A classic Moroccan pastilla with a crisp, golden crust, filled with tender chicken braised with onions, soft eggs, and cinnamon-spiced almonds. The sweet and savory contrast, flaky pastry, and warm spices make it a generous centerpiece for festive gatherings.
Ingredients
- 800 g free-range chicken thighs
- 10 sheets round brick pastry sheets
- 3 pieces yellow onions
- 4 pieces eggs
- 180 g blanched almonds
- 90 g unsalted butter
- 3 tbsp olive oil
- 0.5 bunches flat-leaf parsley
- 0.5 bunches fresh cilantro
- 1 tsp ground ginger
- 3 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 pinch saffron threads
- 1/2 tsp ground white pepper
- 1 tsp fine salt
- 60 g granulated sugar
- 20 g powdered sugar
- 1 tbsp orange blossom water
Method
- Saute the sliced onions in olive oil with a portion of the butter until translucent, tender, and lightly sweet.
- Add the chicken, salt, white pepper, ginger, turmeric, saffron, part of the cinnamon, chopped parsley, and cilantro, stirring until the meat is thoroughly coated and the spices become fragrant.
- Cover and simmer over low heat until the chicken pulls easily from the bone and the onions melt into a thick sauce.
- Transfer the chicken to a plate, let cool slightly, then shred the meat, discarding the skin and bones; return the sauce to the heat and reduce until glossy with almost no free liquid remaining.
- Beat the eggs, pour them into the reduced sauce, and cook gently while stirring until soft, set, and still moist; let cool before assembly.
- Toast the almonds in a little butter until golden and nutty, then coarsely grind them with the granulated sugar, remaining cinnamon, and orange blossom water into a fragrant, crumbly mixture.
- Brush the brick pastry sheets with melted butter, overlap them to line a round baking pan, and layer evenly with the shredded chicken, egg filling, and spiced almonds.
- Fold the pastry edges toward the center, top with additional buttered pastry sheets, and gently tuck or press the edges to form a neat, compact round.
- Bake until the pastilla is evenly golden, dry to the touch, and crisp around the edges; let rest briefly, then dust with powdered sugar and a light veil of cinnamon.
Nutrition
Per serving
- Energy
- 721.2 kcal
- Protein
- 30.96 g
- Carbohydrate
- 31.08 g
- Fat
- 54.34 g
- Fibre
- 4.44 g
- Calcium
- 102.47 mg
- Iron
- 1.68 mg
- Magnesium
- 85.93 mg
