Basteeya (Bastila/Pastilla/) is an iconic Moroccan pie with moreish flavours that you will absolutely fall in love with. An eclectic mix of chicken, almonds, sugar and eggs in a crispy phyllo crust, it is the perfect comfort food.
Preheat oven to 180c (350F)
Add oil and butter, sauté the garlic and onions till transluscent.
Add chicken thighs and lightly brown the meat.
Add parsley, coriander, turmeric, cinnamon, saffron and salt. Stir well. Add water.
Cover and simmer on low heat for 1 1/2 hours until meat easily pulls apart.
Remove chicken pieces, pull apart and leave aside.
Add lemon juice and eggs to the stock and stir continuously (will look like thick scrambled eggs). Stir until all of the liquid is absorbed, 4-5 minutes. Set aside.
Toast the almonds for 2 minutes until golden and slightly toasted.
Combine almonds, confectionery sugar and cinnamon in a bowl
Place two sheets of phyllo pastry and butter well. Place 2 more sheets, butter one sheet and not the final one.
Place the chicken filling, followed by half the almond filling, then the egg filling, followed by the remaining almond filling.
Place 4 sheets of phyllo, buttering each sheet. Fold over sheets, encasing the pie and buttering the top.
Bake for 20-25 mins at 180c.
Garnish with almonds and sifted confectioner's sugar. Enjoy!