepper

- 1/2 teaspoon ground saffron threads

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon ground paprika

- 1/4 cup fresh cilantro, chopped

- 1/4 cup fresh parsley, chopped

- 1/2 cup water

- 3 tablespoons olive oil

- Salt to taste

For the Egg Mixture:

- 6 large eggs

- 1/4 cup lemon juice

For the Almond Topping:

- 1 cup blanched almonds

- 1/4 cup powdered sugar

- 1 teaspoon ground cinnamon

For the Pastry:

- 1 package phyllo dough (about 16 sheets)

- 1/2 cup melted butter

For Garnish:

- Powdered sugar

- Ground cinnamon

Directions

Prepare the Chicken Filling:

- In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.

- Add chicken pieces, ginger, cinnamon, turmeric, black pepper, saffron, nutmeg, paprika, cilantro, and parsley. Stir well to coat the chicken with spices.

- Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until chicken is tender.

- Remove chicken from the pot, shred the meat, and discard bones. Continue to cook the sauce until it thickens.

Prepare the Egg Mixture:

- In a bowl, beat eggs with lemon juice. Add to the pot with the thickened sauce, stirring constantly until eggs are cooked and the mixture is thickened. Set aside.

Prepare the Almond Topping:

- In a skillet, toast almonds until golden brown. Let cool, then grind with powdered sugar and cinnamon.

Assemble the Bastilla:

- Preheat oven to 350°F (175°C).

- Grease a round baking pan. Layer 8 sheets of phyllo dough, brushing each with melted butter.

- Spread half of the egg mixture over the dough, followed by half of the shredded chicken. Sprinkle half of the almond topping.

- Layer 4 more sheets of phyllo dough, brushing each with butter. Repeat with the remaining egg mixture, chicken, and almond topping.

- Top with the remaining phyllo sheets, brushing each with butter. Tuck the edges to seal.

Bake:

- Bake for 30-35 minutes, or until golden brown and crispy. Let cool slightly.

Garnish and Serve:

- Dust with powdered sugar and ground cinnamon before serving.

Isn't it incredible how a dish can tell a story through its layers of flavors and textures? Lykkers, Moroccan Chicken Bastilla is not just a meal; it's an experience that brings the vibrant culture of Morocco right to your table. Enjoy this delicacy with friends and family, and let each bite transport you to the bustling streets of Marrakech. Bon appétit!