Moroccan Chicken Pastilla

Moroccan Chicken Pastilla– A Savory and Sweet Delight

Course: main course, side dishCuisine: MoroccanDifficulty: Advanced
Servings

6-8

servings
Prep time

1

hour 

30

minutes
Cooking time

1

hour 

15

minutes
Calories

500

kcal

Ingredients

  • For the Filling:
    1 whole chicken (about 1.5 kg) or 4 chicken thighs, skin-on
    2 onions, finely chopped
    2-3 garlic cloves, minced
    2 tablespoons olive oil
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon ground turmeric
    1/2 teaspoon saffron threads (soaked in warm water)
    Salt and pepper to taste
    1/4 cup chopped fresh cilantro
    4 large eggs, beaten
    1/2 cup blanched almonds, toasted and chopped
    2 tablespoons sugar
    1 teaspoon ground cinnamon (for the almond mixture)

  • For the Pastry:
    10-12 sheets of warqa pastry or phyllo dough
    1/2 cup melted butter
    Powdered sugar (for garnish)
    Ground cinnamon (for garnish)

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Directions

  • Cook the Chicken:
    In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, and sauté until soft and
    golden.
    Add the chicken pieces, ground ginger, turmeric, cinnamon, saffron, salt, and pepper. Stir everything
    together to coat the chicken in spices.
    Pour in 2 cups of water, bring to a boil, then reduce the heat and cover. Simmer the chicken for 45 minutes
    to 1 hour, or until fully cooked and tender.
    Once the chicken is done, remove it from the pot, and shred the meat, discarding the bones and skin. Set the
    shredded chicken aside.
  • Prepare the Sauce:
    Continue to simmer the remaining sauce in the pot, uncovered, until it reduces and thickens.
    Whisk the beaten eggs into the sauce, stirring constantly until the eggs cook and the mixture becomes thick
    and creamy. Remove from heat and mix in the shredded chicken and cilantro.
  • Prepare the Almond Mixture:
    In a separate bowl, combine the toasted almonds, sugar, and cinnamon. Set aside.
  • Assemble the Pastilla:
    Preheat the oven to 350°F (175°C).
    Grease a round baking dish with butter. Lay a sheet of warqa or phyllo in the dish, letting the edges hang
    over the sides. Brush the sheet with melted butter. Repeat with 5-6 more sheets, buttering each layer.
    Spread half of the almond mixture over the bottom layer of pastry.
    Add the chicken and egg filling on top of the almonds, spreading it evenly.
    Sprinkle the remaining almond mixture over the chicken filling.
    Fold the overhanging pastry over the filling. Layer 4-5 more pastry sheets on top, brushing each with butter.
    Tuck the edges into the pan to seal the pastilla. Brush the top with more melted butter for a crispy finish.
  • Bake the Pastilla:
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
    Once baked, remove the pastilla from the oven and let it cool slightly.
  • Garnish:
    Dust the top of the pastilla with powdered sugar and cinnamon for the signature sweet-salty flavor.
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  • Serving Suggestions:
    Pastilla is traditionally served as a starter or main dish during Moroccan celebrations. Slice the pastilla into
    wedges and serve warm with a light green salad or mint tea for a perfect balance of flavors.

Recipe Video

Notes

  • Warqa Pastry
    Warqa is a thin, crispy Moroccan pastry similar to phyllo dough. It creates the delicate, flaky layers of the pastilla, giving it a unique texture. If warqa is unavailable, phyllo dough is a suitable substitute.
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