La Bastilla Paris: Moroccan Chicken and Almond Pie

La bastilla paris is a Paris-style take on Moroccan bastilla, a crisp, sweet-savory pie layered with spiced chicken, eggs, and almonds in thin pastry. This practical version uses phyllo, which is easier to find than traditional warqa, and balances fragrant filling with a delicate cinnamon-sugar finish.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely chopped (about 1 cup/150 g)
2 pounds (900 g) boneless, skinless chicken thighs
1 teaspoon (2 g) ground ginger
1 teaspoon (2 g) ground cinnamon, divided
¾ teaspoon (2 g) ground turmeric
½ teaspoon (1 g) ground black pepper
1 teaspoon (6 g) fine salt, or to taste
¾ cup (180 ml) chicken broth, preferably low-sodium
4 large eggs (about 200 g without shells), lightly beaten
¾ cup (105 g) blanched almonds
2 tablespoons (25 g) granulated sugar, divided
2 tablespoons (30 ml) orange blossom water (optional; use 1 teaspoon orange zest instead for a less floral flavor)
10 sheets phyllo pastry, thawed according to package directions (about 250 g)
6 tablespoons (85 g) unsalted butter, melted
1 tablespoon (8 g) powdered sugar, for finishing

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring, until soft. Add the chicken, ginger, ½ teaspoon of the cinnamon, turmeric, pepper, and salt. Turn the chicken to coat it in the spices.
Pour in the broth, cover, and simmer gently for 25–30 minutes, turning the chicken once, until tender. Transfer the chicken to a plate and leave the liquid in the pan. Check the thickest piece with a food thermometer: poultry must reach the USDA FSIS safe minimum of 165°F (74°C). Shred the chicken into small pieces once cool enough to handle.
Simmer the uncovered liquid for 5–8 minutes, until reduced to about ½ cup (120 ml). Lower the heat. Slowly stir in the beaten eggs and cook, stirring constantly, for 3–5 minutes, until softly scrambled and no liquid egg remains. Egg dishes should reach 160°F (71°C); check with a food thermometer. Fold the egg mixture into the shredded chicken and stir in the orange blossom water, if using. Taste and adjust salt. Let the filling cool for about 10 minutes.
While the filling cooks, toast the almonds in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until lightly golden and fragrant. Cool, then chop coarsely. Toss with 1 tablespoon (12 g) granulated sugar and the remaining ½ teaspoon cinnamon.
Heat the oven to 375°F (190°C). Brush a 9-inch (23 cm) round cake pan with some melted butter. Keep the phyllo covered with a barely damp kitchen towel while you work so the sheets do not dry out. Brush one sheet with butter and lay it across the pan, letting the excess hang over the edge. Repeat with five more sheets, rotating each slightly so the pan is evenly covered.
Spread the chicken-and-egg filling evenly over the pastry. Sprinkle the almond mixture over it. Butter the remaining four phyllo sheets and layer them over the filling, tucking their edges into the pan. Fold the overhanging lower sheets over the top and brush the surface with the remaining butter.
Bake for 30–35 minutes, until the pastry is deeply golden and crisp. Rest in the pan for 10 minutes, then carefully turn the pie onto a serving plate or serve directly from the pan. Dust with powdered sugar just before serving and cut into wedges.

Tips

Keep phyllo covered between uses. If a sheet tears, patch it with another buttered piece; several layers make the pastry forgiving.
Use chicken thighs rather than breasts for a more tender filling. If using breasts, check them early so they do not dry out, while still reaching 165°F (74°C).
Orange blossom water is traditional in many versions but can be hard to find. Orange zest gives a citrus note without its pronounced floral aroma; omit it if you prefer a savory pie.
Do not overfill the pie with excess cooking liquid. Reduce the sauce and cool the filling before layering to help keep the phyllo crisp.

Serving Suggestions

Serve bastilla warm as a main course with a simple cucumber, tomato, and herb salad dressed with lemon. For a larger Moroccan-inspired meal, pair it with zaalouk, olives, or lightly dressed greens. The sweet dusting is optional at the table, but it gives the pie its characteristic sweet-savory contrast.

Variations

For a more traditional flavor, replace the phyllo with warqa if you can find it; warqa is thinner and often produces a more delicate, crisp shell. Filo is a workable substitute, though it can be slightly more brittle. Some regional and family versions use pigeon, seafood, or different spice blends; this chicken version is a practical home adaptation, not the only form of bastilla.

To make a meat-free version, use 2 cups (300 g) cooked chickpeas and 2 cups (300 g) sautéed mushrooms in place of chicken. Season and cook the filling with broth until it is moist but not wet, then add the egg mixture and almonds as directed. The texture will be softer and the flavor earthier than the chicken version.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking, covered, for up to 3–4 days. For best texture, reheat wedges on a baking sheet at 350°F (175°C) for 12–18 minutes, until hot throughout; leftovers should reach 165°F (74°C). A microwave is convenient but softens the pastry. Freeze cooled portions, well wrapped, for up to 2 months; thaw overnight in the refrigerator and reheat in the oven. The pastry may be less crisp after freezing.

Frequently Asked Questions

What is la bastilla paris?
It generally refers to a Paris-oriented or home-style adaptation of Moroccan bastilla, also called pastilla: a layered pastry pie commonly filled with spiced poultry, eggs, and almonds. Recipes vary, and the name does not identify one fixed formula.

Can I assemble the pie ahead?
For the crispest result, bake it soon after assembly. You can prepare and refrigerate the filling for up to 1 day, then assemble just before baking. Keep the filling cold until needed and do not leave assembled egg-and-chicken pie at room temperature for more than 2 hours.

Can I use phyllo straight from the freezer?
No. Thaw it in its package in the refrigerator, following the package instructions, usually overnight. Unwrap it only when ready to assemble; frozen or partly frozen sheets can crack and stick together.

Why did my bastilla turn soggy?
The filling may have been too wet or warm when layered, or the pastry may have dried out or been insufficiently buttered. Reduce the cooking liquid, cool the filling, and work promptly with the remaining phyllo covered.

Can I make individual bastillas?
Yes. Cut phyllo into smaller stacks, add a modest amount of filling, and fold into parcels. Bake on a lined sheet at 375°F (190°C), checking after about 20 minutes; they are ready when crisp and golden and the filling is thoroughly hot.

Is powdered sugar necessary?
No. It is a traditional finishing touch in many preparations, but you can leave it off for a more savory pie. A light dusting is enough; too much can overwhelm the chicken and almond filling.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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