Serves 10 people


1 pound chicken thighs, skinned and boned
1tsp. ras al hanout
½ tsp. paprika
1 medium onion, chopped
½ cup chopped cilantro stems
1 stick cinnamon
½ teaspoon minced ginger
½ teaspoon minced garlic
3 cups chicken stock
¼ teaspoon saffron threads
¼ teaspoon fresh black pepper
2 bay leaves
¼ cup chopped cilantro leaves
½ cup sliced almonds
⅓ cup golden raisins
3 eggs
1 package fueille de brick dough, thawed
8oz. butter, clarified
1 teaspoon cinnamon
Olive Oil
Vegetable Non-Stick Spray

To Garnish

½ cup powdered sugar
1 teaspoon cinnamon

Special Equipment

Large pot
Small pot
Small ladle
Muffin tins
Sheet pans
Fish spatula
Fine mesh strainer
Non stick skillet
Parchment paper
Platter for service


Clarify butter, set aside.

Season chicken thighs with ras al hanout, paprika, and salt. In a large stock pot, heat oil and sear the seasoned chicken, until browned, but not cooked through. Remove chicken and saute onion, ginger, garlic and cilantro stems with cinnamon stick. Add chicken stock, saffron threads, bay leaves, and pepper, scrape off the browned bits from the bottom of the pan, then bring to a simmer. Turn heat down to low, when bubbles have stopped, put seared chicken back into the hot stock and let gently poach until just cooked through, about 10-15 minutes.
Remove chicken and place into a mixing bowl. Strain the stock, keeping about 1C of the stock, and use the remaining stock for another dish (Tagine, maybe). Put the strained aromatics into the bowl with the chicken (removing the cinnamon stick and bay leaves). Once it is cool enough to handle, shred the meat into bite-sized pieces.

Lightly beat the eggs and pour slowly into the reserved hot stock, stirring until curds form, about 1-2 minutes. Remove from heat and scoop out egg curds and add them to the chicken mixture. Add enough of the remaining stock to the mixture until it is moist, but liquid does not pool at the bottom of the bowl. Add the golden raisins and almonds. In a small bowl, mix the powdered sugar and 1 teaspoon of the cinnamon.

To Pan Fry

Heavily spray the muffin tins with non-stick spray. Unwrap the fueille de brick and fold each sheet in half, then almost in half again. Line each muffin space with one folded fueille de brick, pressing it in to mold a cup shape, leaving an opening for the filling. Fill each with the chicken mixture, just to the top of the muffin tin. Fold the fueille de brick that is sticking up over onto the chicken mixture, (covering the mixture) and press down firmly so that some of the moisture from the chicken mixture squeezes out and wets the fueille  de brick, helping it to stay closed. As you press them firmly to close, ease each one out and flip it over onto a parchment lined sheet pan, folded side down.

Heat ¼ inch of clarified butter, and a few Tbl. of olive oil in a large non-stick skillet to med.-high. Carefully transfer each bastilla to the hot pan, folded side down, using a fish spatula to pick it up and carefully lay into the hot butter — the pan should gently sizzle, adjust the heat as needed (the fueille de brick burns quickly if the pan is too hot). Cook each side until you see the edges turn a deep golden brown (too light and the fueille de brick will still be chewy and not crispy). Remove to a pan lined with paper towels or a clean kitchen towel to absorb any excess butter and cool for 1-2 min. until cool enough to handle. Carefully cut each bastilla in half.

Sift the powdered sugar-cinnamon mixture over the baked pastries and serve.

To Bake

Preheat oven to 375°F.

Unwrap the fueille de brick and fold each sheet in half and tear off. Place a spoonful of the filling in the center of each dough section. Working with one section at a time, gather the corners of the dough over the filling and twist them gently to create a purse-like shape. Transfer the pastries to a parchment lined sheet pan.

Bake the pastries in the lower third of a preheated 375°F oven for 12-15 minutes, or until they are golden. Sift the powdered sugar-cinnamon mixture over the baked pastries.

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