Moroccan Chicken Pie
Experience the exotic flavors of Morocco with this Moroccan Chicken Pie, a show-stopping dish that combines savory, sweet, and aromatic elements in every bite. Also known as "Pastilla," this recipe layers tender, spiced shredded chicken, a silky egg custard infused with reduced sauce, and a delightful almond-sugar mixture between buttery, flaky phyllo dough sheets. Seasoned with warm spices like cinnamon, ginger, and turmeric, and finished with a dusting of powdered sugar and cinnamon, this pie offers a perfect balance of sweet and savory flavors. Ideal for special occasions or dinner parties, this visually stunning pie is baked to golden-crisp perfection, creating an unforgettable culinary centerpiece inspired by traditional Moroccan cuisine. Whether you're exploring Moroccan food for the first time or recreating a beloved classic, this recipe is sure to delight your taste buds. Perfect for six servings, it’s a feast for both the eyes and palate!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh cilantro
- 3 large Eggs
- 100 grams Blanched almonds
- 2 tablespoons Powdered sugar
- 6 large sheets Phyllo dough sheets
- 100 grams Unsalted butter
- 0.5 teaspoon Ground cinnamon (for topping)
Instructions
Heat olive oil in a large pot over medium heat. Add the onion (finely chopped) and garlic (minced). Sauté for 2-3 minutes until fragrant.
Add the chicken thighs, ground cinnamon, ground ginger, turmeric powder, ground coriander, salt, and black pepper. Stir well to coat the chicken in the spices.
Pour in 1 cup of water, cover the pot, and simmer over low heat for 25 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it into small pieces, and set aside. Continue simmering the sauce until it reduces and thickens slightly.
Whisk the eggs in a bowl, add to the reduced sauce, and cook over low heat until the mixture resembles a thick custard. Stir constantly to avoid scrambling.
In a food processor, pulse the blanched almonds to a coarse crumb. Mix them with powdered sugar and cinnamon to create an almond-sugar mixture.
Preheat the oven to 180°C (350°F).
Melt the unsalted butter in a small saucepan. Brush a round oven-safe pie dish with the melted butter.
In the pie dish, layer one phyllo sheet, allowing the edges to hang over. Brush it with melted butter and repeat with three more sheets, overlapping them slightly to cover the entire dish.
Layer the shredded chicken at the base, followed by the egg custard sauce, and finally the almond-sugar mixture.
Fold the hanging phyllo dough over the filling. Add two more phyllo sheets on top for extra coverage, brushing each layer with butter and tucking the edges underneath.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Allow the pie to cool for 10 minutes. Dust the top with powdered sugar and a hint of ground cinnamon for a decorative touch before serving.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1249 mg | 416% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.7 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 584 mg | 45% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
