Moroccan Chicken Pastilla with Almonds and Cinnamon
This Moroccan Chicken Pastilla features spiced chicken layered with crispy pastry and almonds, finished with a dusting of cinnamon. Total time: 90 min.
Moroccan Chicken Pastilla is a unique blend of savory and sweet flavors, showcasing the rich culinary traditions of Morocco. The flaky pastry contrasts beautifully with the spiced filling.
Why This Recipe Works
Layered Texture: The use of phyllo pastry creates a light, crispy texture that complements the filling.
Flavor Balance: Cinnamon and almonds add a sweet touch that balances the savory spices in the chicken.
Versatile Serving: This dish can be served warm or at room temperature, making it great for gatherings.
Chef's Pro Tip: Ensure the phyllo pastry is well-buttered between layers for maximum crispness and flavor.
Prep Time
30 min
Cook Time
60 min
Total Time
90 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
In a skillet, cook chicken thighs and onions over medium heat until chicken is browned, about 10 minutes.
- 2
Add cinnamon, ginger, saffron, salt, and pepper. Cook for another 15 minutes, adding water if necessary.
- 3
Once cooked, shred the chicken and mix with toasted almonds and beaten eggs; let it cool.
- 4
Preheat oven to 375°F (190°C). Layer 3 phyllo sheets in a greased pie dish, brushing each with melted butter.
- 5
Spread the chicken mixture over the phyllo layers, then fold over the edges. Cover with remaining phyllo sheets.
- 6
Brush the top with more melted butter and bake for 30-35 minutes until golden brown.
- 7
Let the pastilla cool slightly, then dust with powdered sugar and additional cinnamon before serving.
Nutrition Facts
Per serving
fat
25g
carbs
30g
fiber
2g
sodium
600mg
protein
25g
calories
450
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