Moroccan Chicken Pastilla

m
@mostafa

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.

Moroccan Chicken Pastilla recipe
Prep Time
30min
Cook Time
1hr 20min
Total Time
1hr 50min

Ingredients

6 Servings
(1 serving = one wedge)

For the Filling

  • chicken
    chicken
    2 1/2lb
  • large onion, finely chopped
    large onion, finely chopped
    1piece
  • garlic, minced
    garlic, minced
    3clove
  • ground cinnamon
    ground cinnamon
    1tsp
  • ground ginger
    ground ginger
    1tsp
  • ground cumin
    ground cumin
    1tsp
  • ground turmeric
    ground turmeric
    1tsp
  • fresh parsley, chopped
    fresh parsley, chopped
    1/2cup
  • fresh cilantro, chopped
    fresh cilantro, chopped
    1/2cup
  • slivered almonds, toasted
    slivered almonds, toasted
    1/2cup
  • eggs, beaten
    eggs, beaten
    3piece
  • olive oil
    olive oil
    3tbsp

For the Pastry

  • phyllo dough sheets
    phyllo dough sheets
    10piece
  • melted butter
    melted butter
    1/2cup

For Garnish

  • powdered sugar, for dusting
    powdered sugar, for dusting
  • ground cinnamon, for dusting
    ground cinnamon, for dusting

How to make Moroccan Chicken Pastilla

Cook the Chicken

  1. Step 1

    In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.

    Step 1.1: In a large pot, heat olive oil over medium heat
  2. Step 2

    Add the chicken pieces, spices (cinnamon, ginger, cumin, turmeric), salt, and pepper. Stir to coat the chicken in the spices.

    Step 1.1: Add the chicken pieces, spices (cinnamon, ginger, cumin, turmeric), salt, and pepper
  3. Step 3

    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.

    Step 1.1: Add enough water to cover the chicken and bring to a boil

Prepare the Filling

  1. Step 1

    Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken, discarding the bones and skin.

    Step 2.1: Once the chicken is cooked, remove it from the pot and let it cool slightly
  2. Step 2

    In a bowl, combine the shredded chicken with the chopped parsley, cilantro, toasted almonds, and beaten eggs. Mix well and adjust seasoning if necessary.

    Step 2.1: In a bowl, combine the shredded chicken with the chopped parsley, cilantro, toasted almonds, and beaten eggs

Assemble the Pastilla

  1. Step 1

    Preheat your oven to 375°F (190°C).

    Step 3.1: Preheat your oven to 375°F (190°C)
  2. Step 2

    Take a round baking dish or a large pie dish. Brush the bottom and sides with melted butter.

    Step 3.1: Take a round baking dish or a large pie dish
  3. Step 3

    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.

    Step 3.1: Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next
    Step 3.2: Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next
  4. Step 4

    Spoon the chicken filling into the center of the phyllo layers, spreading it evenly.

    Step 3.1: Spoon the chicken filling into the center of the phyllo layers, spreading it evenly
    Step 3.2: Spoon the chicken filling into the center of the phyllo layers, spreading it evenly
  5. Step 5

    Fold the overhanging phyllo dough over the filling, then layer another 5 sheets of phyllo on top, again brushing each with melted butter.

    Step 3.1: Fold the overhanging phyllo dough over the filling, then layer another 5 sheets of phyllo on top, again brushing each with melted butter
  6. Step 6

    Tuck in the edges to seal the pastilla.

Bake

  1. Step 1

    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.

    Step 4.1: Brush the top of the pastilla with more melted butter
    Step 4.2: Brush the top of the pastilla with more melted butter

Serve

  1. Step 1

    Once baked, remove from the oven and let it cool slightly. Dust the top with powdered sugar and ground cinnamon before serving.

    Step 5.1: Once baked, remove from the oven and let it cool slightly
  2. Step 2

    Cut into wedges and enjoy your Moroccan chicken pastilla!

    Step 5.1: Cut into wedges and enjoy your Moroccan chicken pastilla!

Nutrition (per serving)

Calories

564.7kcal (28.23%)

Protein

39.3g (78.66%)

Carbs

35.5g (12.91%)

Sugars

1.3g (2.66%)

Healthy Fat

26.1g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a more authentic flavor, try using warqa pastry if available.

  2. Adjust the sweetness by varying the amount of powdered sugar and cinnamon used for dusting.

FAQS

  1. How do I store leftover Moroccan chicken pastilla?

    To store leftover Moroccan chicken pastilla, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, consider freezing it; it can last up to 2 months in the freezer. Just make sure to reheat it thoroughly before serving.

  2. What are some good substitutions for ingredients in Moroccan chicken pastilla?

    If you're looking to make substitutions in Moroccan chicken pastilla, you can use turkey instead of chicken for a leaner option. For a vegetarian version, consider using a mix of sautéed vegetables and chickpeas instead of chicken. If you don't have phyllo dough, you can use puff pastry, but the texture will be different. Additionally, you can replace slivered almonds with walnuts or pecans if you prefer.

  3. Is Moroccan chicken pastilla suitable for gluten-free diets?

    Traditional Moroccan chicken pastilla is not gluten-free due to the use of phyllo dough, which contains wheat. However, you can make a gluten-free version by using gluten-free phyllo dough or a crust made from ground nuts and gluten-free breadcrumbs. Always check the labels of your ingredients to ensure they meet your dietary needs.

  4. What can I serve with Moroccan chicken pastilla for a complete meal?

    To create a complete meal with Moroccan chicken pastilla, consider serving it alongside a fresh salad, such as a simple cucumber and tomato salad dressed with lemon and olive oil. You could also pair it with a side of couscous or a Moroccan-style vegetable tagine for a more authentic experience. For drinks, mint tea or a light red wine would complement the flavors beautifully.

  5. What is the cooking process for making Moroccan chicken pastilla?

    The cooking process for Moroccan chicken pastilla involves several steps. First, sauté onions and garlic in olive oil, then add chicken and spices, covering it with water and simmering until cooked. After shredding the chicken, mix it with herbs, nuts, and eggs. Layer phyllo dough in a baking dish, fill it with the chicken mixture, and cover it with more phyllo. Finally, brush with melted butter and bake until golden brown. Dust with powdered sugar and cinnamon before serving.

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