Chicken pastilla
Chicken pastilla, from above
Non vegFez, Morocco

Chicken pastilla

Flaky pastry, spiced chicken, almonds, cinnamon sugar. Sweet and savoury in one bite.

120 minTime
27 gProtein each
mildSpice
The pigeon pie2 chapters · 1 min read

Make it your way

Grandma's wayFez style.
The original
458kcalsame
27 gproteinsame
4 gfibresame
120minutessame

The original pastilla.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Filo pastry (phyllo dough)12 sheets warqa or filo
Chicken, boneless600 g boneless thigh
Onion2 large, grated
Egg4
Almonds1 cup, fried and ground
Sugar3 tbsp
Cinnamon2 tsp
Ras el hanout1 tsp
Dry ginger powder (ground ginger)½ tsp
Saffrona pinch
Flat leaf parsleya handful
Coriander leaves (cilantro)a handful
Butter6 tbsp, melted
Orange blossom water (orange flower water)2 tsp
Saltto taste
Water1¼ cups

Method

5 steps
  1. 1Cook the chicken with onion, spices, herbs and water until tender. Shred the meat.
  2. 2Reduce the cooking sauce, then add the beaten eggs and stir into soft curds.
  3. 3Mix the ground fried almonds with sugar, cinnamon and orange blossom water.
  4. 4Layer buttered filo in a round tin, then chicken, eggs and almonds. Fold over the edges, top with more buttered filo and bake at 190 C until golden.
  5. 5Dust the top with icing sugar and cinnamon in a criss cross pattern.
Serve it like this

Serve whole on a round platter, dusted with cinnamon sugar, cut into wedges at the table.

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Make it a meal

What goes with Chicken pastilla: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Zaalouk45 min
On the side Moroccan carrot salad25 min
To drink Moroccan mint tea15 min
Something sweet Seffa60 min
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