Moroccan Chicken Pastilla with Cinnamon and Almonds

A traditional Moroccan pastry rich with spiced chicken and almonds

A savory-sweet delicacy wrapped in layers of crisp phyllo, offering a unique Moroccan dining experience.

3 h 30 min
6
Advanced

Ingredients

For the Chicken Filling

3 lbs chicken thighs

bone-in, skinless

2 large onions

finely chopped

3 garlic cloves

minced

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground turmeric

1 cup chicken broth

1 tsp salt

1/2 tsp black pepper

For the Almond Mixture

1 cup blanched almonds

1/4 cup granulated sugar

1 tsp ground cinnamon

For the Egg Mixture

4 eggs

beaten

1 tbsp unsalted butter

1/4 cup chopped parsley

1/4 cup chopped cilantro

For the Assembly

12 sheets phyllo dough

thawed

1/2 cup unsalted butter

melted

2 tbsp powdered sugar

1 tsp ground cinnamon

Preparation

Marinating the Chicken

Combine ingredients

Combine chicken with onions, garlic, ginger, cinnamon, turmeric, salt, and pepper in a large bowl.

Marinate

Let the chicken marinate for at least 1 hour in the fridge.

Rest before cooking

Remove from the fridge 30 minutes before cooking.

Preparing the Almond Mixture

Toast almonds

Toast almonds in a dry skillet over medium heat until golden.

Grind mixture

Blend toasted almonds with sugar and cinnamon in a food processor until coarsely ground.

Ensure almonds are thoroughly cooled before blending to avoid oils getting released. Pro Tip: Use freshly ground spices for a more aromatic filling.

Set aside

Set the almond mixture aside for assembly.

Cooking Process

Cook the chicken

Sauté marinated chicken in a large pot with chicken broth until cooked through and tender.

Use medium heat.

Prepare the egg mixture

In the same pot, melt butter, add beaten eggs, and cook slowly with herbs until scrambled and slightly firm.

Assemble pastilla

Layer phyllo sheets in a springform pan, add the chicken, almond, and egg mixtures sequentially, fold phyllo over, and brush with butter.

Bake

Bake the assembled pastilla at 375°F (190°C) for 45 minutes until golden.

Let the pastilla rest for 10 minutes after baking for best slicing results.

Plating & Serving

Moroccan Chicken Pastilla with Cinnamon and Almonds

FaUtensils

Plating & Serving

Slice the pastilla into wedges and arrange on a platter, lightly dust with powdered sugar and cinnamon for an exotic finish.

Sauce Pairings

Harissa hot sauce

For added spice

Minted yogurt

Refreshing coolness

Garnishes & Accompaniments

Fresh parsley leavesFlaked almonds

Perfect Sides

Moroccan carrot salad

Couscous with olive and lemon