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Moroccan chicken pastilla is the showstopper at every festive table in my family. Golden crisp pastry gives way to tender spiced chicken, silky eggs, and a sweet perfumed almond mixture. One bite brings together savory and sweet, a hallmark of Moroccan cuisine and a source of pride in our celebrations.
The first time I baked my own pastilla from scratch, the delightful aroma carried me straight back to my grandmother’s kitchen. It has now become our must-have dish for holidays and family gatherings.
Ingredients
- Chicken pieces: drumsticks and breasts bring robust flavor and texture
- Red onions: finely chopped add mild sweetness and moisture
- Olive oil and butter for sautéing: create richness
- Fresh parsley: gives a bright herbal note look for vibrant green leaves
- Eggs: make the filling creamy choose large fresh eggs
- Saffron threads: give signature aroma and color use high quality for the best effect
- Ground cinnamon: optional as a stick deepens complexity
- Ground ginger, turmeric and black pepper: round out the spice profile
- Blanched fried almonds: for the sweet layer toast until golden for crunch
- Confectioners sugar: in the almond mix adds subtle sweetness sift to avoid lumps
- Orange blossom water: brings floral fragrance find pure extract for authenticity
- Phyllo dough: forms shatteringly crisp layers thaw gently in the fridge before using
- Egg yolk: helps seal the pastry if needed for neat edges
- Extra butter for brushing: keeps pastry golden and flaky
- Powdered sugar and cinnamon for decorating: add festive charm use freshly ground spice for best results
Step-by-Step Instructions
- Sauté the Aromatics:
- Begin by heating olive oil in a Dutch oven or wide pot. Add finely chopped onions and cook them over medium heat just until they start turning translucent. This forms the flavor foundation.
- Brown the Chicken:
- Coat chicken pieces in a mixture of salt black pepper turmeric ginger and cinnamon. Add the seasoned pieces to the pot with the onions and butter. Brown the meat on all sides for about five minutes to deepen flavor and seal in juices.
- Simmer the Chicken:
- Add saffron and a cup of lukewarm water to the pot. Cover and simmer the chicken on low heat for about twenty five minutes checking every so often and adding a little water if the sauce gets too thick. Just before the end stir in chopped parsley and let simmer five minutes for a fresh finish. When the chicken is fully cooked remove it and let it cool.
- Prepare the Egg Filling:
- While the chicken cools crack the eggs into the flavorful sauce left in the pot. Whisk constantly over medium heat so the eggs form a soft creamy scramble. Pour this egg mixture into a colander to drain out excess liquid giving you a rich but not runny filling.
- Shred the Chicken:
- Carefully remove skin bones and gently shred the chicken meat by hand or with two forks into bite sized pieces. Mix lightly so it stays fluffy.
- Prepare the Almond Filling:
- Blanch and fry the almonds until deep gold and fragrant. Let cool before pulsing in a food processor with cinnamon powdered sugar and orange blossom water. Process to your preferred texture either fine crumbs or slightly coarse bits for more crunch.
- Layer the Phyllo:
- Thaw phyllo dough to room temperature. Preheat oven to three fifty Fahrenheit and brush your baking pan with melted butter. Gently lay phyllo sheets over the pan overlapping and brushing with butter to create a sturdy base with overhanging edges to later fold over the top.
- Assemble the Fillings:
- Spread the drained egg filling over the bottom phyllo layers. Add a few more phyllo sheets and brush with butter. Next scatter the shredded chicken in an even layer and top with additional buttered phyllo. Finally distribute the almond mixture over the chicken before using remaining phyllo and the overhanging edges to seal everything in place brushing each layer with melted butter.
- Bake and Decorate:
- Bake the prepared pastilla on the middle oven rack for about twenty to thirty minutes flipping it halfway through to achieve even golden crust. Let cool for several minutes before transferring to your serving plate. Dust the top with confectioners sugar and cinnamon then finish with almonds if desired.
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My favorite part of pastilla has always been the almond layer. My mother used to sneak me a taste while she pulsed the almonds with orange blossom water and it filled the kitchen with a fragrance that meant something special was about to arrive at the table.
Storage Tips
Pastilla keeps well in the fridge for three days. Wrap tightly in foil or an airtight container. For best results reheat slices in a hot oven to crisp the pastry again. I freeze leftovers wrapped in layers of parchment and foil then warm them straight from frozen on busy nights.
Ingredient Substitutions
Phyllo dough can be swapped for warka pastry if you are lucky enough to find it at a specialty store. For a nut free version substitute seeds like sunflower roasted and chopped. If butter is an issue olive oil works for brushing the layers though the flavor will shift slightly from the traditional.
Serving Suggestions
Pastilla shines as the centerpiece of a celebratory meal. Serve alongside fresh salads with oranges or carrots and pair with mint tea for full Moroccan flair. I love it as part of a multi course dinner with slow cooked tagines and semolina bread for dipping.
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A Sense of History
This grand dish represents centuries of Arab Andalusian influence. Traditionally reserved for weddings and festivals pastilla tells a story with every crunchy sweet bite connecting cooks across generations and continents. Whenever I prepare it I feel linked to both family history and to a wider world of Moroccan hospitality.
Recipe FAQs
- → What makes Moroccan pastilla unique?
Its unique layering of seasoned chicken, sweet spiced almonds, and buttery phyllo delivers a sweet-savory flavor mix rarely found elsewhere.
- → How do you prevent phyllo dough from drying out?
Keep phyllo covered with a damp towel while working, and brush melted butter between each sheet to maintain moisture.
- → Can you use store-bought phyllo for pastilla?
Yes, store-bought phyllo dough works well. Allow it to thaw completely and handle gently to avoid tearing.
- → What gives the chicken filling its flavor?
Ginger, cinnamon, saffron, turmeric, and fresh herbs create an aromatic flavor base for the chicken and eggs.
- → How is pastilla traditionally decorated?
After baking, sprinkle with confectioners' sugar and ground cinnamon, sometimes adding whole or crushed almonds on top.
- → Can you make pastilla ahead of time?
Yes, assemble ahead and bake before serving, or reheat gently to preserve its crisp texture.