Moroccan pastilla, also known as bastilla, is a traditional savory pie that combines layers of flaky pastry with a rich filling, typically made with chicken, spices, and nuts. It is often topped with powdered sugar and cinnamon, creating a delightful balance of sweet and savory flavors.
Ingredients
For the Filling
- 2 1/2lbchicken
- 1piecelarge onion, finely chopped
- 3clovegarlic, minced
- 1tspground cinnamon
- 1tspground ginger
- 1tspground cumin
- 1tspground turmeric
- 1/2cupfresh parsley, chopped
- 1/2cupfresh cilantro, chopped
- 1/2cupslivered almonds, toasted
- 3pieceeggs, beaten
- 3tbspolive oil
For the Pastry
- 10piecephyllo dough sheets
- 1/2cupmelted butter
For Garnish
- powdered sugar, for dusting
- ground cinnamon, for dusting
How to make Moroccan Chicken Pastilla
Cook the Chicken
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
Add the chicken pieces, spices (cinnamon, ginger, cumin, turmeric), salt, and pepper. Stir to coat the chicken in the spices.
Add enough water to cover the chicken and bring to a boil. Reduce heat, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
Prepare the Filling
Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken, discarding the bones and skin.
In a bowl, combine the shredded chicken with the chopped parsley, cilantro, toasted almonds, and beaten eggs. Mix well and adjust seasoning if necessary.
Assemble the Pastilla
Preheat your oven to 375°F (190°C).
Take a round baking dish or a large pie dish. Brush the bottom and sides with melted butter.
Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next. Allow the edges to hang over the sides.
Spoon the chicken filling into the center of the phyllo layers, spreading it evenly.
Fold the overhanging phyllo dough over the filling, then layer another 5 sheets of phyllo on top, again brushing each with melted butter.
Tuck in the edges to seal the pastilla.
Bake
Brush the top of the pastilla with more melted butter. Bake in the preheated oven for about 30-40 minutes, or until golden brown and crispy.
Serve
Once baked, remove from the oven and let it cool slightly. Dust the top with powdered sugar and ground cinnamon before serving.
Cut into wedges and enjoy your Moroccan chicken pastilla!
Tips & Tricks
For a more authentic flavor, try using warqa pastry if available.
Adjust the sweetness by varying the amount of powdered sugar and cinnamon used for dusting.