Chicken Bastilla Pie

Instructions

1. Step 1

   Heat the oven to 180°C.

2. Step 2

   Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Cool briefly, then pulse with 15 gr powdered sugar and 3 gr cinnamon to form a coarse crumb.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Almond, 3.0 gr Cinnamon, 15.0 gr Powdered Sugar

   Cookware: food processor, skillet

3. Step 3

   Heat the olive oil in a Dutch oven over medium heat. Brown the chicken thighs on both sides, then transfer them to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 6.0 piece Chicken Thigh, 30.0 ml Olive Oil

   Cookware: Dutch oven, plate

4. Step 4

   Add the onion to the Dutch oven and cook over medium heat until softened. Stir in the parsley, cilantro, ginger, turmeric, black pepper, saffron, and salt.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 20.0 gr Cilantro, 4.0 gr Ground Ginger, 2.0 gr Ground Turmeric, 500.0 gr Onion, 30.0 gr Parsley, 0.1 gr Saffron, 9.0 gr Salt

   Cookware: Dutch oven

5. Step 5

   Pour in the water, scrape the bottom of the pot, and return the browned chicken. Cover and simmer over low heat until the chicken reaches at least 74°C internally.

   Timer: 30 min (fixed)

   Ingredients used: 250.0 ml Water

   Cookware: Dutch oven, instant-read thermometer

6. Step 6

   Transfer the cooked chicken to the plate. When cool enough to handle, shred it into bite-size pieces.

   Timer: 8 min (fixed)

   Cookware: plate

7. Step 7

   Leave the Dutch oven uncovered and boil the onion mixture over medium heat until thickened and little free liquid remains.

   Timer: 10 min (fixed)

   Cookware: Dutch oven

8. Step 8

   Whisk the eggs with the lemon juice, then stir them into the reduced onion mixture over low heat. Cook gently until softly set, with no liquid egg remaining and a temperature of at least 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 piece Egg, 30.0 ml Lemon Juice

   Cookware: Dutch oven, instant-read thermometer, mixing bowl

9. Step 9

   Remove the egg and onion mixture from the heat and let it cool until no longer steaming.

   Timer: 15 min (fixed)

   Cookware: Dutch oven

10. Step 10

    Brush the baking pan and six phyllo sheets with 60 ml melted butter. Layer the sheets in the pan at alternating angles, leaving their edges overhanging.

    Timer: 8 min (fixed)

    Ingredients used: 60.0 gr Butter, 6.0 piece Phyllo Pastry

    Cookware: 30 cm round baking pan, pastry brush

11. Step 11

    Spread the egg and onion mixture over the pastry, followed by the shredded chicken and almond mixture. Fold the overhanging pastry inward, then cover with the remaining six phyllo sheets, brushing them with 30 ml melted butter and tucking in the edges.

    Timer: 10 min (fixed)

    Ingredients used: 30.0 gr Butter, 6.0 piece Phyllo Pastry

    Cookware: 30 cm round baking pan, pastry brush

12. Step 12

    Bake at 180°C until the pie is deeply golden and crisp. Rest briefly before removing it from the pan.

    Timer: 35 min (fixed)

    Cookware: 30 cm round baking pan

13. Step 13

    Combine 15 gr powdered sugar with 2 gr cinnamon, dust it over the warm pie, and serve in wedges.

    Ingredients used: 2.0 gr Cinnamon, 15.0 gr Powdered Sugar

    Cookware: mixing bowl