Bastilla of Chicken & Coriander


  • 4 Chicken thighs
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 1/2 bunch coriander
  • Clove
  • Cumin
  • Ground coriander
  • 1 egg white
  • 1 eggplant
  • 1 tbsp tahini
  • Salt & pepper
  • Brik pastry – Lebanese or spring roll pastry


Step 1
Blend half the chicken into a coarse mince, add a pinch of salt and the egg white.
Sweat the onion in a little oil and add the dry spices – cool and add to the mince.

Step 2
Add chopped coriander and season to taste.
Bake the eggplant over an open flame and remove the flesh when soft.

Step 3
Add a touch of garlic and tahini.

Step 4
Cut a long rectangle of pastry and fold the mince into it – fry in olive oil until golden brown.
Serve with the mashed eggplant.


Download Morroccan Recipes V2