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Pastilla (Moroccan Chicken Pie)

Pastilla (Moroccan Chicken Pie)
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Pastilla, also known as Moroccan Chicken Pie, is a classic Moroccan dish that perfectly blends savory, sweet, and crispy textures into one delicious pie. Featuring tender spiced chicken, fragrant almonds, and crisp phyllo pastry layers, this dish offers a unique combination of flavors that impresses at any special occasion. The pie balances warm spices, a golden flaky crust, and a subtle sweet dusting to deliver an unforgettable Moroccan culinary experience.

Ingredients

Scale

For the Chicken Filling

  • 6 chicken thighs, skin removed
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • A pinch of saffron threads
  • Salt, to taste
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 3 tbsp butter
  • 3 large eggs, beaten
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped

For the Almond Topping

  • 1 cup almonds, toasted and roughly chopped
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon

For the Pastry

  • 12 sheets phyllo dough (use gluten-free phyllo or thin rice paper sheets for gluten-free option)
  • 1 cup unsalted butter, melted (for brushing layers)

For Garnish

  • Powdered sugar, for dusting
  • Ground cinnamon, for dusting
  • Fresh parsley or cilantro, chopped (optional)

Instructions

  1. Prepare the Chicken Filling: Simmer chicken thighs in a pot with water, chopped onions, minced garlic, cinnamon stick (or ground cinnamon), saffron, and a pinch of salt. Cook gently until the chicken is tender and infused with flavors, about 45-60 minutes. Remove the chicken, shred the meat finely, and reserve the broth for later.
  2. Toast and Chop Almonds: In a dry skillet over medium heat, toast the almonds until fragrant and golden, about 5-7 minutes. Allow them to cool, then roughly chop and mix with powdered sugar and ground cinnamon to prepare the sweet, crunchy almond topping.
  3. Cook the Filling Mixture: In a large skillet, melt butter and sauté finely chopped onions and garlic until soft and translucent. Add shredded chicken along with spices including cinnamon, ginger, turmeric, and black pepper. Stir well to combine. Pour in beaten eggs, stirring gently as the mixture thickens slightly. Turn off the heat and fold in the chopped almonds and fresh parsley and cilantro for freshness and flavor.
  4. Assemble the Pie: Preheat oven to 350°F (175°C). Brush a round baking dish generously with melted butter. Lay down a sheet of phyllo dough and brush with butter. Repeat layering and buttering each sheet until about half the sheets are used. Spread the filling evenly over the phyllo layers. Cover the filling with remaining phyllo sheets, buttering each sheet as before. Fold edges neatly and brush the top with butter.
  5. Bake to Golden Perfection: Place the assembled pie in the oven and bake for 30-40 minutes, until the crust is puffed, crisp, and deep golden brown. Remove from oven and let it rest for a few minutes. Carefully invert the pie onto a serving plate to reveal the crispy top layer.

Notes

  • Use dark meat chicken thighs for juicier, more tender filling.
  • Butter each layer of phyllo dough thoroughly for maximum crispiness.
  • Take your time cooking the filling to develop rich, complex flavors.
  • Chill the assembled pie briefly before baking to help it hold shape and improve flakiness.
  • Use fresh ground cinnamon and saffron for the most vibrant spices.

Nutrition

Keywords: Pastilla, Moroccan Chicken Pie, Moroccan Pie, spiced chicken, phyllo dough, savory and sweet pie, Crispy chicken pie

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