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Moroccan Pastilla Recipe

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★★★★★

4.4 from 72 reviews

Moroccan Pastilla is a savory-sweet layered pastry combining spiced chicken, toasted almonds, and delicate filo dough. This traditional Moroccan dish features tender chicken seasoned with aromatic spices, cooked with eggs and onions, layered with a buttery almond and orange blossom mixture, all wrapped in flaky filo sheets and baked to a golden crisp. Finished with a dusting of powdered sugar and cinnamon, pastilla offers a unique blend of flavors and textures perfect for a special meal or celebration.

Ingredients

Scale

Almond Mixture

  • 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

Chicken Filling

  • 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

Assembly

  • 1 lb filo sheets
  • 8 tablespoons butter (melted)
  • powdered sugar (for garnish)
  • ground cinnamon (for garnish)

Instructions

  1. Prepare Almond Mixture: In a large skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the slivered almonds and cook, stirring frequently, until they turn golden brown. Using a slotted spoon, remove the almonds and place them on a paper towel-lined plate to drain, reserving the oil in the skillet.
  2. Make Almond Paste: Transfer the toasted almonds to a food processor. Add powdered sugar, ground cinnamon, orange blossom water, and softened butter. Pulse the ingredients until they combine into a loose, wet crumb mixture. Set aside.
  3. Mix Chicken Spices: In a small bowl, combine Ras el Hanout, ground cinnamon, kosher salt, black pepper, ground turmeric, and saffron threads. Mix well.
  4. Marinate Chicken: Place the chicken thighs in a large Ziploc bag or bowl. Add the spice mixture, seal, and toss to coat the chicken evenly with the spices. Let marinate briefly while preparing the pan.
  5. Cook Chicken: Heat the reserved oil from the almonds plus an additional tablespoon of vegetable oil in the skillet over medium-high heat. Add the spiced chicken thighs and brown on both sides, about 6 minutes total. Remove the chicken and set aside to cool.
  6. Sauté Onions and Garlic: In the same skillet, add the sliced onions and minced garlic. Cook over medium heat, stirring frequently, until softened and translucent.
  7. Finish Chicken Filling: Dice the cooled chicken into bite-sized pieces. Return the chicken to the skillet with onions and garlic along with chopped parsley. Stir and cook over medium-high heat for about 10 minutes until the chicken is fully cooked through. Season to taste.
  8. Add Eggs to Filling: Beat 4 eggs in a small bowl. Reduce heat to low and slowly pour the beaten eggs over the chicken mixture. Stir carefully and continuously until the eggs thicken and coat the chicken evenly. Remove from heat and allow to cool.
  9. Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Lightly oil or spray a 10-inch pie dish or heat-safe skillet.
  10. Layer Filo Dough: Place 2 sheets of filo dough over the center of the dish, gently pressing it to mold the bottom and sides. Brush generously with melted butter. Repeat this layering and buttering process 4 more times, slightly offsetting the sheets and rotating the dish each time to create an overhang on all four sides.
  11. Add Almond and Filo Layers: Spread the almond mixture evenly over the buttered filo layers. Cover with 2 more sheets of filo, brushing each with melted butter, then layer 2 more sheets, buttering again.
  12. Add Chicken Filling and Finish Layers: Spread the cooled chicken mixture evenly over the filo layers. Cover with 2 more sheets of filo dough placed in the center. Carefully fold the overhanging filo edges up and over the top to enclose the filling. Gently press edges down and brush with melted butter.
  13. Egg Wash and Bake: Whisk the remaining egg and brush it all over the top of the pastilla. Bake on the center oven rack for 20 minutes until the filo is golden brown.
  14. Flip and Brown: Remove from the oven and let cool slightly. Run a spatula around the edges to loosen if necessary. Place a baking sheet on top of the dish and quickly invert to release the pastilla onto the sheet. Return to the oven and bake for an additional 5 minutes to brown the flat top (formerly the bottom).
  15. Final Touches and Serve: Remove from oven and let rest for 5 minutes. Using a spatula, carefully transfer the pastilla to a serving plate. Dust the top with powdered sugar and cinnamon, creating lines or patterns as desired. Serve warm.

Notes

  • Be gentle when handling filo dough as it is very delicate and can tear easily.
  • Orange blossom water adds a distinctive floral aroma that is characteristic of traditional Moroccan pastilla.
  • Ras el Hanout is a North African spice blend that typically includes cardamom, nutmeg, anise, mace, cinnamon, ginger, and turmeric.
  • Make sure the chicken is fully cooked before proceeding to assembly to avoid undercooked meat inside the pastry.
  • The flipping step helps ensure the pastilla’s crispier top layer is perfectly browned and presented.

Keywords: Moroccan Pastilla, Moroccan chicken pie, filo pastry, North African savory pie, spiced chicken pie

Find it online: https://heutigemahlzeiten.com/moroccan-pastilla-recipe/