The traditional Moroccan chicken pastilla is one of the most refined, extravagant dishes of Moroccan cuisine and Arab-Andalusian heritage! Made with fine crispy layers, Pastilla features aromatic shredded chicken, a delicious egg filling, and a cinnamon-flavored almond mixture that send this authentic dish over the top!
A Scrumptious Moroccan Delicacy!
We usually serve this delicacy at Moroccan weddings, baptisms, and celebratory events. We precede it with a fancy salad and follow it with a royal tagine or grilled lamb. We serve an ice cream pie or a large bowl of seasonal fruits for dessert.
In our house, we sometimes make Pastilla as a main dish to celebrate family gatherings, an important event, or… the holidays! Because I really can’t think of a better treat that combines savory and sweet notes in such a delightful dish!
A Blend of Flavors from the Medieval Times!
Pastilla, Spanish for pastry, is pronounced Basteela, or B’stila, in the Moroccan language. While some think that Pastilla goes back to the medieval town of Fez, others believe that it originated in Andalusia and was brought to Fez through Arab-Andalusian families after the fall of Granada in 1492.
What I love most about Pastilla is the blend of aromatic flavors! It is an elegant dish that emerged from royal palaces to Moroccan homes and a delightful authentic staple that showcases Moroccan flavors like no other! Each bite is filled with saffron, cinnamon, and orange blossom notes as you dig in those crispy layers of warqa (phyllo dough).
Moroccan Pastilla Variations
1. Pigeon or Chicken Pastilla with Almonds
Originally, Pastilla was a pie made with pigeons. It is common to use a mixture of chicken and pigeons or chicken only. This authentic Pastilla includes egg, almond fillings, flavorful spice, and orange blossom notes. To wrap the chicken pastilla, we use layers of warqa, a type of Moroccan phyllo dough. As a last, important step, we sprinkle the pie with powdered sugar and ground cinnamon to decorate it with different designs.
2. Seafood Pastilla
Seafood pastilla is a spicier variation made with white fish, shellfish, vermicelli, and mushrooms. This delicious dish also features the famous chermoula, a popular Moroccan marinade made of tomato sauce, olive oil, preserved lemon juice, herbs, and flavorful spices. Unlike the chicken variation, we wrap seafood pastilla in warqa and decorate it with shrimp, lemon slices, and herbs.
3. Milk Pastilla
This vegetarian variation is a dessert made with a cream filling, orange blossom, cinnamon, and toasted almonds. It’s an innovative and newer variation that tastes amazing as a light dessert or teatime snack!
Five Tips to a Successful Pastilla!
My recipe for a successful, authentic pastilla is simplified and straightforward. However, like all types of pastillas, many steps are involved. Here are the most essential tips on how to save time and make the most delicious pie:
1. Prepare your filling in advance
You can make the chicken filling up to a day in advance. That is, cook your chicken following the instructions below and refrigerate your chicken and sauce overnight. Next, allow your chicken to thaw to room temperature before shredding it. Finally, heat the sauce, add the eggs, cook, and drain using a colander.
2. Blanching and frying almonds
Using fried blanched almonds is vital. To blanch raw almonds, put them in a boiled water bowl and cover them for 10 minutes. Next, remove the cover and peel them. They should peel easily; otherwise, allow an extra 5 minutes inside the hot water bowl. Finally, dry the almonds using a cloth or paper towel. The almonds should be completely dry before frying them; otherwise, they will pop. Fry your almonds on medium heat until they’re golden brown; careful not to burn them. Remove from the heat and cool to room temperature before grinding them.
3. Homemade vs. store-bought dough
You can make the dough at home or buy it from the store. Because the dough takes time, I recommend using store-bought dough if you are in a hurry. Whichever dough you use, please be sure your dough is at room temperature before assembling the Pastilla.
4. Butter. Butter. And MORE Butter!
Because the warqa, or phyllo dough, dries out quickly, keeping the sheets moist as you assemble the Pastilla is vital. To do so, keep brushing your dough with melted butter while assembling. This tip will help maneuver the assembly, resulting in a moist middle and crunchy top layer.
5. Assemble in an orderly manner
It is important to layer the fillings in order. That is to say, the eggs always come first, followed by the chicken filling and, finally, the almond mixture. Please follow the recipe instructions below for all the essential assembly steps.
Baking and Decorating the Pastilla
Baking the Pastilla doesn’t require much effort. Bake your Pastilla for 30 minutes, flipping it halfway through to ensure an even cooking. The Pastilla should be ready when it turns slightly golden brown.
Last, allow 10-15 minutes before decorating; otherwise, the hot pie will absorb all the powdered sugar. Serve your Pastilla with a glass of fresh Moroccan mint tea. Bon appétit!
Moroccan Chicken Pastilla
Equipment
- A dutch oven or a large, wide cooking pot
- An 8" or 9" deep round baking or casserole dish
Ingredients
Chicken and Egg Filling Ingredients
- 3 lb skinless chicken pieces (I use six drumsticks + 2 chicken breasts)
- 2 large onions, finely chopped (preferably red onions)
- 2 Tbsp olive oil
- 1 Tbsp room temperature butter
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ground ginger
- 1 tsp turmeric powder
- 1 tsp ground cinnamon (or one cinnamon stick)
- a pinch of saffron threads
- 6 large eggs
- 1 small parsley bouquet, finely chopped (about 1/2 cup)
- 1 – 2 cups lukewarm water
Almond Filling Ingredients
- 2 cups fried blanched almonds
- 3/4 tsp ground cinnamon
- 5 Tbsp confectioners' sugar
- 2 Tbsp orange blossom water
Phyllo Dough Folding Ingredients
- 12 sheets phyllo dough (homemade or store-bought)
- 6 Tbsp melted unsalted butter
- 1 egg yolk (optional, if needed)
Other
- Confectioners' sugar and ground cinnamon for decorating
Instructions
Making the Chicken and Egg Filling
- In a small bowl, combine the salt, pepper, turmeric powder, ginger, and ground cinnamon (if using.) Mix well and set them aside.
- Heat a Dutch oven or cooking pot. Put in the olive oil and onions, and saute for a minute. Add the chicken, room-temperature butter, and spice mixture. Stir and brown for 3-5 minutes. If you're using a cinnamon stick instead of ground cinnamon, now is the time to put it in. Add 1 cup water and saffron threads, cover, and cook for 20 – 30 minutes. Check the water level regularly and add more if and as needed (1/4 cup at a time). Add chopped parsley and let it simmer on low heat for 5 minutes. Target a slightly thick sauce; remove the chicken and let the sauce sit for some time to thicken if the sauce is watery.
- Allow the chicken to cool to room temperature before shredding it. Meanwhile, add the eggs to the sauce and whisk until cooked (uncovered). Transfer the egg mixture to a colander to allow it to drain from the water.
Making the Almond Filling
- Blanch, fry and set the almonds aside to cool to room temperature. If you are unfamiliar with blanching and frying almonds, please refer to the notes below. Next, transfer your almonds to a food processor, and add cinnamon, powdered sugar, and orange blossom water. Chop until the almonds are crushed, powdery, or desired texture.
Folding the Pastilla
- First, allow the phyllo dough to thaw to room temperature if store-bought. Meanwhile, preheat the oven to 350 F, and brush an 8" or 9" round baking pan with melted butter. Next, place your phyllo dough sheets on a working surface and cover them with a paper or cloth towel.
- Second, fold a phyllo dough sheet into two and put it in the baking pan, leaving 1/3 of the sheet overhanging. Brush the melted butter all over the dough sheet, and add 3 to 4 more layers to ensure you cover all around the pan. Because phyllo dough dries fast, keep the dough protected as you work and brush the sheets as soon as you add them to the sheet.
- Third, spread in the egg mixture, add two more layers of dough over the top and brush them with the melted butter. Spread the chicken over the top, and add two more layers of dough over the chicken. Brush the dough with the melted butter again before adding the almond mixture.
- Finally, add the over-hanged layers and brush them with butter. You may add three or more layers for aesthetics and ensure the dough goes all around your Pastilla. As a side note, if the dough isn’t sticking, you may seal it with an egg yolk.
Cooking and Decorating the Pastilla
- Cook your Bastilla in the middle rack of the preheated oven for 20 to 30 minutes, flipping it halfway to ensure an even cooking. Mine took 15 minutes on each side.
- Allow the Pastilla to cool for 5 minutes before flipping onto a serving platter. Next, allow an additional 5 minutes before decorating. Decorate your Pastilla with powdered sugar, ground cinnamon, and some crushed or whole almonds over the top (optional). Serve warm. Bessaha!
Notes
Blanching and Frying Almonds
Using fried blanched almonds is vital. To blanch raw almonds, put them in a boiled water bowl and cover them for 10 minutes. Next, remove the cover and peel them. They should peel easily; otherwise, allow an extra 5 minutes inside the hot water bowl. Finally, dry the almonds using a cloth or paper towel. The almonds should be completely dry before frying them; otherwise, they will pop. Fry your almonds on medium heat until they’re golden brown; careful not to burn them. Remove from the heat and cool to room temperature before grinding them.Storing Pastilla
Store your leftover pastilla in the refrigerator for up to three days. Reheat in a preheated 350 F oven for 7-10 minutes or until warm.Unbaked Pastilla
You may also prepare and store an unbaked pastilla in the freezer for up to three months. To cook a frozen Pastilla, allow it to thaw to room temperature. Next, bake your pie in a preheated 350 F oven for 20-30 minutes, flipping it halfway to ensure an even cooking. Your pastilla should be golden brown when done cooking.Looking for another fancy Moroccan dish? Try this Festive Royal Tagine with Prunes and Almonds!
Did you make this Chicken Pastilla? Tag @petitapron on Instagram so we can find you!
Amazing recipe!!!! And keep up the good job, Shuran!!❤❤❤
Thank you so much, Aliya! It means a lot and I’m glad you liked it 😊❤️🙏🏻