Moroccan Chicken Pastilla

  • Total time - 2 hours 30 minutes
  • Preparation - 30 minutes
  • Cooking time - 2 hours
  • Servings: 6
  • Country: Morocco
A golden and crispy Moroccan Pastilla, generously dusted with powdered sugar and cinnamon.

Pastilla is the queen of Moroccan dishes. It's a complex yet incredibly rewarding meal that combines the tenderness of chicken with rich sweet and savory notes. Although the preparation is lengthy, the result is worth it and will surprise everyone who tastes it.

Traditionally, Pastilla is made with pigeon meat, but the chicken version is much more common and accessible. The dish's origin dates back to Andalusia, and its popularity spread throughout Morocco.

Ingredients

For the chicken filling

  • 1 kg chicken, cut into pieces
  • 2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon saffron threads, soaked in hot water
  • 250 ml chicken broth
  • 4 eggs, beaten
  • 0.5 cup fresh cilantro and parsley, chopped
  • 3 tablespoons olive oil

For the almond layer

  • 200 g almonds
  • 50 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange blossom water (or a few drops of orange extract)

For the dough and finishing

  • 1 package phyllo dough (or warqa), sheets
  • 100 g butter, melted
  • powdered sugar and cinnamon for dusting

Instructions

Step 1: Prepare the chicken filling

In a pot, sauté the onion in oil. Add the chicken, ginger, turmeric, cinnamon, saffron, salt, and black pepper. Pour in the broth and simmer until the chicken is tender, about 1 hour. Remove the chicken and shred it into small pieces. Return to the pot and, while stirring, add the beaten eggs. Cook until the filling thickens.

Step 2: Prepare the almonds

Blanch and peel the almonds, then fry them in a pan. Crush them and mix with powdered sugar, cinnamon, and orange blossom water. They should have a coarse, grainy texture.

Step 3: Assemble and bake

Preheat the oven to 180°C. Place 4-5 sheets of phyllo dough in the bottom of a cake pan, brushing each with melted butter. The dough should overhang the edges. Spread the chicken/egg filling over this layer. Sprinkle the almond mixture on top. Fold the overhanging edges of the dough over the filling and add another 4-5 sheets, brushed with butter. Seal the pie and brush with butter again.

Step 4: Finish and serve

Bake the Pastilla for about 30-40 minutes, until it is golden and crispy. Let it cool slightly after baking. Dust generously with powdered sugar and cinnamon and serve warm.