Description
Pastilla (Moroccan Chicken Pie) is a flavorful and elegant Moroccan dish that beautifully combines layers of crispy pastry with a rich, spiced chicken filling accented by cinnamon, ginger, almonds, and a touch of sweetness. This authentic recipe delivers a perfect balance of savory and sweet tastes with a unique texture contrast, ideal for special occasions or a cultural culinary experience at home.
Ingredients
Scale
Chicken Filling
- 4 chicken thighs, bone-in and skin removed
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Salt and black pepper to taste
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 large eggs, beaten
- 2 tbsp olive oil
- 3 tbsp unsalted butter
Pastry and Toppings
- 12 sheets warka or phyllo pastry (substitute gluten-free phyllo or rice paper for gluten-free option)
- 1 cup blanched almonds, toasted and crushed
- 3 tbsp unsalted butter, melted (for brushing)
- 2 tbsp granulated sugar
- 1 tsp powdered cinnamon
Instructions
- Prepare the Chicken Filling: In a large pan over medium heat, heat the olive oil and 1 tbsp of butter. Add chopped onions and minced garlic, sauté until soft and translucent. Add chicken thighs along with ground cinnamon, ground ginger, salt, and pepper. Pour in a little water to cover partially, then simmer gently for 45 minutes or until chicken is tender and flavors meld. Remove chicken, shred the meat, and reserve the broth.
- Toast and Crush the Almonds: While the chicken cooks, toast blanched almonds in a dry skillet over medium heat until golden and fragrant. Remove and coarsely crush them using a mortar and pestle or a rolling pin for a crunchy texture.
- Cook the Filling Mixture: Return the pan with reserved chicken broth to low heat. Gradually stir in the beaten eggs while continuously stirring to gently cook and thicken the mixture, ensuring the eggs bind the shredded chicken into a velvety, rich filling. Stir in chopped parsley and cilantro, then remove from heat.
- Assemble the Pastilla: Preheat the oven to 350°F (175°C). Brush a round baking dish or pie pan generously with melted butter. Layer 6 sheets of warka or phyllo pastry into the dish, brushing each sheet thoroughly with melted butter for maximum flakiness. Spread half of the chicken filling evenly over the pastry, sprinkle with crushed almonds, then add another layer of pastry sheets, again brushing each with butter. Add the remaining filling and almonds, then fold the overhanging pastry to fully enclose the pie. Brush the entire surface with melted butter.
- Bake Until Golden: Bake the Pastilla in the preheated oven for 30 to 40 minutes or until the top is golden brown and crisp. Once baked, remove from the oven and sprinkle the top evenly with powdered sugar and cinnamon to create the signature sweet-savory finish. Let rest for a few minutes before serving.
Notes
- Use chicken thighs for moist, flavorful meat that holds well during cooking.
- Keep phyllo or warka sheets covered with a damp towel to prevent drying out while assembling.
- Brush each pastry sheet generously with melted butter for the best crispiness and golden color.
- Cook the egg mixture slowly on low heat to ensure a silky and well-bound filling texture.
- Sprinkle powdered sugar and cinnamon only after baking for a fresh and visually appealing topping.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 140 mg
Keywords: Pastilla, Moroccan Chicken Pie, Moroccan cuisine, savory sweet pie, spiced chicken pie, phyllo pastry, warka pastry, traditional Moroccan recipe
