This exquisite Moroccan pastry is a stunning combination of sweet and savory flavors, featuring tender shredded chicken, fragrant spices, and a delicate phyllo crust dusted with powdered sugar and cinnamon. The contrast between the crispy exterior and the warm, aromatic filling makes this a show-stopping dish that will transport your guests straight to the medinas of Fez and Marrakech.
⏱️95 min
📊Hard
👥6 servings
🍽️Main
meatfestivefamily
Ingredients
1.2 kgwhole chicken
400 gonions
30 gfresh cilantro
30 gfresh parsley
5 mlground ginger
5 mlturmeric powder
2 piecescinnamon sticks
1 gsaffron threads
4 pieceseggs
12 sheetsphyllo pastry sheets
150 gbutter
150 galmonds
30 gpowdered sugar
10 mlground cinnamon
5 mlsalt
500 mlwater
Instructions
1PREPARE THE CHICKEN: Place the whole chicken in a large pot with water, sliced onions, cilantro, parsley, ginger, turmeric, cinnamon sticks, saffron, and salt. Bring to a boil over high heat, then reduce to medium and simmer for 35-40 minutes until the chicken is completely tender and cooked through (the internal temperature should reach 75°C). Remove the chicken and let it cool slightly, then shred the meat finely, discarding the bones and skin. Reserve 250ml of the cooking broth for later use.
2TOAST THE ALMONDS: While the chicken cooks, blanch the almonds in boiling water for 2 minutes, then remove the skins. Dry them well and toast in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until golden and fragrant. Once cooled, chop them roughly into bite-sized pieces and set aside. The toasting develops a rich, deeper flavor that contrasts beautifully with the spiced chicken filling.
3CREATE THE EGG MIXTURE: Heat 25g of butter in a pan over medium heat and gently scramble the eggs until they are soft and creamy but not completely set, about 3-4 minutes. They will continue to cook slightly when incorporated into the filling. Remove from heat and season lightly with salt, then set aside. The soft eggs will bind the filling together while maintaining a luxurious, moist texture inside the pastilla.
4ASSEMBLE THE FILLING: In a large bowl, combine the shredded chicken, toasted almonds, scrambled eggs, and 100ml of the reserved chicken broth. Mix gently with a fork to incorporate all components evenly, being careful not to break up the almonds too much. Taste and adjust seasoning with salt and cinnamon. The filling should be moist but not wet, with a balanced distribution of flavors throughout.
5PREPARE THE PHYLLO LAYERS: Preheat your oven to 180°C. Melt the remaining 125g of butter in a small saucepan. Lay out your first phyllo sheet on a large work surface and brush it generously with melted butter, covering the entire surface. Repeat this process with 5-6 sheets, stacking them on top of each other, creating a sturdy base that will hold the filling without tearing. The butter between each layer creates the signature crispy, flaky texture of pastilla.
6FILL AND FOLD THE PASTILLA: Spread the chicken and almond filling evenly across the center of the phyllo stack, leaving about 5cm margins on all sides. Fold the sides of the phyllo over the filling, then roll it tightly like a large burrito, tucking in the ends as you go. Place the pastilla seam-side down on a baking sheet lined with parchment paper. Brush the exterior generously with remaining melted butter to ensure even browning and maximum crispness.
7BAKE TO GOLDEN PERFECTION: Place the pastilla in the preheated oven at 180°C and bake for 25-30 minutes until the phyllo is deep golden brown and crispy, with no soft or pale areas remaining. If it's browning too quickly, tent loosely with foil. The pastilla should sound hollow when tapped and feel light yet sturdy. Remove from the oven and let rest for 5 minutes before serving.
8FINISH WITH CLASSIC GARNISH: Transfer the pastilla to a serving platter while still warm. Dust generously with powdered sugar in diagonal lines or a crosshatch pattern for the traditional presentation. Then sprinkle ground cinnamon in a complementary pattern over the top. The sweet and spiced coating creates an enticing visual presentation that prepares diners for the complex, harmonious flavors they're about to experience.