Moroccan Chicken Pastilla with Almonds: A Sweet and Savory Delight

Moroccan Chicken Pastilla, also known as "B'stilla," is a traditional Moroccan dish that combines sweet and savory flavors in a unique and delicious way. This savory pie features layers of flaky pastry filled with spiced chicken, almonds, and eggs, topped with a dusting of powdered sugar and cinnamon. It's a dish that's perfect for special occasions and festive gatherings, offering a taste of Morocco's rich culinary heritage.

A beautifully golden Moroccan Chicken Pastilla with Almonds.

What Makes Pastilla Special?

Pastilla is a dish that beautifully balances sweet and savory flavors. The tender, spiced chicken is layered with crunchy almonds and eggs, all wrapped in thin, flaky pastry called "warqa." The dish is then dusted with powdered sugar and cinnamon, creating a unique contrast of flavors and textures. It's a dish that's as visually stunning as it is delicious.

Ingredients

1 whole chicken (cut into pieces) or 4-6 chicken thighs
1 large onion (finely chopped)
3 garlic cloves (minced)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon saffron threads (soaked in 2 tablespoons of warm water)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh parsley (chopped)
1/2 cup fresh cilantro (chopped)
1 cup chicken broth or water
4 eggs (beaten)
1 cup almonds (blanched and toasted)
1/4 cup powdered sugar
1 teaspoon ground cinnamon (for dusting)
10-12 sheets of warqa or phyllo dough
1/4 cup melted butter (for brushing)

Ingredients needed for Moroccan Chicken Pastilla with Almonds.

Instructions

Cook the Chicken: In a large pot, combine the chicken pieces, chopped onion, minced garlic, cinnamon, ginger, turmeric, saffron water, salt, black pepper, parsley, cilantro, and chicken broth. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the chicken is tender. Remove the chicken, shred the meat, and set aside. Reduce the cooking liquid until thickened.
Prepare the Filling: In a skillet, cook the beaten eggs in a little of the reduced cooking liquid until scrambled. Mix the shredded chicken, scrambled eggs, and toasted almonds in a bowl.
Assemble the Pastilla: Preheat your oven to 180°C (350°F). Brush a round baking dish with melted butter. Layer 5-6 sheets of warqa or phyllo dough in the dish, brushing each sheet with melted butter and letting the edges hang over the sides. Spread the chicken filling evenly over the pastry. Fold the overhanging pastry over the filling, then cover with another 5-6 sheets of pastry, brushing each with butter. Tuck the edges neatly into the dish.
Bake the Pastilla: Brush the top layer with melted butter and bake for 30-40 minutes, or until golden brown and crispy.
Serve: Remove the pastilla from the oven and let it cool slightly. Dust the top with powdered sugar and cinnamon. Serve warm, cutting into wedges like a pie.

Serving Moroccan Chicken Pastilla with Almonds.

Tips for the Perfect Pastilla

If you can't find warqa, phyllo dough works as a great substitute.
For extra flavor, add a pinch of nutmeg or cardamom to the chicken filling.
Make sure to brush each layer of pastry with melted butter to achieve a crispy, golden crust.
Serve with a side of Moroccan salad or olives for a complete meal.

Why You'll Love This Dish

Moroccan Chicken Pastilla with Almonds is a dish that combines tender, spiced chicken with crunchy almonds and flaky pastry, all topped with a sweet and aromatic dusting of powdered sugar and cinnamon. It's a dish that's perfect for sharing with family and friends, and it's sure to become a favorite in your household.

Conclusion

Moroccan Chicken Pastilla with Almonds is a flavorful and elegant dish that showcases the best of Moroccan cuisine. With its unique blend of sweet and savory flavors, it's a meal that's perfect for any occasion. Try this recipe today and enjoy a taste of Morocco in your own home!