Khadija's Bastilla

Ingredients for 10 servings:

• 3 chickens (approx. 3 kg total weight)
• 2 kg onions
• ½ bunch coriander leaves
• ½ bunch parsley
• 10 eggs
• 200 ml oil
• 1 tbsp butter
• 1 pinch(s) of saffron threads (crushed with salt and dissolved in a little water)
• 1 pinch of ginger powder
• 1 pinch of cinnamon
• salt and pepper
• 2 cloves garlic
• 500 g almonds, peeled, roasted, chopped
• 1 tbsp puff pastry (filo dough)
• Powdered sugar for decoration
• n. B. water
• Grease for the molds

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 55 minutes

Moroccan onion chicken in puff pastry

This recipe is for 2 bastillas, each approximately 28 cm in diameter. Remove the skin from the chicken, wash it, and pat it dry. Then, cut each chicken into 4 pieces. Heat the oil and butter in a saucepan. Add the meat and season with dissolved saffron threads, pepper, ginger powder, cinnamon, and salt. Chop the parsley, coriander, and garlic and add them to the pan. Mix everything well and let it boil briefly. Then add water (not too much). Let it cook until the meat is cooked. Remove the meat, place it in a sieve, and drain well. Meanwhile, peel the onions and finely slice them. Once the meat is removed, add the onions to the stock. Once the onions are cooked, whisk the eggs and add them. When the eggs have set, remove the pan from the heat. Pour everything through a sieve, reserving the stock. Let the onions drain well (preferably overnight). Once the meat is completely dry, remove the bones and tear them into small strips. Add the onions to the meat and mix well. Grease two round baking dishes (approx. 28 cm in diameter) and cover them with filo pastry. Place two layers in each dish so that one sheet covers one corner and the rest sticks out of the dish. Then place a layer of filo pastry exactly in the middle of each dish. Pour some of the liquid onto the filo layer and rub it in well. Then add the toasted and chopped almonds and sprinkle with a little cinnamon, if desired. Place another layer of filo pastry on top and rub in the liquid again. Then add the chicken and onion mixture. Place another layer of puff pastry on top and don’t forget to rub in the reserved liquid. Finally, fold the remnants of the first layer that are sticking out of the dish onto the top. Now place a final layer of filo on top (to create a nice covering) and tuck the remaining filo into the pie. Rub the last layer well with the liquid once more. Place the pie plates in an oven preheated to 200°C and bake until golden brown. Once the tops are browned, use a large plate to flip the filo over and let the bottoms brown again. Arrange the filo on plates and decorate with cinnamon and sugar.