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MasterChef Dave Patera’s Chicken Bastilla: A Taste of Home

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MasterChef Dave Patera preparing chicken bastilla, a traditional Maghrebi pie filled with spiced chicken, almonds, and aromat

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Cooking with passion and a deep respect for heritage, MasterChef Dave Patera has taken the world by storm with his modern take on traditional Maghrebi cuisine. His chicken bastilla, a delicate pie filled with spiced chicken, almonds, and aromatic spices, is a testament to his love for Algerian, Tunisian, and Moroccan flavors. As we embark on this culinary journey through Dave’s recipe for this beloved dish, you’ll be transported to the vibrant souks of North Africa, where every bite is a celebration of warmth, hospitality, and community.

Introduction

Chicken bastilla, or bstilla, is a traditional Maghrebi pie that originated in the medieval city of Fez, Morocco. This iconic dish has since spread across North Africa and beyond, becoming a staple in Tunisian and Algerian cuisine as well. But Dave Patera’s recipe for chicken bastilla is more than just a faithful rendition of this beloved classic – it’s an homage to the dish’s rich history, infused with his own contemporary flair.

History

The origins of bastilla date back to the Almohad dynasty of the 12th century, when it was believed to have been created for a wedding feast in Fez. Over time, regional variations emerged, each with their unique twists on the filling and pastry. Today, bastilla is enjoyed throughout the Maghreb during special occasions or as a comforting meal shared among family and friends. And yet, despite its rich history, bastilla remains a dish that’s deeply rooted in tradition – a testament to the power of food to bring people together across cultures and generations.

Ingredients (serves 6)

  • 8 large chicken thighs
  • 100 g almonds, blanched and finely ground
  • 2 tbsp coriander seeds, toasted and ground
  • 1 tsp saffron threads, soaked in 3 tbsp warm water
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • Salt and black pepper to taste

For the Pastry:

  • 500 g all-butter puff pastry
  • 1 tbsp honey, pure and fragrant
  • ¼ tsp ground cinnamon, adding a warm depth to the dish

Numbered Steps

Prep time: 30 minutes | Cook time: 1 hour 15 minutes | Difficulty: Medium – perfect for cooks of all skill levels looking to add some Maghrebi flair to their repertoire.

  1. Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika, allowing the aromas to meld together. Add the chicken to the pan and cook until browned on all sides, about 8 minutes total. Remove from heat and set aside – let it rest before serving.
  2. Prepare the Filling: In the same skillet, sauté the onion until soft and translucent, about 5 minutes. Stir in garlic, coriander, and cayenne pepper, cooking for another minute until fragrant. Return chicken to the pan, add soaked saffron and its water, along with almonds. Simmer gently for 10 minutes, allowing the flavors to meld together.
  3. Prepare the Pastry: Roll out the puff pastry on a lightly floured surface to a large rectangle, about 5mm thick. Brush with honey and sprinkle cinnamon evenly over the top – the sweetness will balance beautifully against the savory filling.
  4. Assemble the Bastilla: Spread the filling in an even layer onto the pastry, leaving a border of about 2 cm around the edges. Fold the pastry edges over the filling to form a rectangle, then fold in the sides and roll up like a Swiss roll – patience is key here, as you want the filling to be evenly distributed.
  5. Bake the Bastilla: Transfer the rolled bastilla to a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 30-35 minutes, or until golden brown and crispy – the aroma wafting from the oven will be irresistible!

Tips for Success

  • For best results, use skin-on chicken thighs to maintain moisture during cooking – it’s a game-changer!
  • Adjust seasoning to taste – add more saffron for a deeper flavor or cayenne pepper for heat. Remember, this is your bastilla, so make it your own!
  • Chill the pastry for 30 minutes before rolling out to make it easier to work with – it’s all about finding that perfect balance between flaky crust and tender filling.

Variations

Traditional Moroccan bastilla often includes squab or pigeon instead of chicken. In Tunisia, olive oil is used in place of honey and butter. For a vegetarian version, replace the chicken with roasted vegetables such as carrots, bell peppers, and zucchini – the possibilities are endless!

Serving and Presentation

Let the bastilla rest for 10 minutes before slicing into squares. Serve warm with a side of harissa or preserved lemons – the combination will be nothing short of magical! For an elegant touch, garnish with fresh mint leaves and a sprinkle of sumac – it’s the perfect finishing touch to this beloved dish.

Conclusion

Chicken bastilla is a dish that carries the warmth and love of Maghrebi culture across borders. With Dave Patera’s expert guidance, you can master this beloved recipe at home and share it with family and friends – don’t forget to tag us in your photos on social media and join our community of passionate cooks exploring the rich flavors of North Africa!

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