Description
Pastilla, also known as Moroccan Chicken Pie, is a stunning Moroccan classic that perfectly balances sweet and savory flavors with a crispy, flaky texture. It features tender chicken infused with aromatic spices like cinnamon and ginger, combined with ground almonds and fresh herbs, all wrapped in ultra-thin warka pastry sheets. This visually impressive dish offers a unique taste experience and is perfect for special occasions or as a comforting meal.
Ingredients
Scale
Chicken Filling
- 4 chicken thighs (bone-in, skin removed for juiciness and tenderness)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cinnamon powder
- 1 tsp ground ginger
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 3 large eggs, lightly beaten
Almond Mixture
- 1 cup ground almonds
- 2 tbsp powdered sugar
- 1/2 tsp cinnamon powder
Pastry and Assembly
- 10–12 sheets warka (brick) pastry or phyllo dough
- 1/2 cup unsalted butter, melted (for brushing)
- 2 tbsp olive oil
- Powdered sugar and cinnamon powder, for dusting the top
Instructions
- Preparing the Chicken Filling: Simmer the chicken thighs with chopped onions, minced garlic, cinnamon, ground ginger, salt, and pepper in a pot with a bit of water or broth until the chicken is tender and fully cooked, about 35-40 minutes. Remove chicken, shred finely once cooled. Mix the shredded chicken with chopped cilantro, parsley, and lightly beaten eggs until well combined to form a rich, moist filling.
- Toasting and Mixing Almonds: While the chicken cooks, toast the ground almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Allow to cool, then mix with powdered sugar and cinnamon to add a sweet and spicy crunch to the filling.
- Preparing the Pastry Layers: Carefully brush each warka pastry sheet with melted butter, handling gently to avoid tears. Line the baking dish by overlapping sheets to cover the bottom and sides completely, ensuring there are enough layers to create a sturdy, flaky crust.
- Assembling the Pastilla: Spread a layer of the chicken filling evenly over the pastry-lined dish, then sprinkle generously with the almond mixture. Add another layer of chicken filling on top and fold over more butter-brushed pastry sheets to encase the filling securely. Finish by brushing the top layer generously with melted butter for a golden crust.
- Baking to Perfection: Bake the assembled Pastilla in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the pastry is puffed up and deep golden brown. Remove from oven and let cool slightly before dusting the surface with powdered sugar and cinnamon for the signature sweet-savory contrast.
Notes
- Use dark meat chicken thighs to ensure juicy and flavorful filling.
- Handle warka pastry sheets gently and brush with melted butter carefully to prevent tearing.
- Layering the filling and pastry properly is key to achieving the signature flaky texture.
- Allow the Pastilla to rest slightly after baking to set and slice neatly.
- Toast almonds just before use to maintain the best flavor.
- Season the filling well, balancing sweet and salty elements to your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 120mg
Keywords: Pastilla, Moroccan Chicken Pie, Moroccan cuisine, chicken pie, warka pastry, sweet and savory pie, Moroccan spices
