Morocco · Flour and Confectionery Products
Chicken Pastilla (Moroccan Sweet-Savory Pie)
Pastilla is Morocco's most extravagant pie — a crisp, golden pastry of paper-thin warqa (or phyllo) concealing three layers: saffron-spiced shredded chicken, a soft egg-and-onion custard set in the reduced cooking…
Ingredients
- chicken thighs800 g
- phyllo10 sheets
- almonds150 g
- egg4 pcs
- onion3 pcs
- butter120 g
- ground cinnamon2 tsp
- saffron1 pinch
- orange blossom water2 tbsp
- powdered sugar3 tbsp
Method
- 1Simmer the chicken thighs with the sliced onion, saffron, half the cinnamon, salt, pepper, and a little water, covered, 40–45 minutes until very tender. Lift out the chicken, cool, and shred, discarding skin and bones.
- 2Reduce the onion and cooking juices in the pan until thick and jammy. Beat the eggs, pour them in, and stir over low heat until softly set into a moist scramble. Stir the shredded chicken back in and cool.
- 3Fry the almonds in a little butter until golden, then blitz with 1 tablespoon powdered sugar, the remaining cinnamon, and the orange blossom water to a coarse sweet crumb.
- 4Brush a round baking dish with melted butter. Layer in 5–6 phyllo sheets, brushing each with butter and letting the edges overhang.
- 5Spread the chicken-and-egg mixture over the base, then scatter the sweet almond crumb evenly on top.
- 6Fold the overhanging phyllo over the filling, then cover with 3–4 more buttered sheets, tucking the edges under to seal into a neat parcel. Brush the top with butter.
- 7Bake at 190°C for 30–40 minutes until deep golden and crisp. Cool 5 minutes, then dust generously with powdered sugar and lines of cinnamon. Serve warm.