Description
Moroccan Chicken Pastilla is a sweet and savory pie filled with spiced chicken, almonds, and cinnamon, wrapped in flaky pastry.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon saffron threads
- 1/2 cup chopped almonds
- 1/4 cup sugar
- 8 sheets of phyllo pastry
- 1/2 cup melted butter
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the chicken with onions, garlic, and spices until the chicken is tender.
- Remove the chicken, shred the meat, and set aside.
- In the same pot, add almonds and sugar, then mix in the shredded chicken.
- Layer phyllo pastry in a greased pie dish, brushing each layer with melted butter.
- Fill the pastry with the chicken mixture.
- Cover with remaining phyllo, brush with butter, and tuck edges.
- Bake for 30-40 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- For extra flavor, add raisins to the chicken mixture.
- Serve warm for the best taste.
- You can substitute chicken with duck for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Moroccan Chicken Pastilla, Sweet and Savory Pie, Chicken Pie