Moroccan

Chicken Pastilla

A small Moroccan chicken pastilla with saffron-scented chicken, herb-rich egg sauce, and sweet cinnamon almonds tucked inside crisp warqa pastry. It is finished in the traditional way with powdered sugar and cinnamon over a golden, flaky crust.

Ingredients

• Chicken thighs, bone-in and skinless2 large, about 450g
• Warqa pastry sheets, or very thin brick pastry6 sheets
• Yellow onions, finely chopped2 medium
• Unsalted butter, melted5 tbsp
• Olive oil1 tbsp
• Fresh parsley, finely chopped3 tbsp
• Fresh cilantro, finely chopped3 tbsp
• Eggs3 large
• Blanched almonds100g
• Powdered sugar2 tbsp, plus more for dusting
• Ground cinnamon1 tsp, plus more for dusting
• Ground ginger1 tsp
• Ground turmeric1/4 tsp
• Saffron threads, crumbled1/4 tsp
• Black pepper1/2 tsp
• Salt3/4 tsp
• Water1 cup
• Vegetable oil, for frying almonds1/2 cup

Method

1. Warm the olive oil and 1 tablespoon of the butter in a heavy pot over medium heat, then add the onions, ginger, turmeric, saffron, black pepper, salt, parsley, and cilantro.
2. Add the chicken thighs and turn them well in the spiced onions until coated, then pour in the water, cover, and simmer gently for 35 to 45 minutes until the chicken is tender.
3. Remove the chicken from the pot and continue simmering the onion sauce uncovered until it is thick and glossy with very little liquid remaining.
4. Shred the chicken finely from the bones and discard the bones.
5. Beat the eggs in a bowl, then stir them slowly into the reduced onion sauce over low heat, cooking and stirring until the mixture sets into a soft, moist egg filling.
6. Fry the blanched almonds in vegetable oil over medium heat until golden, then drain well and cool completely.
7. Pulse or chop the fried almonds coarsely, then mix them with 2 tablespoons powdered sugar and 1 teaspoon cinnamon.
8. Heat the oven to 190°C / 375°F and brush a small round baking dish or 18 cm pan with melted butter.
9. Lay 3 sheets of warqa in the dish, overlapping them so the edges hang over the sides, brushing each sheet lightly with melted butter.
10. Place one more buttered sheet in the center to strengthen the base.
11. Spread half of the shredded chicken over the pastry, add the egg filling, then cover with the remaining chicken.
12. Sprinkle the cinnamon almond mixture evenly over the chicken layer.
13. Fold the overhanging pastry over the filling, brushing with butter as you fold, then place the remaining 2 buttered sheets over the top and tuck the edges underneath to make a neat round parcel.
14. Brush the top generously with melted butter and bake for 25 to 30 minutes until deeply golden and crisp.
15. Let the pastilla rest for 5 minutes, then dust the top with powdered sugar and draw light lines or a small pattern with ground cinnamon before serving.

Common questions