Cooking Chicken Bastille With My Mother-In-Law!

Oh my god, I am so excited. I have been begging my mother-in-law to get in the kitchen with me, and she finally did. You guys… we cooked one of my husband’s absolute favorite recipes: Chicken Bastille (also known as Bastaya or Pastilla), a classic Moroccan dish that blends sweet, savory, flaky, and crispy all in one unforgettable bite.

This moment was so special — not just because the recipe is delicious — but because cooking with her is something I’ve wanted to share with you all for so long. We laughed, chopped onions, brewed Moroccan mint tea, and walked step-by-step through this beautiful traditional dish.

So watch it now on YouTube, and tell me what you think!

👉 Watch HERE

And as promised… here is the full recipe so you can make it at home too.

Chicken Bastille Recipe

Ingredients

For the Chicken Filling

• 2 lbs halal chicken thighs (boneless)

• 2 tbsp olive oil or ghee

• 5 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1/2 tsp ground black pepper

• 1/2 tsp salt, or to taste

• 1/2 tsp saffron threads (soaked in 2 tbsp warm water)

• 1 cup chicken broth or water

• 1 tbsp honey or powdered sugar (for slight sweetness)

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh cilantro, chopped

• 4 eggs, lightly beaten

Almond Layer

• 1 cup blanched almonds

• 2 tbsp powdered sugar

• 1 tsp ground cinnamon

Assembling

• 8–10 sheets warqa (Moroccan pastry) or phyllo dough

• 4 tbsp butter, melted (or olive oil for brushing)

• 1 egg yolk, for sealing

Garnishing

• 2 tbsp powdered sugar

• 1 tsp ground cinnamon

ENJOY AND SEND ME PICTURES!!!