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.

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.

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.

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.

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.