Moroccan Chicken Pastilla
A delicious Moroccan savory-sweet pie made with spiced chicken, almonds, and eggs, wrapped in crispy phyllo dough and dusted with cinnamon and powdered sugar.
Equipment
- Large skillet
- Baking Dish
- Pastry Brush
Ingredients
For the Chicken Filling
- 1 1/2 lb chicken thighs boneless, skinless
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 3 eggs beaten
For the Almond Mixture
- 1/2 cup almonds blanched and toasted
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
For the Pastry
- 8 phyllo dough sheets
- 4 tbsp butter melted
For Garnish
- 1 tbsp powdered sugar for dusting
- 1 tsp ground cinnamon for dusting
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until softened.
- Add the chicken, cinnamon, ginger, turmeric, salt, and black pepper. Cook until the chicken is browned.
- Pour in the chicken broth, cover, and simmer for 20 minutes until the chicken is tender.
- Remove the chicken, shred it, and return to the pan. Stir in the beaten eggs and cook until the mixture thickens. Set aside to cool.
- In a separate bowl, mix the toasted almonds with powdered sugar and cinnamon.
- Preheat oven to 375°F (190°C). Brush a baking dish with melted butter.
- Layer 4 phyllo sheets in the dish, brushing each with butter. Add the chicken mixture, then the almond mixture.
- Fold the phyllo sheets over the filling, then layer 4 more sheets on top, brushing each with butter. Tuck in the edges.
- Bake for 25-30 minutes until golden brown and crispy.
- Dust with powdered sugar and cinnamon before serving.
Notes
For extra crunch, sprinkle more toasted almonds on top before serving.