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Authentic Moroccan Chicken Pastilla (Sweet & Savory Pie) | Step-by-Step Recipe
when it comes to the ultimate showcase of Moroccan culinary craftsmanship, Authentic Moroccan Chicken Pastilla (also spelled Bastilla or Passtilla) reigns supreme. Reserved historically for grand celebrations, weddings, and special family gatherings, this iconic Moroccan dish is a breathtaking symphony of contrasting flavors and textures: crispy golden pastry, tender spiced chicken, and a sweet, crunchy almond layer.
If you enjoy classic dishes like Authentic Moroccan Chicken Tagine with Preserved Lemon, preparing a traditional Pastilla is the next rewarding culinary adventure you must try.
In this comprehensive guide, we will walk you through making an authentic Moroccan Chicken Pastilla from scratch, including practical substitutions like phyllo dough for home cooks outside of Morocco.
What is Moroccan Chicken Pastilla?
Pastilla is a traditional North African pie made of thin, flaky pastry leaves wrapped around a rich filling. The classic chicken version seamlessly blends savory elements—slow-cooked chicken with ginger, saffron, and cinnamon—with sweet notes from toasted almonds, orange blossom water, and powdered sugar.
Topped with a dusting of cinnamon and powdered sugar in a traditional geometric pattern, it is as stunning to look at as it is delicious to eat.
Ingredients You Will Need
To create an authentic pie at home, gather the following ingredients divided into three main components:
1. The Chicken & Savory Filling
* Whole Chicken: 1 whole chicken (about 3 lbs / 1.5 kg), skin removed and cut into pieces.
* Onions: 4 large yellow onions, finely chopped (essential for creating the rich Daghmira sauce base).
* Herbs: 1/2 cup fresh cilantro and 1/2 cup fresh parsley, finely chopped.
* Butter & Oil: 3 tbsp unsalted butter and 2 tbsp olive oil.
* Spices:
* 1 tsp ground ginger
* 1 tsp ground cinnamon
* 1/2 tsp ground turmeric
* A pinch of real saffron threads (soaked in 1/4 cup warm water)
* Salt and freshly ground black pepper to taste
* Eggs: 5 to 6 large eggs, lightly beaten.
2. The Almond Layer
* Almonds: 2 cups blanched raw almonds.
* Sugar: 1/3 cup powdered sugar (or finely granulated sugar).
* Flavoring: 1 tsp ground cinnamon and 1 tbsp orange blossom water.
* Oil for Frying: Vegetable oil for frying the almonds.
3. Assembly & Garnish
* Pastry Leaves: 12 to 15 sheets of Warqa (Moroccan pastry paper) or Phyllo Dough (Filo pastry).
* Melted Butter: 1/2 cup unsalted butter, melted (for brushing between pastry layers).
* Egg Yolk: 1 egg yolk (for sealing the pie).
* Garnish: Powdered sugar, ground cinnamon, and toasted sliced almonds.
Step-by-Step Instructions
Step 1: Cook the Chicken Base
* In a large Dutch oven or heavy pot, melt the butter with olive oil over medium heat. Add the chopped onions, ginger, cinnamon, turmeric, saffron water, salt, pepper, and chopped herbs.
* Add the chicken pieces and coat them thoroughly with the onion and spice mixture.
* Cover the pot and let it cook on medium-low heat for about 40 to 45 minutes, stirring occasionally. The chicken will cook in the juices released by the onions without needing extra water.
* Once the chicken is fully tender and falling off the bone, remove the chicken pieces onto a plate and set aside to cool.
Step 2: Prepare the Egg Reduction (Daghmira)
* Leave the onion mixture in the pot and simmer uncovered over medium heat until the liquid reduces completely and the onions turn golden brown and caramelized.
* Reduce the heat to low. Slowly pour in the beaten eggs while constantly stirring rapidly.
* Cook for 3 to 5 minutes until the eggs absorb the onion sauce and turn into a soft, scrambled texture. Remove from heat and drain any excess liquid using a fine-mesh strainer.
Step 3: Shred the Chicken & Prepare Almonds
* Shred Chicken: Once the chicken has cooled, remove all bones and skin. Shred the meat into small bite-sized pieces and set aside.
* Fry Almonds: Heat vegetable oil in a skillet over medium heat. Fry the blanched almonds until golden brown. Drain on paper towels and let cool completely.
* Pulse Almonds: In a food processor, coarsely pulse the fried almonds (do not turn into a fine powder; keep some texture). Transfer to a bowl and mix with 1/3 cup powdered sugar, 1 tsp cinnamon, and 1 tbsp orange blossom water.
Step 4: Assemble the Pastilla
* Preheat your oven to 350°F (180°C). Generously grease a round pie pan or baking sheet with melted butter.
* Layer the Bottom: Lay 4 sheets of phyllo dough or Warqa overlapping in a circular pattern, letting the edges hang over the sides of the pan. Generously brush each layer with melted butter. Place 1 additional sheet in the center to reinforce the base.
* First Layer (Savory Chicken): Spread the shredded chicken evenly across the bottom.
* Second Layer (Egg Mixture): Layer the cooked onion-egg reduction evenly over the chicken.
* Third Layer (Almonds): Top with the prepared sweet almond mixture.
* Seal the Pie: Fold the overhanging edges of the pastry back over the almond layer, brushing with melted butter as you fold. Place 2 to 3 final buttered pastry sheets on top, tucking the edges neatly underneath the pie (like making a bed). Brush the top with beaten egg yolk and melted butter for a golden shine.
Step 5: Bake and Decorate
* Bake in the preheated oven for 30 to 35 minutes until the crust turns crisp and deep golden brown.
* Remove from the oven and allow it to cool for 5 minutes.
* Decorate: Invert the Pastilla carefully onto a serving platter. Dust the top generously with powdered sugar. Use ground cinnamon to create traditional crisscross diamond patterns, and decorate the edges with toasted sliced almonds.
Pro Tips for the Perfect Moroccan Pastilla
* Phyllo Dough Handling: If using store-bought phyllo dough, keep unused sheets covered with a damp towel to prevent them from drying out while assembling.
* Draining is Key: Ensure the onion-egg mixture is well-drained. Excess moisture will make the bottom pastry soggy instead of crispy.
* Make Ahead: You can assemble the Pastilla a day ahead, cover it tightly with plastic wrap, and store it in the refrigerator before baking.
Frequently Asked Questions (FAQ)
Can I make Seafood Pastilla instead of Chicken?
Yes! Seafood Pastilla (featuring fish, shrimp, calamari, and vermicelli seasoned with Chermoula) is another famous Moroccan variation popular along coastal regions.
How do I reheat leftover Pastilla?
Reheat leftovers in an oven preheated to 300°F (150°C) for 10 to 15 minutes to restore the crispiness of the pastry. Avoid using a microwave, as it will make the crust soggy.
Explore More Authentic Moroccan Recipes on Morocco Dish:
* How to Season a New Moroccan Clay Tagine Before First Use
* Authentic Moroccan Lamb Tagine
with Prunes & Honey
* Classic Moroccan 7-Vegetable Couscous Recipe
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