Chicken Bastilla

Bastilla area a sweet and savory dish from Morocco. The first time I ate it, I found the contrast between the powdered sugar on top and the savory chik’n inside to be a delight. If you have not tried it. Do try and see if you like it. The good part is that you can make it both ways, veg or non-veg. I used meatless grounds and chik’n for the ones that eat it.



1/2 lb vegan pilled “chik’n” or ground meatless “meat”
1/2 onion, coarsely chopped (if using chik’n)
2 cloves garlic, smashed (if using chik’n)
1 tsp cumin
1 inch grated ginger
1/2 tsp turmeric
8-10 saffron threads, crushed and added to a tsp of warm milk
8-10 dates, chopped
2T aquafaba


For the pastry:
8-10 sheets of puff pastry (or filo dough)
1 Tblsp unsalted butter, softened
1/2 C sugar
1 Tblsp almonds, toasted and coarsely ground
1/4 tsp cinnamon (use a stick and grate fresh)
1T aquafaba



Boil the chik’n with the onion and garlic til the chik’n is done (about 10 minutes). Meanwhile, grate ginger and cinnamon. Also powder the sugar and then coarsely grind the almonds. Once the chik’n is done, debone it and shred the meat. In a saute pan, add oil cumin, turmeric, ginger and within a few seconds, add the chik’n and continue sautéing. Add the saffron and chopped dates and cook for another 5 minutes. Let the mixture cool and fold the 2 aquafaba into it. Preheat oven to 375 deg.

Take about 4 sheets of the puff pastry shell (fast!). Cut them into 5″ square pieces. put about a tablespoon of the mixture in the center and start to fold the pastry shell one or two layers at a time using soft vegan butter and the almond sugar powder as you go along. Flip the pastry and brush a thin coating of aquafaba on it and sprinkle some more of the almost sugar mix. Bake in the oven for about 10 minutes. Best served with some cousus.

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