Paleo Chicken Bastila


Paleo Chicken BastilaIngredients:

For the chicken: 2 tablespoons coconut oil 2 medium onions, diced 2 1/2 pounds chicken breasts & thighs, bone in, skin removed 1/2 tablespoon powdered ginger 2 teaspoons salt 2 teaspoons pepper 2 cinnamon sticks 1 cup chicken broth 3/4 cup water 2 large egg whites

For the almond dust: 1 1/4 cup dry roasted, unsalted almonds 1/2 teaspoon ground cinnamon 4 dates, pit removed

For the crust: 2 cups almond flour or almond meal 2 dates, pits removed 1/2 teaspoon salt 1/2 teaspoon baking soda 4 tablespoons coconut oil, chilled until it’s solid, then cut into 1/4-inch cubes 1 egg, beaten

For the eggs: 1/3 cup fresh parsley leaves, minced 2 large eggs, beaten 1 large egg white


1. Prepare the chicken. Heat a large skillet over medium-high heat, then add the coconut oil. When it’s melted, add the chicken and brown well on both sides, about 3-5 minutes per side. Remove the chicken to a bowl to catch the juices and return the pan to the heat. Add the onions and saute until they’re translucent, about 7 minutes. Add the ginger, salt, pepper, and cinnamon sticks to the pan and stir to combine. Return the chicken to the pan and pour in the water and chicken broth. Bring to a boil, then simmer, partially covered for about an hour, until the chicken is very tender.

While the chicken is simmering…

2. Prepare the almond dust. Place the dates in a food processor and puree on high until they form a paste. Add the almonds and cinnamon, and process on high until the almonds are chopped very fine and the dates are incorporated. Allow yourself one small bite, then set the dust aside.

3. Prepare the crust. In the food processor, blend the almond flour, dates, salt, and baking soda until combined. Sprinkle the top with the coconut oil cubes and gently toss them in the flour with your fingers so they’re coated in flour. Using the pulse button on the processor, give the dough 5-7 pulses for about 1 second each. You do not want the coconut oil completely blended into the flour; the mixture should resemble coarse sand. Turn the dough out into a large bowl and using your hands, gently mix in the beaten egg. Roll the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes or up to 1 day.

When the chicken is cooked…

4. Cool the chicken. Remove the chicken from the pan and set in a bowl to catch the juices. Measure a 1/4 cup of the liquid from the pan and pour into the bowl with the chicken. Reserve the liquid in the skillet and let the chicken cool completely while you make the eggs.

5. Prepare the eggs. Measure 1 cup of the cooking liquid from the skillet and discard the rest. Return the liquid to the pan and add the parsley. Bring to a boil, then simmer until most of the liquid is evaporated. It should almost look like a sauce or gravy. Beat the eggs and pour them into the pan, stirring gently until they’re set and all the liquid is absorbed. Set aside to cool.

When all the ingredients are cool to the touch…

6. Preheat the oven to 370 F.

7. Shred the chicken. Using your hands, pull the chicken off the bones and shred it, mixing it into the liquid in the bottom of the bowl. Add the two egg whites and stir until the chicken is coated.

8. Prep the scrambled eggs. Add the remaining 1 egg white to the scrambled eggs and mix with your hands until the eggs are coated. (The egg whites are a stand-in for sugar and act as a binder during baking.)

9. Make the crust. Remove the dough from the refrigerator and smush the ball into a large, flat disc with your hands. Place it in the center of a 9-inch pie pan and using your fingers, gently press it into the bottom and sides of the pan to form an even crust. This is not as difficult as it sounds; the dough has a texture like playdough.

10. Assemble the pie. Layer half the chicken in the bottom of the pan and top with all of the scrambled eggs. Sprinkle the top of the eggs with half of the almond dust. Add the remaining chicken then top it with the remaining almond dust, gently pressing the dust into the surface. It should end up looking like a traditional crumb-topped pie. Place the pie in the center of the oven and bake for 25-30 minutes until the top is very well browned and the edges of the crust are crisp. Let it cool for 10 minutes, then cut into wedges with a very sharp knife. To re-heat leftover, cover loosely with foil and heat in a 300 F oven for 10-15 minutes.

recipe and photo from