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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bastilla is a Moroccan dish traditionally made with pigeon and sprinkled with powdered sugar and cinnamon. We prefer this less-sweet chicken version. Ingredients:
1 tablespoon unsalted butter |
1/2 cup chopped onion |
1 1/2 cups chopped cooked chicken |
1/2 teaspoon ground ginger |
1/2 teaspoon turmeric |
1/2 teaspoon ground cinnamon |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped flat-leaf parsley |
1/4 cup sliced almonds, ground in food processor |
1/4 cup chicken broth |
1 large egg |
1/2 (16-ounce) package phyllo dough, thawed |
1/2 cup unsalted butter, melted |
Directions:
1. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion, and cook 10 minutes or until soft and translucent. Add chicken and next 7 ingredients. Set aside.
2. Beat broth and egg with a wire whisk until well blended; pour into a small skillet. Cook over medium heat 2 to 3 minutes, stirring constantly, until soft scrambled. Fold egg mixture into chicken mixture.
3. Lay 1 sheet of phyllo dough on a flat surface; brush evenly with melted butter. Repeat procedure with 3 more phyllo sheets. Stack sheets, and cut in half lengthwise to form two phyllo stacks. Spoon 1/3 cup filling down long edge of each phyllo stack, spreading evenly to ends. Roll up, starting with long side, and brush edges with more butter to seal.
4. Cut roll into 4 pieces; transfer pieces to an ungreased baking sheet. Repeat with remaining phyllo sheets, butter, and filling.
5. Bake at 350° for 15 to 20 minutes or until golden brown.
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