Moroccan Chicken Pastilla Layers (Print Version)
Aromatic chicken, sweet almonds, and crisp phyllo unite in this Moroccan classic for a lavish, festive main course.
# Ingredients:
→ Chicken and Egg Filling Ingredients
01 -
3 lb skinless chicken pieces (6 drumsticks and 2 chicken breasts)
02 -
2 large finely chopped onions (preferably red onions)
03 -
2 Tbsp olive oil
04 -
1 Tbsp room-temperature butter
05 -
1 tsp salt
06 -
1/2 tsp ground black pepper
07 -
1 tsp ground ginger
08 -
1 tsp turmeric powder
09 -
1 tsp ground cinnamon or 1 cinnamon stick
10 -
A pinch of saffron threads
11 -
6 large eggs
12 -
1 small parsley bouquet, finely chopped (1/2 cup)
13 -
1 - 2 cups lukewarm water
→ Almond Filling Ingredients
14 -
2 cups fried blanched almonds
15 -
3/4 tsp ground cinnamon
16 -
5 Tbsp confectioners' sugar
17 -
2 Tbsp orange blossom water
→ Phyllo Dough Folding Ingredients
18 -
12 sheets phyllo dough (homemade or store-bought)
19 -
6 Tbsp melted unsalted butter
20 -
1 egg yolk (optional, if needed)
→ Other Ingredients
21 -
Confectioners' sugar for decorating
22 -
Ground cinnamon for decorating
# Steps:
01 -
Combine salt, pepper, turmeric powder, ginger, and ground cinnamon in a bowl. Heat a pot with olive oil and onions, sauté briefly, then add chicken, butter, and spice mixture. Stir and brown for 3-5 minutes, add water and saffron threads, cover, and cook for 20-30 minutes. Simmer with parsley for 5 minutes. Shred chicken once cooled. Whisk eggs into the sauce and cook, then drain.
02 -
Blanch, fry, and cool almonds. Transfer to a food processor with cinnamon, confectioners' sugar, and orange blossom water. Pulse until finely ground.
03 -
Preheat oven to 180°C (350°F). Brush a baking dish with butter. Layer and butter phyllo sheets, overlapping and covering sides. Spread the egg mixture, add dough layers, then chicken, more dough, and almond mixture. Fold overhanging dough, brush with butter, and optionally seal with egg yolk.
04 -
Bake in the center of the oven for 20-30 minutes, flipping halfway through. Cool for 5 minutes, then flip onto a serving plate. Decorate with confectioners' sugar, ground cinnamon, and optional almonds. Serve warm.
# Helpful Notes:
01 -
Keep phyllo dough covered with a towel to prevent drying out while assembling.
02 -
If the sauce is too watery, simmer longer to reduce before adding the eggs.