Moroccan Chicken Pastilla: A Sweet and Savory Delight

Step into the vibrant world of Moroccan cuisine with this Chicken Pastilla. This unique dish combines tender, spiced chicken, crunchy almonds, and a hint of cinnamon, all wrapped in flaky layers of pastry. The balance of sweet and savory flavors makes this pie a showstopper for celebrations or a standout dish at any dinner table.

Key Information

• Preparation Time: 45 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Number of Servings: 6-8
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g
• Dietary Information: Contains gluten and nuts

Ingredients List

For the Filling:

• 4 boneless, skinless chicken thighs (or 500g)
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 cup (240ml) chicken stock
• 3 large eggs, beaten
• ½ cup (75g) blanched almonds, toasted and coarsely chopped
• 3 tablespoons sugar

For the Pastry:

• 8-10 sheets of phyllo pastry (or Moroccan warqa, if available)
• ½ cup (115g) unsalted butter, melted

For the Garnish:

• 1 tablespoon powdered sugar
• ½ teaspoon ground cinnamon

Detailed Method of Preparation

Prepare the Chicken Filling:

1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until soft and fragrant.
2. Add the chicken thighs to the skillet along with ginger, cinnamon, turmeric, coriander, black pepper, and salt. Cook for 5 minutes, browning the chicken on all sides.
3. Pour in the chicken stock, reduce the heat to low, and cover. Simmer for 25-30 minutes, or until the chicken is tender and easily shredded.
4. Remove the chicken from the skillet and shred it with forks.
5. Increase the skillet’s heat and reduce the remaining liquid to a thick sauce. Gradually stir in the beaten eggs, cooking until the mixture thickens.
6. Stir the shredded chicken, chopped almonds, and sugar into the skillet. Mix well and set aside to cool.

Assemble the Pastilla:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch (23cm) round pie dish.
2. Lay a sheet of phyllo pastry in the dish, allowing the edges to overhang. Brush it generously with melted butter. Repeat with 4-5 sheets, layering them to form a sturdy base.
3. Spoon the chicken mixture into the pastry-lined dish, spreading it evenly.
4. Cover the filling with 4-5 additional sheets of phyllo pastry, brushing each layer with butter. Tuck the edges neatly into the dish, sealing the pie.
5. Brush the top with melted butter and bake for 30-35 minutes, or until the pastry is golden and crisp.

Garnish:

1. Let the pastilla cool slightly before dusting the top with powdered sugar and ground cinnamon.

Tips for Culinary Success

• Phyllo Care: Keep the phyllo pastry covered with a damp towel while working to prevent it from drying out.
• Almond Toasting: For extra flavor, toast the almonds until lightly golden before chopping.
• Make-Ahead Option: Prepare the filling a day in advance and refrigerate it. Assemble and bake the pastilla fresh for best results.
• Serving Suggestion: Serve warm with a side of Moroccan mint tea for an authentic experience.

Frequently Asked Questions (FAQs)

1. Can I use pre-cooked chicken?
Yes! Shred pre-cooked chicken and simmer it briefly with the spices and stock to infuse the flavors.

2. What can I substitute for phyllo pastry?
You can use puff pastry as an alternative, but the texture will differ slightly.

3. Can I make this vegetarian?
Absolutely! Substitute the chicken with a mix of sautéed mushrooms, lentils, and chickpeas for a vegetarian twist.