Chicken Bastilla
Developing some great Middle Eastern flavors with this Chicken Bastilla appetizer. The unique flavor comes from cinnamon and sumac.
Ingredients
- 1 Whole Chicken steamed
- 2 Whole Yellow onions diced
- 5 Whole Eggs beaten
- 1 Bunch Parsley chopped
- 1 1/2 Tsp Salt
- 1 1/2 Tsp Ground black pepper
- 1 1/2 Cinnamon stick
- 1 1/4 Tsp Ginger powder
- 1 1/4 Tsp Paprika
- 2 Tbsp Cinnamon powder
- 1/2 Package Phyllo dough
- 3 Tbsp Sunflower oil
- 2 Tbsp Olive oil
Sauce
- 1/4 Cup Sour cream
- 1/4 Cup Mayonnaise
- 1 Tbsp Sumac
- 2 Tsp Cinnamon powder
Instructions
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Dice 2 large onions and place in a large pan. Mix the onions with the sunflower oil, 1/3 of chopped parsley, salt, pepper, ginger powder, paprika and 1 cinnamon stick. Add the chicken to the mixture and let it marinate for about an hour. Add to a Dutch oven and cook until the chicken is well cooked. This will take an hour plus. About 2 glasses of water should be added during cooking process to help steam the chicken. Once cooked, remove only the chicken and place it on a plate to cool.
Leave the remaining spice mixture in the pan and add the rest of the parsley here. Cook until all the liquid in the mixture evaporates. Next, add the eggs in the mixture and cook until well combined. Once cooked, turn off the heat. This is the egg mixture for the filling in the bastilla.
Pull the cooled chicken into pieces and set aside. Combine the sauce ingredients and mix well. Now take half of the phyllo dough sheets and cut in four equal parts lengthwise. Taking the pastry sheets and brush on oil. Top with the egg onion mixture followed by a few pieces of chicken. Roll the pastry dough. Brush more oil on the outside of the phyllo. I made cigars and triangles. Heat the oven to 325 degrees. Cook the chicken bastilla until nicely browned.
Serve and enjoy!