Chicken has become one very versatile protein. In Morocco, it is served with so many of their local spices and flavors. Bastilla is a dish that can be considered a cross between an entree and a pie. The phyllo dough doesn’t entirely self contain the filling like an empanada due to its size, but it lends a good contrast of crunchy flakiness to the most succulence of slow cooked chicken. Paired with fried almonds and eggs, there is just a lot going on. And wait for the aroma to hit you as you will be able to smell the sweet scent of saffron, orange blossoms, spices and cilantro. All in all, Moroccans have taken chicken to a whole different level of cooking.