Moroccan Chicken Pastilla with Cinnamon and Almonds
A savory-sweet delicacy wrapped in layers of crisp phyllo, offering a unique Moroccan dining experience.
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.
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