🌟 Introduction
Moroccan Chicken Pastilla is a traditional dish that blends savory shredded chicken, warm spices, and crispy filo pastry, topped with a sweet touch of powdered sugar and cinnamon. This dish, often served during festive occasions and family gatherings, offers a unique fusion of flavors and textures that makes it truly unforgettable.
⏱️ Time Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
📝 Ingredients:
2 chicken breasts or pigeon (optional)
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon saffron threads (optional)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup almonds, toasted and chopped
6-8 sheets of filo pastry
2 tablespoons butter
1/4 cup powdered sugar
1 teaspoon cinnamon for dusting
Salt and pepper to taste
👩🍳 Instructions
1. Cook the chicken
First, in a pot, combine chicken, chopped onion, garlic, ginger, cinnamon, saffron (if using), parsley, cilantro, salt, and pepper. Cover with water and cook over medium heat for about 30 minutes or until the chicken is tender.
Once done, remove the chicken and shred it finely. Set aside the cooking liquid.
2. Sauté the chicken
In a skillet, melt the butter and sauté the shredded chicken. Add the chopped toasted almonds and a small pinch of cinnamon. Stir until the mixture is well combined and slightly golden.
3. Assemble the pastilla
Preheat your oven to 175°C (350°F).
Grease a round baking dish and layer filo sheets, brushing each with melted butter and letting the edges hang over the sides. Add the chicken mixture into the center and fold the filo edges over the filling. Cover the top with one or two more sheets, brushing again with butter.
4. Bake to perfection
Bake for about 30 minutes or until the pastilla is golden and crispy.
5. Garnish and serve
Remove from the oven and let it cool slightly. Before serving, dust with powdered sugar and ground cinnamon for the traditional Moroccan touch.
💡 Tips & Variations
- Replace chicken with pigeon for a more traditional version.
- Add a splash of orange blossom water to the filling for extra aroma.
- Serve with mint tea or a light cucumber salad.
🔗 Learn More
Want to discover the origins of Moroccan pastilla? Click here to read more.