Moroccan Chicken Pastilla
Discover the exotic flavors of Moroccan Chicken Pastilla, a stunning dish that masterfully combines savory and sweet for a truly unforgettable culinary experience. This traditional Moroccan pie features tender shredded chicken infused with fragrant spices like ginger, cinnamon, turmeric, and coriander, layered with a rich egg sauce and a sweet, nutty almond mixture. Encased in crisp, golden phyllo dough and finished with a dusting of powdered sugar and cinnamon, this dish delivers a delightful interplay of textures and flavors. Perfect for special occasions or when you want to impress your guests, this pastilla is as visually striking as it is delectable. Serve warm to let the aromatic spices and buttery pastry truly shine, creating an authentic taste of Morocco in your own kitchen.
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Ingredients
- 500 g Chicken thighs
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Chicken stock
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh cilantro, chopped
- 3 large Eggs
- 150 g Blanched almonds
- 2 tbsp Powdered sugar
- 1 tsp Ground cinnamon (for almond mixture)
- 8 sheets Phyllo dough
- 100 g Unsalted butter, melted
- 1 tbsp Powdered sugar (for garnish)
- 0.5 tsp Ground cinnamon (for garnish)
Directions
Step 1
Heat a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened.
Step 2
Add the chicken thighs, ground ginger, ground cinnamon, turmeric, coriander, salt, and black pepper. Stir to coat the chicken evenly with the spices.
Step 3
Pour in the chicken stock and bring to a simmer. Cover the saucepan and cook for 20-25 minutes until the chicken is tender and cooked through.
Step 4
Remove the chicken from the pan and shred it into small pieces using two forks. Set aside.
Step 5
Reduce the liquid in the saucepan over medium heat until thickened. Whisk the eggs into the sauce and cook gently, stirring frequently, until the mixture resembles soft scrambled eggs. Stir in the shredded chicken, parsley, and cilantro, then remove from heat and allow to cool.
Step 6
While the chicken mixture cools, toast the almonds in a dry skillet over medium heat until golden brown. Let cool, then pulse in a food processor with powdered sugar and ground cinnamon until finely chopped. Set aside.
Step 7
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch round pie dish or springform pan.
Step 8
Brush a sheet of phyllo dough with melted butter and lay it in the dish, letting the edges hang over the sides. Repeat with 4 more sheets, overlapping them in a circular pattern to fully cover the bottom and sides of the dish.
Step 9
Spread half of the almond mixture evenly over the base of the phyllo. Add the chicken and egg filling in an even layer, then top with the remaining almond mixture.
Step 10
Fold the overhanging phyllo dough over the filling. Brush each layer with melted butter. Add the remaining sheets of phyllo on top, tucking the edges underneath to create a sealed pastry. Brush the top with butter.
Step 11
Bake the pastilla in the preheated oven for about 30-35 minutes, or until golden brown and crispy.
Step 12
Allow to cool slightly, then invert the pastilla onto a serving plate. Dust the top with powdered sugar and ground cinnamon before serving.
Nutrition Facts
| Serving size | 1520.5 grams (1520.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3559 |
| Total Fat 234.40g | 301% |
| Saturated Fat 77.50g | 388% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1261mg | 420% |
| Sodium 4008mg | 174% |
| Total Carbohydrate 169.90g | 62% |
| Dietary Fiber 30.30g | 108% |
| Total Sugars 35.80g | |
| Protein 205.90g | 412% |
| Vitamin D 158IU | 790% |
| Calcium 735mg | 57% |
| Iron 21mg | 116% |
| Potassium 3070mg | 65% |
Source of Calories