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Pastilla (Moroccan Chicken Pie)

Pastilla (Moroccan Chicken Pie)
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Pastilla (Moroccan Chicken Pie) is a unique Moroccan dish that masterfully blends sweet, savory, and spicy flavors within a flaky, buttery phyllo pastry. Filled with tender chicken, aromatic spices like cinnamon and saffron, caramelized onions, and toasted almonds, it offers a delightful textural contrast and a rich cultural experience that captivates the senses.

Ingredients

Scale

Chicken Filling

  • 2 lbs bone-in, skin-on chicken pieces
  • 2 large onions, finely chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • A pinch of saffron threads
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 beaten eggs
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped

Almond Mixture

  • 1 cup almonds, toasted and coarsely ground
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Pastry

  • 12 sheets phyllo dough or warqa
  • 1 cup unsalted butter, melted (for brushing)

Finishing Touch

  • Powdered sugar (for dusting)
  • Ground cinnamon (for dusting)

Instructions

  1. Prepare the Chicken Filling: Simmer the chicken pieces with chopped onions, ground cinnamon, ginger, saffron, salt, and pepper in water until the meat is fully cooked and tender. Remove chicken, shred the meat, and reserve the flavorful broth for sauce or other uses.
  2. Toast and Grind Almonds: In a dry skillet, toast the almonds until fragrant and golden, then coarsely grind them. Mix with sugar and cinnamon to create a sweet and nutty topping.
  3. Cook the Onions and Combine: Sauté the remaining finely chopped onions in butter over medium heat until caramelized and soft. Add the shredded chicken back into the pan, mix in the beaten eggs to bind the filling, then fold in freshly chopped parsley and cilantro for brightness.
  4. Layer the Phyllo Dough: Using a baking dish, brush each sheet of phyllo dough generously with melted butter and layer several sheets to form a sturdy, buttery, and crispy base that will hold the filling well.
  5. Fill and Seal the Pastilla: Spread the chicken and onion mixture evenly over the phyllo base, sprinkle the almond mixture on top, then cover with additional buttered phyllo layers. Fold in and seal the edges carefully to encase the filling completely.
  6. Bake Until Golden: Preheat the oven to 350°F (175°C) and bake the Pastilla for 45-50 minutes until the pastry on top turns a beautiful golden brown and is crisp.
  7. Add the Final Touch: Remove the Pastilla from the oven and immediately dust the top generously with a mixture of powdered sugar and ground cinnamon for the signature sweet and savory finish.

Notes

  • Butter is Key: Use plenty of butter to achieve beautifully crisp layers in the phyllo dough.
  • Handle Phyllo Carefully: Keep phyllo sheets covered with a damp towel during assembly to prevent drying out and cracking.
  • Balance Sweet and Savory: Adjust the powdered sugar and cinnamon dusting on top to maintain harmonious flavors.
  • Bone-In Chicken: Using bone-in chicken yields richer broth and juicier meat for this recipe.
  • Serve Warm: Enjoy Pastilla fresh from the oven to experience the crispness of the pastry and warmth of the filling.

Nutrition

Keywords: Pastilla, Moroccan Chicken Pie, Moroccan cuisine, phyllo pie, savory pie, Moroccan spices, cinnamon, saffron, almonds, flaky pastry, traditional Moroccan dish

Find it online: https://sophiespace.com/pastilla-moroccan-chicken-pie/