Recipe courtesy of Linger

Chicken Bastilla

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Share This Recipe



  1. In a saute pan over medium heat, melt 1/4 cup butter. Add the almonds and fry until golden brown. They will continue browning after they're removed from the heat, so be careful not to get them too dark in the pan. Remove them from the pan using a slotted spoon and drain on paper towels. In a bowl, toss the drained almonds with the granulated sugar and 1 teaspoon cinnamon. Add the onions to the pan that the almonds came out of and fry until tender (to keep the butter from burning, add a little oil if needed). Add the turmeric, salt, coriander, ginger, pepper, cardamom, cinnamon stick and the remaining 1/2 teaspoon ground cinnamon and continue frying until the spices are fragrant. 
  2.  Remove the onions from the pan and add the chicken. Return the onions to the pan and cover the chicken. Turn the heat down to the lowest setting and cover the pan with a lid. Gently simmer the chicken until the meat easily comes off the bones, about 1 hour. There shouldn't be any need to add water since the onions and chicken will give off liquid; however, if all the liquid evaporates and it starts burning, add a bit of water. Remove the chicken from the pan and discard the cinnamon stick and cardamom pods. 
  3.  Turn the heat up to thicken the sauce. When the chicken is cool enough to handle, remove the meat from the bones and shred it with your fingers. Once the sauce has reached a thick state, add the parsley and egg. Allow some curds to form, then stir to scramble the egg into the sauce. Turn off the heat and add the pulled chicken back in. Taste and add salt as needed. Allow this mixture to cool (ideally overnight in the fridge). 
  4. Preheat the oven to 375 degrees F. 
  5.  Apply a light coating of the remaining melted butter onto each strip of phyllo. Put a scant tablespoon chicken mixture onto a corner of each strip of dough. Sprinkle a pinch of sugared almonds on top. Begin folding the strips into triangles starting from the end with the filling. The motion is similar to how you would fold a flag. You can also roll them into tubes if you like. Place them on a baking sheet and brush the tops with more melted butter. Bake until golden brown, 2 to 3 minutes. 

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …