Main Course · Dinner · Mediterranean ·

Moroccan Chicken Pastilla with Cinnamon and Almonds

Name: Moroccan Chicken Pastilla with Cinnamon and Almonds
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 1 cup blanched almonds; 1/4 cup granulated sugar; 1 tsp ground cinnamon; 4 eggs, beaten; 1 tbsp unsalted butter; 1/4 cup chopped parsley; 1/4 cup chopped cilantro; 12 sheets phyllo dough, thawed; 1/2 cup unsalted butter, melted; 2 tbsp powdered sugar; 1 tsp ground cinnamon

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

4.9(164 reviews)

·By Ethan Brooks·July 21, 2025

Moroccan Chicken Pastilla with Cinnamon and Almonds — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Chicken Filling

For the Almond Mixture

For the Egg Mixture

For the Assembly

Nutrition

Per serving

Calories: 813 kcal
Protein: 54 g
Carbs: 35.5 g
Fat: 51.5 g
Fiber: 5 g

Whole recipe

Total

Calories: 4875 kcal
Protein: 324 g
Carbs: 213 g
Fat: 310 g
Fiber: 30 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
3 lbs chicken thighs bone-in, skinless	1965	255	0	102	0
2 large onions finely chopped	88	2	20	0	4
3 garlic cloves minced	13	0	3	0	0
1 tsp ground ginger	6	0	1	0	0
1 tsp ground cinnamon	6	0	2	0	1
1 tsp ground turmeric	8	0	0	0	1
1 cup chicken broth	10	1	1	0	0
1 tsp salt	0	0	0	0	0
1/2 tsp black pepper	3	0	1	0	1
1 cup blanched almonds	822	30	30	72	18
1/4 cup granulated sugar	194	0	50	0	0
1 tsp ground cinnamon	6	0	2	0	1
4 eggs beaten	288	24	2	20	0
1 tbsp unsalted butter	102	0	0	12	0
1/4 cup chopped parsley	1	0	0	0	0
1/4 cup chopped cilantro	1	0	0	0	0
12 sheets phyllo dough thawed	480	12	84	12	4
1/2 cup unsalted butter melted	814	0	0	92	0
2 tbsp powdered sugar	62	0	15	0	0
1 tsp ground cinnamon	6	0	2	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
Combine chicken with onions, garlic, ginger, cinnamon, turmeric, salt, and pepper in a large bowl.
2
Marinate
Let the chicken marinate for at least 1 hour in the fridge.
3
Rest before cooking
Remove from the fridge 30 minutes before cooking.

Preparing the Almond Mixture

1
Toast almonds
Toast almonds in a dry skillet over medium heat until golden.
2
Grind mixture
Blend toasted almonds with sugar and cinnamon in a food processor until coarsely ground.
Tip: Ensure almonds are thoroughly cooled before blending to avoid oils getting released. Pro Tip: Use freshly ground spices for a more aromatic filling.
3
Set aside
Set the almond mixture aside for assembly.

How to Make Moroccan Chicken Pastilla with Cinnamon and Almonds

Total time: 4 h 40 min · Yields 6 servings

1
Cook the chicken
Sauté marinated chicken in a large pot with chicken broth until cooked through and tender.
2
Prepare the egg mixture
In the same pot, melt butter, add beaten eggs, and cook slowly with herbs until scrambled and slightly firm.
3
Assemble pastilla
Layer phyllo sheets in a springform pan, add the chicken, almond, and egg mixtures sequentially, fold phyllo over, and brush with butter.
4
Bake
Bake the assembled pastilla at 375°F (190°C) for 45 minutes until golden.