welcome much requested menu item today chicken bastia one of the most
well-known moroccan dishes at least to moroccans it's usually served on weddings anniversaries
but we're just cooking it on a monday so we followed along with cooking with alia we got
all our ingredients here just pulling the leaves off the parsley we showed it to andrea's mom
and she said nay not like a horse but because we put sugar on top i know my grandma would be
repulsed by adding the sweetness to the meat but it's kind of what makes this chicken bastia such a
delicacy it really is a nice combination people put ketchup and barbecue sauce on chicken all the
time and that has sugar in it so it's just a little different with the powdered sugar
here we have our spices ginger cinnamon turmeric pepper salt saffron and that's going to go all to
season our chicken with onion and parsley as well according to the comments rascal hanut and saffron
is not recommended for pregnant women i did some research and it seems after the first trimester a
small amount of saffron will be okay according to ayurveda tradition as well as western medicine so
we feel safe giving this to andrea today i think it's going to give her a lot of energy we went
to hofer to buy a bunch of almonds also a key ingredient and we don't have orange blossom
water so we just have our regular oranges today i zested it and that's what we're going to use to
flavor the almonds in addition to this we can't forget our ingredients of the eggs we're going
to be using six eggs today to make our combination of almonds eggs and chicken for our chicken bastia
today to celebrate monday first step we're going to do today is cook the chicken oil in the pan
two onions that our lovely andrea chopped for us on this hot day
a cup of parsley fresh from andrea's mom's garden where you think it's a little high right now eh
i'm not used to cooking with an electric stove it got hot really quick next are spices
ginger cinnamon turmeric pepper salt saffron salt and pepper to taste we have a big chicken today
so i added a little extra and we're cooking for the slovenian palette so i don't want to go too
spicy just today they're already freaked out by the sugar i think your dad's going to eat anything
the cinnamon with the onions it already smells like bastille's cooking
whole chicken for 6.15 euro we have one and a half kilos of chicken at 369 euros a kilo
slightly more expensive than morocco but not too much i rinse the chicken
and we'll put it in there with the spices try and get it covered in the onion and spice mixture
i don't know we're gonna find out
i wanted to buy chopped chicken but kevin said no aaliyah is cooking the whole chicken so will i
bombs are better yeah i wouldn't put it on six yet i don't want this onion mixture to burn
let's keep it keep it low keep it low alias is cover it and cook it for ten minutes only ten
and then you're gonna add water and cook it for more bastilla is a big process i think that's
why it's mostly for anniversaries and special occasions not just mondays let's see what's going
on with this chicken i don't want those onions to get stuck down there time for some water
i don't know if that's enough water maybe maybe a little more water two of those
cover let it cook another 30 minutes let's hope it's done
it looks like it's done right how many how much time
it's been like 35 minutes okay mr alia i trust you and if parts aren't done i'll know when i'm
shredding it i'll leave it off and then we can put them back in the pot yeah give them to the cats
get the juice out of there uh-huh let that cool it's gonna take a while with this sauce mixture
it's time to prepare the eggs i'm gonna turn down the heat and my six eggs here
oh i didn't know about this part you don't know about this part
me neither so i saw it down on youtube we gotta let this thicken up we cook with the lid off
so the water evaporates and we're left with a nice spiced egg mixture
next step while i'm waiting for the eggs to dry out i'm going to add some oil to the frying pan
i need to fry these before andrea eats them all
doesn't quite look hot enough yet
maybe i added too much water earlier to the chicken but there's still a lot of juice in
there so i'm letting that cook down so all the flavors seep in time for some almonds
now you know why i added so much oil we got a lot of almonds going in there
that's why chicken pastilla isn't cheap almonds aren't cheap
these were nearly 20 euro a kilo that's double what we would pay in morocco
correction they're 1 euro 19. i heard andrea say 90. so that's about the same price
and i really appreciate we don't have to boil
them or peel them or chop them they come convenient like this
golden brown almonds smells good smells really good i just want to eat them like that
and what we got to do now is save the oil well this is tricky any tips here
i don't know put it in a bigger bowl um let me know if there's a better way to do this
but we need to save that oil and get it in there so we're gonna mix it with the chicken
this project is not easy and i don't even think your mom's gonna like it
andrea's taking over here she makes the sugar the cinnamon and the not the orange zest yet
but you're going to it's a little bit orange zest because we don't have orange blossom water
so we're substituting the orange zest and give it a stir and give it a blend
works not too much you don't gotta do it too much you want it chunky a little bit sweet
fun part yeah it looks done
we want shredded chicken in there okay have fun yeah i'll see you in a
little bit it says tablespoon almond oil just use all just use it all right okay
i like this recipe because it's little waste do you use the leftover chicken juice and spices to
flavor the eggs you use the oil from the almonds to get the chicken moist i like
all that business conserving ingredients mixing them but well i'm hot today yeah we can see that
so we're not in morocco we didn't make our work up from scratch we bought two rolls of this testo
i thought it was filo dough but it's not quite what we're looking for
we're gonna do our best with it we put the butter in the dish i'm gonna put this in there
i wish you would let me um roll it that'll be okay this is where things get interesting
more butter makes everything good let's load this with butter uh first step is our eggs all the eggs
all that
maybe you can mix chicken and eggs no layers can anyone tell me movie quote ogres
have layers i'ma butter that chicken because why not put that on there oh it's a lot of almonds
they're looking crunchy toasted they smell great still this is one heavy dish holy cow
this is a bomb we're gonna need some help especially if your mom does not like sweet chicken
more butter because we don't have the phyllo dough or the worker
some just drops of butter because andrea says it's really sweet
so to combat that add some of that savory butter andrea is really proud of her life hack
here done well done
it's a sad cover we'll have to do for now it looks like it's kind of working it's okay i would just
like stretch it like stretch it yeah you see here you have extra dough here you have extra dough
you can just stretch it all over but we're also gonna put a whole nother one on top of it so no
yeah it's gonna be too much no it's not it or else it's not gonna be covered i think you should just
take like small part and cover the holes whole thing it'll be okay it's gonna be too much though
no no no i think it'll be good this is experimental rusty at this point
egg yolk to help it stick and then we're gonna put some egg yolk for a nice finish on it too
let's cover it and we're gonna tuck it in like ollie i did it
i like dough though you don't like dough i love dough we gotta double up the dough
i poured all the butter on top andrea making things look pretty andrea's special touch
do you like my decoration it's beautiful yeah egg yolk where you play tic-tac-toe there's an
x here's an o and how long uh in the oven i think 15 to 20 minutes or until golden brown
good job miracle let's see i think it's gonna be good a little bit of egg yolk on top huh
i think it's time have you ever made anything like this nope
it's go time
see you in a little bit
we see you i don't know how we're gonna cut this pieces like stripes
a little different shape the first one is gonna be the hardest one to get it out you know it's hard
you need help interesting not quite like bastia i've seen but that's the taste so it's gonna be
the bad stuff no it's like bastille and we didn't put sugar on because andrea's mom said no sugar i
don't think it should be this juicy huh no maybe that i didn't cook the eggs long enough again yeah
how come whenever i make moroccan food it's so juicy the good news about this is it's easy to cut
green salad on the side there's no vegetables in chicken bastille the top is really thick
it's good yeah it's very good good together yeah the flavors are the same and i like this thick
top i think this dough is more tasty chicken bastilla bastillia yeah it comes from andalusia
yeah rice
sweet it's okay we didn't put sugar on top
because you can feel the sugar inside and the almonds yeah is it okay
it's not crunchy either but the flavor is there it's right you know
you imagine usually you put more sugar on top
so it's like a dessert i agree it's kind of weird the sugar when i first heard about it
but it's tasty we gotta open the mind a little bit to eat it she eats it anyways
we did some damage to it hey three pieces andrea's mom cleared her plate so did andrea
my feedback is it's a little oily maybe we put too much almond oil in there and set layers you
saw what we did with the dough it was still very tasty the spices were exactly like i remember it
and i would cook this again definitely going to try a seafood bustier next time so i hope you
liked the video finally something back to what i know you all like so thank you for watching