Traditional Moroccan Chicken Pastilla Recipe

Ingredients

8 sheets of phyllo dough
2 chicken breasts
2 onions, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
1 teaspoon of ground cinnamon
1 teaspoon of ground turmeric
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh cilantro
3 eggs, beaten
1 cup of powdered sugar
1/2 cup of blanched almonds
Salt and pepper to taste
1/2 cup of unsalted butter, melted

Steps and instructions

Preheat the oven to 375 degrees F (190 degrees C).
In a large skillet over medium heat, sauté the onions and garlic in olive oil until they become soft and translucent.
Add the chicken breasts to the skillet and cook until no longer pink in the center.
Add the ground cinnamon, ground turmeric, chopped parsley, chopped cilantro, and season with salt and pepper. Cook for a couple more minutes.
Remove the chicken from the skillet and shred it. Set it aside.
In the same skillet, add the beaten eggs and cook until scrambled. Mix these with the shredded chicken.
In a separate pan, toast the blanched almonds until golden, then grind them with powdered sugar in a food processor until finely chopped.
Brush a round baking dish with melted butter and lay a sheet of phyllo dough in the dish; brush the sheet with melted butter. Repeat with three more sheets of dough, brushing each one with butter.
Spread the chicken and egg mixture over the dough, then sprinkle the almond and sugar mixture on top.
Layer the remaining four sheets of dough on top of the filling, brushing each with melted butter. Tuck the edges into the dish to seal the pastilla.
Bake in the preheated oven for 30 to 35 minutes, or until the pastilla is golden brown and crispy.
Remove from oven, let it cool for a few minutes, then dust with additional powdered sugar and cinnamon before serving.

Tools for making

Skillet - A large skillet for sautéing the onions, garlic, and cooking the chicken.
Baking dish - A round baking dish to assemble and bake the pastilla.
Food processor - Used to grind the blanched almonds and powdered sugar for the filling.
Pastry brush - For brushing melted butter on the phyllo dough layers.
Knife - To chop onions, garlic, parsley, and cilantro, and to shred the cooked chicken.
Oven - To preheat and bake the pastilla.
Measuring spoons - To measure the ground cinnamon, ground turmeric, and seasonings accurately.
Tongs - Useful for handling and flipping the phyllo dough sheets.
Spatula - To remove the cooked scrambled eggs and chicken from the skillet.
Aluminum foil - If needed to cover the pastilla while baking to prevent excessive browning.

Recipe variations

Use filo pastry instead of phyllo dough for a lighter and flakier crust.
Replace chicken with beef or lamb for a different meaty filling.
Make it vegetarian by using tofu or tempeh instead of chicken.
Add a layer of sautéed vegetables such as bell peppers, mushrooms, or zucchini for added flavor and texture.
Incorporate different spices such as cumin, paprika, or ginger to give the dish a unique twist.
Include dried fruits like raisins or apricots to add a touch of sweetness to the filling.
Try a gluten-free version by using gluten-free phyllo dough or using thinly sliced vegetables like zucchini or eggplant as a replacement for the crust.
Add a sprinkle of toasted sesame seeds or chopped pistachios on top for added crunch.
Serve with a side of yogurt sauce or chutney for a tangy contrast.
Experiment with different herbs like mint or dill to enhance the flavor profile.

Recipe overview

Pastilla, also known as Bastilla, is a traditional Moroccan dish that blends both sweet and savory flavors in a delightful way. This unique pie is layered with thin, crispy phyllo dough and filled with a mixture of tender chicken, aromatic spices, and a surprising touch of powdered sugar and almonds. The recipe is not overly complicated, but it does involve several steps, including cooking and shredding the chicken, preparing the filling, and layering the phyllo dough. The result is a beautifully golden and crispy pie that is a treat for both the eyes and the palate. A slice of this pastilla can be served as an appetizer or as a main course, and it's perfect for special occasions or simply when you want to try something different for dinner. The intriguing combination of flavors will surely impress your guests and have them asking for more!

Common questions

Can I use store-bought rotisserie chicken instead of cooking chicken breasts?
Yes, you can use store-bought rotisserie chicken as an alternative to cooking chicken breasts. Simply shred the rotisserie chicken and follow the recipe as instructed.
Can I substitute the phyllo dough with puff pastry?
Yes, you can use puff pastry as a substitute for phyllo dough in this recipe. Keep in mind that the texture and taste may be slightly different, but it will still be delicious.
Can I make the pastilla in advance?
Yes, you can prepare the pastilla in advance. After baking, let it cool completely, then cover and refrigerate. When you're ready to serve, reheat it in the oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through.
Can I freeze the pastilla?
Yes, you can freeze the pastilla. After baking and cooling, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I add other ingredients like raisins or apricots?
Yes, you can add other ingredients like raisins or chopped dried apricots to the chicken mixture for added sweetness and flavor. Simply mix them in along with the other ingredients before assembling the pastilla.

Serving dishes and utensils

Baking dish - A round baking dish is needed to assemble the pastilla.
Skillet - A large skillet is required to cook the chicken and onion mixture.
Food processor - A food processor is recommended to grind the blanched almonds and powdered sugar.
Brush - A brush is needed to apply melted butter to the phyllo dough layers.
Oven - An oven is necessary to bake the pastilla until golden brown and crispy.
Spatula - A spatula or serving utensil is helpful for transferring and serving the pastilla.

Origin stories

Pastilla is a beloved Moroccan dish that perfectly demonstrates the country's fondness for blending sweet and savory flavors in one dish. The dish's origins can be traced back to the city of Fez, one of Morocco's oldest cities known for its rich culture and history. The original version of pastilla was made with squab (a young pigeon), but over time, variations with chicken have become popular. Interestingly, despite its inherent Moroccan roots, the dish's name, 'pastilla', is Spanish, hinting at the Andalusian influence on Moroccan cuisine. This harmonious blend of Moroccan and Spanish influences is reflected in the dish itself, making it a true culinary testament to the country's rich, multicultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.