Name: Moroccan Pastilla Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 2 cups almonds (slivered and blanched); 2 tablespoons vegetable oil; 1/2 cup powdered sugar; 2 tablespoons orange blossom water; 2 tablespoons butter (softened); 1/2 teaspoon ground cinnamon; 2 lbs chicken thighs (boneless/skinless); 1 tablespoon vegetable oil; 2 teaspoons Ras el Hanout; 1 1/2 teaspoon kosher salt; 1 teaspoon pepper; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/8 teaspoon saffron threads; 1 medium yellow onion (finely sliced); 3 cloves garlic (minced); 1/4 cup parsley (chopped); 5 eggs; 1 lb filo sheets; 8 tablespoons butter (melted); powdered sugar (for garnish); ground cinnamon (for garnish)

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Introduction

Moroccan Pastilla is a unique and flavorful pie combining savory chicken with sweet almonds and warm spices, all wrapped in crispy filo pastry. This dish offers a wonderful balance of textures and tastes that will impress at any dinner table.

A close-up of a slice being lifted from a round pie on a white plate with a white marbled background. The pie has at least three layers: the top layer is thin, golden brown, and flaky with a dusting of white powdered sugar and cinnamon. Below this, a thick, textured middle layer contains a mix of brownish-orange rice and green herbs, along with chunks of light-colored meat or tofu. The bottom layer is a lighter, yellowish base that looks soft and moist. The edges of the pie are crimped, showing flaky pastry layers. The slice is held by a metal spatula, ready to be served. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almonds (slivered and blanched)
2 tablespoons vegetable oil
1/2 cup powdered sugar
2 tablespoons orange blossom water
2 tablespoons butter (softened)
1/2 teaspoon ground cinnamon
2 lbs chicken thighs (boneless/skinless)
1 tablespoon vegetable oil
2 teaspoons Ras el Hanout
1 1/2 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/8 teaspoon saffron threads
1 medium yellow onion (finely sliced)
3 cloves garlic (minced)
1/4 cup parsley (chopped)
5 eggs
1 lb filo sheets
8 tablespoons butter (melted)
Powdered sugar (for topping)
Ground cinnamon (for topping)

Instructions

Step 1: In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Stir and cook the almonds until golden brown. Remove almonds with a slotted spoon to a paper towel-lined plate, reserving the oil in the skillet.
Step 2: Transfer the fried almonds to a food processor. Add powdered sugar, 1/2 teaspoon ground cinnamon, orange blossom water, and softened butter. Pulse until you get a loose, wet crumb mixture. Set aside.
Step 3: In a small bowl, combine Ras el Hanout, 1 teaspoon cinnamon, kosher salt, pepper, turmeric, and saffron threads. Place chicken in a plastic bag, add the spice mix, seal, and toss to coat evenly.
Step 4: Heat the reserved oil plus 1 tablespoon vegetable oil in the skillet over medium-high heat. Brown the chicken on both sides for about 6 minutes total. Remove and let cool, then dice the chicken.
Step 5: In the same skillet, add sliced onion and minced garlic. Cook over medium heat, stirring until softened. Return the diced chicken to the pan, add parsley, and cook over medium-high heat for about 10 minutes until fully cooked. Season to taste.
Step 6: Beat 4 eggs in a bowl. Slowly pour them over the chicken mixture, turn the heat to low, and stir carefully until the eggs thicken and coat the chicken. Remove from heat and allow to cool.
Step 7: Preheat oven to 375°F (190°C). Prepare a 10-inch pie dish and lightly oil it or use cooking spray.
Step 8: Layer 2 filo sheets over the center of the dish, pressing gently to mold the bottom and sides. Brush with melted butter. Repeat this process 4 more times, rotating the dish and offsetting the sheets to create a hanging overhang on all sides.
Step 9: Spread the almond mixture evenly over the buttered filo. Cover with 2 more filo sheets, brush with butter, then add 2 more sheets and brush again. Spread the chicken mixture evenly on top.
Step 10: Cover the chicken with 2 sheets of filo placed in the center. Fold the hanging edges over the top, pressing gently. Brush the entire pastilla with melted butter. Whisk the remaining egg and brush over the top to seal.
Step 11: Bake on the center rack for 20 minutes or until the filo is golden brown. Carefully run a spatula around the edges, place a baking sheet on top, and flip the pastilla onto it. Return to oven to brown the flat top for 5 more minutes.
Step 12: Remove from oven, let rest for 5 minutes. Transfer to a serving plate, sprinkle powdered sugar and cinnamon on top in a decorative pattern. Serve warm.

Tips & Variations

For a vegetarian version, substitute the chicken with cooked mushrooms and chickpeas using the same spice blend.
Use pistachios instead of almonds for a different nut flavor and color.
Brush each filo sheet generously with butter to ensure a crispy, golden crust.
If you can’t find Ras el Hanout, use a mix of cumin, coriander, cinnamon, and ginger as a substitute.

Storage

Store leftover pastilla covered loosely with foil in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through and crisp again, about 10-15 minutes. Avoid microwaving to keep the filo crisp.

How to Serve

A close-up of a slice of layered pastry on a white plate with a white marbled surface underneath. The top layer is a thin, flaky golden-brown crust dusted with powdered sugar and cinnamon. Below it is a layer of small, cubed light brown nuts or fruit pieces. The next layer is a yellowish, slightly crumbly filling mixed with green leafy herbs, adding texture and color. The bottom layer is another piece of thin, crispy golden pastry. Some crumbs and powdered sugar are scattered on the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare pastilla ahead of time?

Yes, you can assemble the pastilla and keep it covered in the refrigerator for up to one day before baking. Let it come to room temperature before placing it in the oven.

What is orange blossom water and where can I find it?

Orange blossom water is a fragrant floral water made from orange blossoms, commonly used in Middle Eastern and North African cooking. It can be found in specialty grocery stores, Middle Eastern markets, or online.