Pastilla (Moroccan Chicken Pie)

If you’re on the lookout for a dish that captures a perfect balance of flavors, textures, and cultural richness, look no further than Pastilla (Moroccan Chicken Pie). This unique Moroccan delicacy blends sweet and savory in a flaky, buttery pastry filled with tender chicken, aromatic spices, and a hint of sweetness from cinnamon and almonds. It’s a wonderful culinary journey that brings warmth and excitement to any foodie’s table, making Pastilla (Moroccan Chicken Pie) not just a meal, but an experience worth savoring.

Why You’ll Love This Recipe

• Flavor Explosion: Pastilla (Moroccan Chicken Pie) combines sweet, savory, spicy, and nutty components for an unforgettable taste.
• Textural Delight: The contrast of crispy, flaky layers with tender, juicy chicken makes every bite a joy.
• Cultural Heritage: This dish tells a story with every slice, bringing authentic Moroccan traditions to your kitchen.
• Impressive Presentation: Perfect for special occasions, Pastilla is as beautiful to look at as it is delicious to eat.
• Versatile and Adaptable: Customize ingredients based on your preferences or dietary needs without losing its essence.

Ingredients You’ll Need

The magic of Pastilla (Moroccan Chicken Pie) comes from a handful of simple yet powerful ingredients. Each ingredient plays a distinct role to build the layers of flavor, from the fragrant spices to the crisp pastry.

• Chicken: Use bone-in, skin-on pieces for the richest flavor and moist texture.
• Phyllo Dough or Warqa: These thin, delicate sheets create the iconic flaky crust.
• Almonds: Toasted and ground, they add a lovely crunch and nutty aroma.
• Eggs: Bind the filling and add richness to the chicken mixture.
• Onions: Provide a sweet base when caramelized to perfection.
• Cinnamon and Saffron: Essential Moroccan spices that impart warmth and color.
• Butter: Used generously to brush the pastry layers for golden crispiness.
• Parsley and Cilantro: Fresh herbs to brighten the overall flavor.
• Powdered Sugar and Cinnamon: Sprinkled on top for a signature sweet finish.

Variations for Pastilla (Moroccan Chicken Pie)

While the classic Pastilla is incredible on its own, this dish is a blank canvas ripe for your creativity. Whether adapting for dietary preferences or experimenting with flavors, customizing is easy and rewarding.

• Seafood Pastilla: Swap chicken for shrimp or fish for a coastal Moroccan twist.
• Vegetarian Version: Use layers of spiced mushrooms, pumpkin, or lentils instead of meat.
• Sweet Pastilla: Prepare a dessert variation with pumpkin, honey, and spices.
• Use Puff Pastry: Substitute phyllo with puff pastry for a thicker, buttery crust.
• Spice Level Adjustments: Increase or decrease cayenne and pepper to suit your heat preference.

How to Make Pastilla (Moroccan Chicken Pie)

Step 1: Prepare the Chicken Filling

Start by simmering chicken with onions, spices like cinnamon, ginger, and saffron, along with salt and pepper until fully cooked and tender. Shred the meat and set aside the flavorful broth for later use in the sauce.

Step 2: Toast and Grind Almonds

Toast the almonds in a dry skillet until fragrant and golden, then grind them coarsely. Mix with sugar and cinnamon to complement the savory filling later.

Step 3: Cook the Onions and Combine

Sauté finely chopped onions in butter until soft and caramelized. Add the shredded chicken back to the pan, mix in beaten eggs to bind, then incorporate fresh parsley and cilantro for aromatic freshness.

Step 4: Layer the Phyllo Dough

Brush each sheet of phyllo dough generously with melted butter, layering several sheets in your baking dish to create a sturdy and crispy base that will hold the filling nicely.

Step 5: Fill and Seal the Pastilla

Spread the chicken mixture evenly over the phyllo base, sprinkle the almond mixture on top, then cover with more layers of buttered phyllo, folding in the edges to seal the pie completely.

Step 6: Bake Until Golden

Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until the pastry is a beautiful golden brown crisp on top.

Step 7: Add the Final Touch

Once out of the oven, dust the top generously with a mixture of powdered sugar and cinnamon to provide that signature sweet finish that perfectly contrasts the savory filling.

Pro Tips for Making Pastilla (Moroccan Chicken Pie)

• Butter is Key: Don’t skimp on butter to achieve the beautifully crisp layers in the phyllo.
• Patience with Phyllo: Keep phyllo sheets covered with a damp towel to prevent drying out during assembly.
• Balance Sweet and Savory: Adjust the powdered sugar and cinnamon topping carefully to keep harmony in flavors.
• Use Bone-In Chicken: For richer stock and juicier meat, bone-in chicken is unbeatable.
• Serve Warm: Pastilla is best enjoyed fresh from the oven while the crust is still crisp.

How to Serve Pastilla (Moroccan Chicken Pie)

Garnishes

Sprinkle freshly chopped parsley or cilantro for a pop of green color and fresh taste, plus an extra dusting of powdered sugar and cinnamon enhances its signature look and flavor.

Side Dishes

Pastilla pairs beautifully with a simple Moroccan salad of tomatoes, cucumbers, and preserved lemons, or a light harissa-spiced roasted vegetable side for a full, wholesome meal.

Creative Ways to Present

Serve Pastilla as individual hand pies for parties or cut into elegant wedges for formal dinners. You can also surround slices with a drizzle of pomegranate molasses or a yogurt-based dipping sauce to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

Cool Pastilla completely before covering it tightly in plastic wrap or storing in an airtight container in the fridge to maintain freshness for up to 3 days.

Freezing

You can freeze fully baked Pastilla, well wrapped in foil and then plastic wrap to avoid freezer burn, for up to one month – perfect for batch cooking and busy days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes to restore the crispness of the pastry and warm the filling thoroughly; avoid microwaving to prevent sogginess.

FAQs

What type of pastry is best for Pastilla?

Traditional Pastilla uses thin phyllo dough or warqa, which creates the signature flaky and crispy layers important for this dish’s texture and presentation.

Can Pastilla be made vegetarian?

Yes! Replace the chicken with hearty vegetables like mushrooms, squash, or lentils, and use vegetable broth to keep the flavors rich and satisfying.

Is Pastilla usually sweet or savory?

Pastilla is unique in that it blends both sweet and savory elements, with the meat filling balanced by cinnamon, powdered sugar, and almonds for a harmonious flavor profile.

How long does making Pastilla take?

The preparation and cooking time typically takes around 2 hours, given the layering, cooking, and baking steps involved, making it a wonderful weekend or special occasion project.

What can I serve with Pastilla?

Pastilla goes well with fresh salads, roasted vegetables, or even simple dips like yogurt mixed with herbs to complement its rich flavors without overpowering them.

Final Thoughts

If you want to add a unique and stunning dish to your culinary repertoire, Pastilla (Moroccan Chicken Pie) is the perfect choice. Its beautiful marriage of sweet and savory, crisp pastry, and aromatic spices will captivate your taste buds and impress your guests every time. So go ahead and give this Moroccan classic a try; it’s more than just a meal — it’s a celebration of flavors you’ll cherish.

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