Chicken & Almonds Pastilla

Moroccan Chicken Pastilla with Almonds: A Royal Delicacy 🇲🇦

Moroccan Pastilla is one of the most famous traditional dishes in Moroccan cuisine. It's a savory-sweet pie filled with chicken and roasted almonds, garnished with powdered sugar and cinnamon.

📝 Ingredients

For the Filling:

•  1 whole chicken (about 1.5 kg / 3 lbs), cut into pieces
•  2 large onions, finely chopped
•  3 cloves garlic, minced
•  1 tsp ground ginger
•  1 tsp ground cinnamon
•  1 tsp turmeric
•  1 tsp paprika
•  1/2 tsp saffron threads (soaked in 2 tbsp warm water)
•  1/4 tsp ground white pepper
•  Salt to taste
•  1 cup fresh parsley, finely chopped
•  1 cup fresh cilantro, finely chopped
•  2 cups chicken stock or water
•  4 eggs, lightly beaten
•  1/2 cup unsalted butter, melted
•  1/2 cup powdered sugar (for dusting)
•  1 tsp orange blossom water (optional)

For the Almond Topping:

•  2 cups blanched almonds
•  2 tbsp granulated sugar
•  1 tsp ground cinnamon
•  2 tbsp orange blossom water (optional)

For the Assembly:

•  10-12 sheets of phyllo dough (or warqa, if available)
•  1/2 cup unsalted butter, melted (for brushing)

👩‍🍳 Instructions

1. Prepare the Chicken Filling:

1. In a large pot, combine the chicken, onions, garlic, ginger, cinnamon, turmeric, paprika, saffron water, white pepper, and salt. Add the chicken stock or water.

2. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is tender and cooked through.

3. Remove the chicken pieces from the pot and let them cool. Shred the meat into small pieces, discarding the skin and bones.

4. Return the shredded chicken to the pot and add the parsley and cilantro. Cook over medium heat until most of the liquid has evaporated.

5. Push the chicken mixture to one side of the pot and pour the beaten eggs into the remaining liquid. Stir continuously until the eggs are cooked and scrambled. Mix the eggs into the chicken mixture. Set aside.

2. Prepare the Almond Topping:

1. Toast the blanched almonds in a dry skillet over medium heat until golden brown. Let them cool.

2. Pulse the almonds in a food processor until coarsely ground. Mix with sugar, cinnamon, and orange blossom water (if using). Set aside.

3. Assemble the Pastilla:

1. Preheat your oven to 180°C (350°F).

2. Brush a round baking dish (about 25 cm / 10 inches in diameter) with melted butter.

3. Layer 5-6 sheets of phyllo dough in the dish, brushing each sheet with melted butter and letting the edges hang over the sides.

4. Spread the chicken filling evenly over the phyllo dough.

5. Sprinkle the almond mixture over the chicken filling.

6. Fold the overhanging phyllo dough over the filling, then layer the remaining sheets of phyllo on top, brushing each with butter. Tuck the edges neatly into the dish.

7. Brush the top layer generously with melted butter.

4. Bake the Pastilla:

1. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.

2. Remove from the oven and let it cool for 10 minutes.

5. Serve:

1. Dust the top of the pastilla with powdered sugar and a light sprinkle of cinnamon.

2. Cut into wedges and serve warm.

⚡ Important Tips

• Ensure pastilla sheets don't tear
• Make sure the filling isn't too wet
• Brush sheets well with butter for even golden color