Deconstructed Bastila with Chermoula Chicken and Fall Vegetables

Deconstructed Bastila with Chermoula Chicken and Fall Vegetables

OK, it took me more than a few days to come back with Deconstructed Bastila with Chermoula Chicken and Fall Vegetables. 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.

Deconstructed Bastila with Chermoula Chicken and Fall Vegetables

Deconstructed Bastila with Chermoula Chicken 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 between the sheets. Bake for 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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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