When you want to create a dish that delivers stunning visual drama and the exotic flavors of Morocco, this Chicken Pastilla transforms simple ingredients into an elaborate pie wrapped in crispy phyllo that shatters delicately with each bite. The spiced chicken filling layered with sweetened almonds creates that signature North African blend of cinnamon-spiced meat contrasted with honey-laced nuts, all encased in buttery, paper-thin pastry dusted with powdered sugar. Each forkful delivers multiple textures and temperatures – crispy phyllo giving way to tender chicken, crunchy almonds, and aromatic spices that transport you straight to Marrakech. Perfect for special dinners, celebration meals, or impressing guests with international cuisine, this recipe serves 8-10 people and takes about 2 hours from start to finish.
Cooking Time: 45 minutes prep, 1 hour 15 minutes cooking
Serves: 8-10 people
What You’ll Need
For the chicken filling:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon saffron threads, crushed
- 1 cup chicken broth
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 4 large eggs, beaten
- Salt and pepper to taste
For the almond layer:
- 2 cups blanched almonds
- 1/2 cup powdered sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons honey
- 2 tablespoons butter
For assembly:
- 12-16 sheets phyllo dough, thawed
- 1 cup melted butter for brushing
- 2 tablespoons powdered sugar for dusting
- 1 tablespoon ground cinnamon for dusting
Preparing the Chicken
Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat and brown the chicken pieces for 5-6 minutes until golden.
Building the Aromatic Base
Remove the chicken and add the diced onion to the same pan. Cook for 5 minutes until softened, then add garlic, cinnamon, ginger, turmeric, and crushed saffron threads, stirring for 1 minute.
Simmering to Tenderness
Return the chicken to the pan and add chicken broth. Bring to a simmer, cover, and cook for 30 minutes until the chicken is very tender and the liquid has reduced by half.
Adding Fresh Herbs
Stir in the chopped cilantro and parsley, cooking for 2 more minutes. The herbs add brightness that balances the warm spices beautifully.
Creating the Egg Layer
Pour the beaten eggs into the simmering chicken mixture, stirring gently to create soft, creamy curds. Cook until the eggs are just set but still moist, then remove from heat.
Preparing the Almond Filling
Toast the almonds in a dry skillet until golden and fragrant, then pulse in a food processor until coarsely chopped but not ground to powder. Mix with powdered sugar, cinnamon, honey, and butter.
Understanding Phyllo
Keep phyllo sheets covered with a damp towel while working to prevent drying and cracking. Work quickly but carefully with these delicate sheets.
Preparing the Pan
Brush a 12-inch round baking pan or pie dish generously with melted butter. Preheat your oven to 375 degrees.
Layering the Bottom
Place one phyllo sheet in the pan, letting edges hang over the sides. Brush with melted butter. Repeat with 5-6 more sheets, rotating slightly each time and brushing each with butter.
Adding the Almond Base
Spread half the almond mixture evenly over the phyllo base, creating a sweet, crunchy layer that will contrast with the savory chicken.
Layering the Chicken
Spread the chicken and egg mixture over the almond layer, distributing it evenly. The chicken should be cooled slightly to prevent melting the phyllo.
The Top Almond Layer
Spread the remaining almond mixture over the chicken, creating another sweet layer that sandwiches the savory filling.
Sealing the Pastilla
Fold the overhanging phyllo sheets over the filling, brushing each with butter as you fold. Layer 5-6 more phyllo sheets on top, tucking the edges down the sides and brushing each generously with butter.
Creating the Seal
Make sure the pastilla is completely sealed with no gaps where filling could escape. The top should be smooth and evenly buttered.
The Golden Bake
Bake for 40-45 minutes until the phyllo is deep golden brown and crispy. If the top browns too quickly, tent loosely with foil.
Testing for Doneness
The pastilla should be golden all over with no pale spots, and you should hear a hollow sound when tapping the top. The phyllo should be crispy and shatter when pressed gently.
The Dramatic Inversion
Let cool for 5 minutes, then carefully invert onto a large serving platter. The bottom, now the top, should be beautifully golden and crispy.
The Signature Decoration
Dust the top generously with powdered sugar, then use a stencil or freehand to create decorative lines with ground cinnamon. Traditional patterns include crosshatch or diamond designs.
Serving Tradition
Cut into wedges like a pie while still warm. The layers should be visible in each slice – crispy phyllo, crunchy almonds, spiced chicken, and more almonds.
Pairing Suggestions
Serve with a simple salad of mixed greens dressed with lemon vinaigrette to balance the richness. Moroccan mint tea is the traditional beverage pairing.
Make-Ahead Strategy
The chicken filling can be made a day ahead and refrigerated. The almond mixture also keeps well. Assemble and bake just before serving for the crispiest phyllo.
Storage Guidelines
While best fresh, leftover pastilla can be refrigerated for 2 days and reheated in a 350-degree oven for 15 minutes to restore crispiness.
Understanding the Balance
The magic of pastilla lies in the contrast between sweet and savory, crispy and tender, cinnamon sugar and aromatic spices. Each element is essential to the whole.
Cultural Significance
Pastilla is traditionally served at celebrations and special occasions in Morocco, symbolizing hospitality and the importance of the gathering.
Troubleshooting Tips
If phyllo tears, don’t worry – layer another sheet over it. If the filling leaks, seal any gaps with extra phyllo and butter before baking.
This Chicken Pastilla proves that the most impressive dishes often come from unexpected flavor combinations executed with care. The marriage of sweet and savory wrapped in golden, shattering phyllo creates an experience that’s both exotic and comforting, transforming any meal into a celebration worthy of the effort.
