Moroccan Pastilla
Transport your taste buds to the bustling markets of Morocco with this irresistible Moroccan Pastilla, a show-stopping savory-sweet pie that’s sure to impress. Layered with flaky, buttery phyllo pastry, this dish is filled with tender spiced chicken, a velvety egg custard, and delicately sweet, orange blossom-scented almonds. Infused with exotic spices like cinnamon, turmeric, and saffron, each bite captures the essence of traditional Moroccan cuisine. Topped with a dusting of powdered sugar and ground cinnamon, this golden masterpiece offers a harmonious blend of textures and flavors. Perfect for special gatherings or as a centerpiece for any feast, this pastilla is a celebration of bold spices, rich aromas, and authentic culinary artistry.
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Recipe Information
Ingredients
- 750 g Chicken thighs (bone-in, skin-on recommended)
- 1 large Onion (finely chopped)
- 1 piece Cinnamon sticks
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Turmeric powder
- 1 pinch Saffron threads
- 500 ml Chicken stock
- 5 large Eggs
- 150 g Blanched almonds
- 50 g Powdered sugar
- 1 tbsp Orange blossom water
- 8 pieces Phyllo pastry sheets
- 100 g Unsalted butter (melted)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Ground cinnamon (for topping)
- 1 tbsp Powdered sugar (for topping)
Instructions
Place the chicken thighs in a large pot along with the chopped onion, cinnamon stick, ground ginger, ground cinnamon, turmeric, saffron, salt, and black pepper. Add chicken stock and bring to a boil over medium-high heat.
Lower the heat to a simmer, cover the pot, and cook for about 45 minutes, or until the chicken is tender and fully cooked.
Once the chicken is cooked, remove it from the pot and set it aside to cool. Shred the meat into small pieces, discarding the bones and skin.
Meanwhile, reduce the cooking liquid in the pot over medium heat until thickened, about 10-15 minutes. Beat the eggs in a bowl, then slowly whisk them into the reduced liquid. Continue cooking, stirring frequently, until the mixture forms a thick custard-like consistency. Remove from heat and set aside.
Toast the blanched almonds in a dry skillet over medium heat until golden brown. Let them cool, then pulse in a food processor with the powdered sugar and orange blossom water until coarsely ground.
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round baking dish.
Layer 4 sheets of phyllo pastry in the dish, brushing each sheet with melted butter as you layer them, and allowing the edges to overhang the dish.
Spread the shredded chicken across the bottom of the pastry. Spoon the egg mixture evenly over the chicken, then sprinkle the almond mixture on top.
Layer the remaining 4 sheets of phyllo pastry on top, brushing each sheet with melted butter. Fold the overhanging edges over the top and brush with a final layer of butter.
Bake the pastilla in the preheated oven for 30 minutes, or until the pastry is golden and crisp.
Remove from the oven, let it cool slightly, then dust the top with ground cinnamon and powdered sugar before serving.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 586 mg | 12% | |
*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.
