Moroccan Pastilla with Spiced Chicken and Almonds
A savory-sweet Moroccan pie made with layers of thin pastry, spiced meat, almonds, and cinnamon, offering a unique blend of flavors.
Equipment
- Large skillet
- Mixing Bowl
- Baking dish
- Pastry Brush
Ingredients
- 1 lb chicken thighs boneless and skinless
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
- ½ cup chicken broth
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- 1 cup blanched almonds toasted and chopped
- ¼ cup sugar
- 8 sheets phyllo pastry
- ½ cup butter melted
- Powdered sugar for garnish
- ground cinnamon for garnish
Instructions
Cook the chicken:
- In a large skillet, heat the olive oil over medium heat. Add the chicken thighs, cooking until browned on all sides. Remove and shred the chicken.2 tablespoons olive oil, 1 lb chicken thighs
Prepare the filling:
- In the same skillet, add the chopped onion and garlic, sauté until softened. Add ground ginger, cinnamon, cumin, coriander, turmeric, salt, and pepper. Stir well. Return shredded chicken to the skillet, add chicken broth, and simmer for 10 minutes. Stir in chopped parsley and cilantro.1 large onion, 3 cloves garlic, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground turmeric, Salt and pepper to taste, 1/2 cup chicken broth, 1/2 cup fresh parsley, 1/2 cup fresh cilantro
Prepare the almonds:
- In a mixing bowl, combine the toasted and chopped almonds with 1/4 cup of sugar.1/4 cup sugar, 1 cup blanched almonds
Assemble the pastilla:
- Preheat the oven to 375°F (190°C). Brush a baking dish with melted butter. Lay 4 sheets of phyllo pastry in the dish, brushing each with melted butter. Spread half of the chicken mixture over the phyllo, then sprinkle with half of the almond mixture. Cover with 2 more sheets of phyllo, brushed with butter. Repeat with the remaining chicken and almonds. Top with the final 2 sheets of phyllo, brushing each with butter.8 sheets phyllo pastry, 1/2 cup butter
Bake the pastilla:
- Bake in the preheated oven for 30 minutes or until golden brown and crispy.
Serve:
- Let cool slightly, then dust with powdered sugar and a sprinkle of ground cinnamon before serving.Powdered sugar, ground cinnamon
Notes
Phyllo pastry dries out quickly, so keep unused sheets covered with a damp towel.
Pastilla can be made with other meats such as pigeon or seafood.
Pastilla can be made with other meats such as pigeon or seafood.
Nutrition
Calories: 610kcalCarbohydrates: 31gProtein: 20gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 117mgSodium: 396mgPotassium: 423mgFiber: 4gSugar: 11gVitamin A: 1107IUVitamin C: 10mgCalcium: 92mgIron: 3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
Tried this recipe?Let us know how it was!
