Moroccan Chicken Pastilla
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!
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!