Name: Chicken Pastilla
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 900 g chicken thigh (boneless and skinless); 500 g yellow onion (finely chopped); 3 cloves Garlic (minced); 20 g fresh cilantro (finely chopped); 20 g fresh parsley (finely chopped); 2 tbsp Olive oil; 1 tsp ground ginger; 1 tsp ground turmeric; 1 tsp Ground cinnamon (divided); 1 pinch saffron (crumbled into 60 ml warm water); 4 eggs Egg (pasteurized eggs, beaten); 120 g Almond (blanched and roughly chopped); 300 g phyllo dough (thawed according to package directions); 100 g butter (melted); 2 tbsp Confectioners' sugar (for finishing)

How to prepare

Heat the oven to 180°C and place a rack in the center. Soak the saffron in the warm water for at least 10 minutes while preparing the filling.

Heat the olive oil in a wide, heavy saucepan over medium heat. Add the onion and garlic and sauté for 8 to 10 minutes, stirring occasionally, until soft and translucent. Add the chicken, cilantro, parsley, ginger, turmeric, half the cinnamon, and the saffron water. Season with salt and pepper, cover, and simmer for 25 to 30 minutes, turning the chicken once, until tender and cooked through to 74°C.

Transfer the chicken to a bowl and shred it when cool enough to handle. Return the pan juices to medium heat, uncover, and simmer for 5 to 8 minutes until reduced to a thick, nearly dry mixture. Whisk in the beaten pasteurized eggs and cook for 3 to 4 minutes, stirring constantly, until fully cooked and firmly set with no liquid egg remaining. Fold the egg mixture into the shredded chicken and cool for 15 minutes.

Toast the chopped almonds in a dry skillet over medium heat for 3 to 5 minutes, shaking often, until golden and fragrant. Stir in the remaining cinnamon and set aside.

Brush a 26 cm round baking dish with melted butter. Use all 12 sheets of the 300 g phyllo dough: lay 1 sheet across the dish with the edges overhanging, brush with butter, then add 5 more sheets, rotating each slightly and brushing each with butter. Spread half the almond mixture over the base, add the chicken filling, and finish with the remaining almonds.

Phyllo layers surrounding the almond and chicken pastilla filling

AI-generated image

Fold the overhanging phyllo over the filling, tucking the edges inward to seal the pie. Cover with the remaining 6 phyllo sheets, brushing each with butter and tucking the edges underneath. Brush the top generously with the remaining butter.

Bake for 35 to 40 minutes, rotating once, until deeply golden and crisp. Rest for 15 minutes, dust with confectioners' sugar and a light sprinkling of cinnamon, then cut into wedges and serve warm.

Golden Chicken Pastilla dusted with confectioners sugar and cinnamon

AI-generated image

Why this recipe works

The filling layers savory chicken, warmly spiced onions, herbs, and tender egg, while crisp phyllo and sweet almond-cinnamon garnish create the defining Moroccan contrast of textures and flavors.