This traditional Moroccan dish is filled with shredded rotisserie chicken, ideal when served with Claire Tansey’s spicy harissa dip!

Bastilla and spicy harissa dip

Recipe for the bastilla:

Prep 30 min | Total 1 hour

Filling:

-100-g pkg ground almonds, about 1 cup

– 2 tbsp butter

– 1 medium onion, finely chopped

– 4 cups shredded rotisserie chicken

– 1 cup chopped parsley

– 1/2 cup chopped cilantro

– 1 tsp cinnamon

– 1/2 tsp salt

– 3 eggs, beaten

– 1/2 cup icing sugar

Crust:

– 8 phyllo sheets

– 1/4 cup butter, melted

– 2 tsp icing sugar

– 1/4 tsp cinnamon

Method:

– Position a rack in bottom third of oven. Preheat to 375F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray bottom and inside edges with oil.

– Heat a large frying pan, preferably non-stick, over medium. Add almonds and stir often until toasted and golden, 5 to 7 min. Transfer to a plate. Melt 2 tbsp butter in same pan over medium. Add onion and cook until soft, 3 to 5 min. Add chicken, parsley, cilantro, cinnamon and salt. Season with pepper. Cook until heated through, about 2 min. Whisk eggs with 1/2 cup icing sugar in a medium bowl. Add to chicken mixture, stir together. Remove from heat and stir in almonds.

– Keep phyllo sheets in a stack. Lightly brush top sheet with melted butter. Remove from stack and lay it butter-side up in prepared pan so that one end covers the bottom of the pan and the other end overhangs rim. Repeat with 7 more sheets of phyllo, rotating the pan so all sides are evenly covered in a circular pattern. Scoop chicken mixture into the phyllo-lined pan. Smooth top. Lift overhanging edges up toward the centre of the pan and fold to enclose filling. Lightly brush top with any remaining butter. Loosely lay a piece of foil overtop.

– Bake in bottom third of oven, removing foil after 20 min, until phyllo is deep golden and the tip of a knife inserted into centre of filling and held for 10 sec comes out hot, 25 to 30 min in total. Cool on a rack 10 min. – Release springform ring and transfer to a serving plate. Stir 2 tsp icing sugar with 1/4 tsp cinnamon in a small bowl, then sift over warm bastilla. Use a sharp knife to cut into wedges.

Serves 8 | Per serving 389 calories, 21 g protein, 26 g carbs, 23 g fat, 3 g fibre, 565 mg sodium. Good source of vitamin A.

Recipe for the spicy harissa dip:

Prep 5 min | Total 5 min

Ingredients:

– 1/4 cup extra-virgin olive oil

– 1 tsp lemon zest

– 3 tbsp lemon juice

– 2 tbsp ground cumin

– 1 tbsp cayenne

– 1 tsp salt

Method:

– Stir oil with zest, lemon juice, cumin, cayenne and salt in a small bowl. Season with pepper. Store in the refrigerator. Stir and let come to room temperature before using.

Serves 8 | Per serving 69 calories, 2 g carbs, 7 g fat, 290 mg sodium.

Courtesy Claire Tansey, Chatelaine, www.chatelaine.com