Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tsp kosher salt
- •¼ tsp saffron threads dissolved in 2 tbsp hot water
- •1 tsp ground cinnamon
- •1 tsp ground ginger
- •½ tsp ground turmeric
- •1 large onion, grated
- •4 cloves garlic, minced
- •¼ cup fresh cilantro, chopped
- •¼ cup fresh parsley, chopped
- •½ cup toasted slivered almonds
- •For phyllo shards:
- •4 sheets phyllo dough, brushed with butter and baked until golden
- •For garnish:
- •Powdered sugar
- •Ground cinnamon
- •Fresh cilantro
Instructions
1
Season thighs with salt, cinnamon, ginger, and turmeric.
2
Place in vacuum-seal bags with saffron water, grated onion, garlic, cilantro, and parsley.
3
Seal and preheat sous vide bath to 158°F (70°C). Cook for 4 h.
4
While chicken cooks, bake buttered phyllo sheets at 375F until golden and crispy (8–10 min). Break into rustic shards.
5
Toast almonds in a dry skillet.
6
When chicken is done, remove from bags. Shred meat from bones.
7
Strain bag juices into a skillet. Reduce by half until syrupy.
8
Toss shredded chicken with reduced sauce and toasted almonds.
9
Arrange phyllo shards on plates. Mound chicken mixture on top.
10
Dust with powdered sugar and a light sprinkle of cinnamon.
11
Garnish with cilantro.
Notes
- •The powdered sugar + cinnamon on savory chicken is the magic of bastilla - don't skip it
- •Traditional bastilla wraps the filling in warqa pastry; phyllo shards are the accessible version
- •The sweet-savory contrast is what makes this dish uniquely Moroccan
- •This is traditionally served at celebrations and weddings
Nutrition information
Calories
480 cal
Protein
38g
Fat
28g
Carbs
18g
Tags
moroccansaffronspecial occasionsweet-savory