Deconstructed Bastila with Chermoula Chicken and Fall Vegetables
OK, it took me more than a few days to come back with deconstructed bastila. I will have to fess up. I wasn’t sure how to assemble chicken and phyllo without baking them together. A few ideas crossed my mind and I even contemplated doing verrines again but finally opted for a mille-feuille (napoleon) look. Then came the picture taking part, the photo editing, the writing, the whole nine yards. These things take so much time, dear reader, and I’m no Superwoman when it comes to hurrying.
The chicken with calabaza and zucchini in chermoula sauce was extremely delicious. Just plain flavorful in and by itself, as well as quick to make. I urge you to go for it whether you’re planning to make bastila or not, although I’m partial to the crispy phyllo accompanying each bite.
Bastila with Chermoula and Fall Vegetables Recipe
4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
For the chermoula sauce
1 teaspoon paprika powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
Juice of 1/2 lemon
2 garlic cloves
12 sprigs cilantro
For the chicken
1 pound chicken breast, diced
1 1/2 cups diced calabaza squash
1/2 cup diced zucchini
For the phyllo
20 sheets phyllo dough
Cooking spray
For garnish
Powdered sugar
Preheat the oven to 400 degrees Fahrenheit.
Process all the ingredients for the chermoula in a food processor until smooth.
Place the chermoula and diced chicken in a large skillet over medium-high heat. Cook, turning occasionally, 10 minutes. Lower the heat to medium, add the calabaza and zucchini. Cover with a lid and cook for another 10 minutes. Let cool slightly.
While the chicken is cooking, divide the 20 phyllo sheets into 2 stacks of 10. Cut each stack into 6 rectangles, about the same size. Spray a large cookie sheet with cooking spray and arrange the phyllo rectangles on it. Spray the rectangles with cooking spray on top and betwenn the sheets. Bake 10 minutes or until golden and crispy.
Place one stack of rectangles on a serving plate, top it with about 3 tablespoons of the chicken-vegetable mixture. Top that with another stack of phyllo, then 3 more tablespoons of chicken and vegetables. Finish with a stack of phyllo and sprinkle it with some powdered sugar. Serve immediately or refrigerate and reheat later.
Related Recipes:
Chermoula
Bastila with Chicken and Almonds
Chicken and Almond Brewats
Beef Cigars
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La Table De Nana — 09/21/2011 @ 11:43 pm
Well it all looks to me like you are Superwoman.
I love the look of napoleons..How pretty! Thanks for all the great ideas.
That sauce..yum!
Nisrine — 09/21/2011 @ 11:56 pm
It takes a superwoman to appreciate another superwoman :)
Christine Cappio — 09/22/2011 @ 9:18 am
Looks So elegant and yummy! Not so easy to assemble I guess?!?
Cara — 09/22/2011 @ 12:53 pm
What a great idea! I love b'stilla :)
Nisrine — 09/22/2011 @ 9:48 pm
Christine, it is very easy to assemble.
Cara, thank you!
Reeni — 09/23/2011 @ 1:46 am
This is beautiful Nisrine! Elegant and fancy. And I'm sure insanely delicious too!
Julia — 09/23/2011 @ 11:33 am
Mmm, I could try this with Turkish yufka – not quite as delicate as phyllo so I wouldn't need as many sheets I guess. Looks lovely and the sugared topping sounds interesting.
Barbara — 09/24/2011 @ 10:39 am
Nisrine, that is absolutely elegant! What a presentation. And the flavors in that sauce sound delicious. I love this idea.