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Pastilla (Moroccan Chicken Pie)

Pastilla (Moroccan Chicken Pie)
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Pastilla (Moroccan Chicken Pie) is a traditional Moroccan savory pie that masterfully combines tender spiced chicken with flaky, crispy phyllo dough and a delicate balance of sweet and savory flavors, enhanced by cinnamon, ground ginger, almonds, and fresh herbs. This dish offers a unique textural experience and authentic Moroccan hospitality, perfect for impressing guests or enjoying a flavorful home-cooked meal.

Ingredients

Scale

Chicken Filling

  • 4 bone-in chicken thighs
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • A pinch of saffron threads
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Pie Assembly

  • 10–12 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted (for brushing)
  • 1 cup almonds, toasted and roughly ground
  • Powdered sugar, for dusting
  • Ground cinnamon, for dusting

Instructions

  1. Preparing the Chicken Filling: Start by simmering the chicken thighs with sliced onions, minced garlic, cinnamon, ground ginger, saffron, fresh parsley, and cilantro in olive oil and butter over low heat. Cook gently until the chicken is tender and infused with aromatic spices, about 45 minutes to 1 hour. Season with salt and pepper to taste.
  2. Shredding and Combining: Remove the chicken from the cooking liquid, shred the meat finely, discarding bones and skin. Reduce the cooking broth until thickened, then mix with beaten eggs and combine with the shredded chicken to create a creamy, bound filling.
  3. Toasting and Grinding Almonds: Toast almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Let cool slightly, then pulse in a food processor to a coarse crumb texture to add to the filling.
  4. Assembling the Pie: Generously butter a round baking dish. Layer sheets of phyllo dough brushed with melted butter, allowing excess to hang over the edges. Spread the chicken filling evenly over the base, sprinkle with the almond mixture. Fold the overhanging phyllo over the filling, cover with more buttered phyllo sheets, brushing each layer with butter, and seal edges tightly to prevent cracking.
  5. Baking to Perfection: Preheat the oven to 350°F (175°C). Bake the assembled pastilla for 30–40 minutes until the phyllo is crisp, golden brown, and aromatic. Remove from the oven and let rest for 10 minutes before serving.

Notes

  • Use fresh or properly thawed phyllo dough to ensure flaky, non-dry layers.
  • Brush melted butter generously between each phyllo sheet for crispiness and flavor.
  • Shred the chicken finely for a smooth filling texture and better flavor integration.
  • Simmer the chicken slowly to develop deep, rich spice flavors and tender meat.
  • Seal phyllo edges carefully to avoid cracks during baking.
  • Allow the pie to rest before slicing to help it set and make serving easier.

Nutrition

Keywords: Moroccan chicken pie, Pastilla, Moroccan cuisine, spiced chicken pie, phyllo pie, savory and sweet pie

Find it online: https://recipesemilly.com/pastilla-moroccan-chicken-pie/