Moroccan chicken pastilla is a delicious savory pie that combines tender shredded chicken, aromatic spices, crunchy almonds, and flaky phyllo pastry. It is a traditional dish from the Maghreb region of North Africa, especially popular in Morocco and Algeria. Pastilla is often served as a festive meal for special occasions, such as weddings or holidays. It may seem complicated to make, but with some tips and tricks, you can prepare this exotic dish at home.
To make Moroccan chicken pastilla, you will need the following ingredients:
- 1 kg (2.2 lb) of boneless, skinless chicken thighs
- 2 large onions, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 cinnamon stick
- A pinch of saffron threads
- 1 teaspoon of turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground ginger
- Salt and black pepper to taste
- 4 eggs, lightly beaten
- 100 g (3.5 oz) of blanched almonds, toasted and chopped
- 50 g (1.8 oz) of pine nuts, toasted
- A handful of fresh parsley, chopped
- 12 sheets of phyllo dough, thawed
- 4 tablespoons of melted butter or ghee
- 2 tablespoons of powdered sugar (optional)
- 1 teaspoon of ground cinnamon (optional)
The steps to make Moroccan chicken pastilla are as follows:
- In a large pot over medium-high heat, heat the olive oil and sauté the onions and garlic until soft and golden, about 15 minutes.
- Add the chicken thighs, cinnamon stick, saffron, turmeric, coriander, ginger, salt, and pepper. Stir well to coat the chicken with the spices.
- Add enough water to barely cover the chicken and bring to a boil. Then lower the heat and simmer, covered, until the chicken is cooked through and tender, about 45 minutes.
- Transfer the chicken to a plate and let it cool slightly. Then shred it with two forks or your fingers. Discard the cinnamon stick and any bones or skin.
- Return the pot with the onion mixture to the stove and bring to a boil. Cook over high heat, stirring occasionally, until the liquid is reduced and thickened, about 15 minutes.
- Reduce the heat to low and stir in the eggs. Cook, stirring constantly, until the eggs are cooked and curdled, about 5 minutes. Turn off the heat and set aside.
- Preheat the oven to 180°C (350°F) and lightly grease a 9-inch round baking dish or a cast-iron skillet.
- Lay one sheet of phyllo dough on a clean work surface and brush it with some melted butter or ghee. Fold it in half and place it in the prepared dish or skillet, letting some of the edges hang over the sides. Repeat with three more sheets of phyllo dough, brushing each one with butter or ghee and overlapping them slightly in the dish or skillet.
- Spread half of the onion and egg mixture evenly over the phyllo dough. Sprinkle half of the almonds, pine nuts, and parsley over it.
- Arrange the shredded chicken on top of the nut layer in an even layer.
- Cover the chicken with the remaining onion and egg mixture and sprinkle the rest of the nuts and parsley over it.
- Fold over the edges of the phyllo dough that are hanging over the sides to cover the filling. Brush them with some butter or ghee.
- Lay another sheet of phyllo dough on a clean work surface and brush it with some butter or ghee. Fold it in half and place it over the pastilla, tucking in any excess dough around the edges. Repeat with three more sheets of phyllo dough, brushing each one with butter or ghee.
- Cut a few slits on top of the pastilla to allow steam to escape during baking.
- Bake the pastilla in the preheated oven for 25 to 30 minutes or until golden and crisp.
- If desired, dust some powdered sugar and ground cinnamon over the pastilla before serving.
Enjoy your Moroccan chicken pastilla hot or at room temperature, cut into wedges or slices.
This article is based on information from Best Pastilla Recipe (Skillet Chicken Pie) - The Mediterranean Dish, Chicken Pastilla (Skillet Chicken Pie) - The Delicious Crescent, Moroccan Chicken Pastilla | GradFood, and Festive Moroccan Chicken Pastilla Recipe - Home Cooks World.