Description
Moroccan chicken pastilla is a golden, crispy phyllo pie filled with tender spiced chicken, herbs, eggs, and almonds. This skillet-baked Moroccan classic balances savory spices with a light sweet dusting for an unforgettable dinner.
Ingredients
Chicken Filling
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3 lbs chicken thighs with bone (about 1½ lbs meat once cooked)
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2 medium onions, sliced
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1 tsp ras el hanout Moroccan spice blend
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½ tsp turmeric
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½ tsp ground cumin
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½ tsp ground coriander
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½ tsp ground black pepper
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½ tsp Aleppo red pepper
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1½ tsp fresh grated ginger
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5½ tbsp olive oil
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¼ tsp ground saffron soaked in 1 tbsp hot water
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⅓ cup chopped dried prunes (or dates/apricots)
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¼ cup chopped cilantro
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¼ cup chopped parsley
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¾ tsp salt (adjust to taste)
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6 large eggs, whisked
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¼ cup roasted almonds, coarsely chopped
Pastilla Assembly
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8 oz phyllo dough (20 sheets, 9×14 size)
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½ tbsp olive oil or ghee/melted butter
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almond flour or confectioners sugar + cinnamon (optional topping)
Instructions
Prepare the Chicken
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Place chicken thighs in a cooking pot with one-third of the sliced onions.
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Combine ras el hanout, turmeric, cumin, coriander, black pepper, and Aleppo pepper in a bowl. Add one-third of the spice mix to the chicken.
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Add one-third of the grated ginger and about ½ cup water.
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Bring to a simmer on high heat, then reduce heat and cook until chicken is fully cooked and tender.
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Reserve 2 tablespoons of the cooking liquid if available.
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Remove bones and shred the chicken with a fork.
Make the Filling
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Heat ½ tablespoon olive oil in a skillet and sauté remaining onions until golden brown.
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Stir in remaining ginger.
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Add shredded chicken, remaining spices, saffron water, dried fruit, herbs, and salt. Mix well and transfer to a bowl.
Cook the Eggs
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Heat 1 teaspoon olive oil in the skillet.
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Add whisked eggs (reserve 1 tablespoon for brushing later) and scramble gently.
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Stir in the reserved spiced cooking liquid and season lightly with salt.
Combine the Filling
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Fold scrambled eggs and chopped almonds into the chicken mixture.
Assemble the Pastilla
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Thaw phyllo dough overnight in the refrigerator, then allow to sit at room temperature for several hours.
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Preheat oven to 350°F (175°C).
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Grease a 10-inch cast-iron skillet with oil.
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Place one phyllo sheet into the skillet and brush lightly with oil.
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Add 8 more sheets one at a time, brushing with oil and rotating them to form a circular fan pattern.
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Spread half the filling over the phyllo base. Fold a few edges over the filling.
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Layer 9 more oil-brushed phyllo sheets the same way.
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Spread remaining filling over the layers.
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Fold all overhanging phyllo edges over the filling.
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Brush the final 2 phyllo sheets with oil and place on top, tucking edges inside.
Bake
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Mix ½ tbsp oil or ghee with the reserved egg and brush over the top.
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Bake for 25–30 minutes until golden brown and crisp.
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Let cool for 5 minutes before serving.
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Dust with almond meal or confectioners sugar mixed with cinnamon if desired.
Notes
Ras el hanout can be found in Middle Eastern or Moroccan grocery stores or online.
Olive oil works perfectly, but a little ghee on top adds rich flavor.
Traditionally, Moroccan chicken pastilla is finished with confectioners sugar and cinnamon. Almond flour offers a nutty alternative.
Keep phyllo dough covered with a damp towel while assembling to prevent drying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 185 mg