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.
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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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
