Chicken Pastilla (Moroccan Chicken Pie)

Chicken Pastilla (or Bastilla) is a traditional Moroccan pie that combines sweet, savory, and spicy flavors in a beautifully flaky pastry. It’s made with tender chicken, almonds, cinnamon, and sugar, all wrapped in a delicate phyllo dough (or traditional warqa dough). This dish is often served at special occasions, like holidays or celebrations, and is a wonderful way to showcase Moroccan cuisine’s characteristic blend of flavors.

Here’s a recipe for making Chicken Pastilla at home:

Chicken Pastilla (Moroccan Chicken Pie)

Ingredients:

For the Filling:

• 1 whole chicken (about 3-4 pounds), cut into pieces (or you can use chicken thighs for a richer flavor)
• 1 large onion, chopped
• 2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads (optional, but traditional)
• 1/4 teaspoon ground black pepper
• 1/2 cup chicken broth (or water)
• Salt, to taste
• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 1/2 cup toasted almonds, chopped
• 2 tablespoons powdered sugar
• 1/4 cup ground cinnamon

For the Pastry:

• 10-12 sheets of phyllo dough (or warqa dough if you can find it, which is more traditional)
• 4 tablespoons melted butter (or clarified butter/ghee)
• 1 egg (for egg wash, optional)

Instructions:

1. Cook the Chicken:

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
• Add the garlic, ginger, cinnamon, turmeric, cumin, saffron (if using), black pepper, and a pinch of salt. Stir to toast the spices for about 1 minute until fragrant.
• Add the chicken pieces and chicken broth (or water) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
• Once the chicken is cooked, remove it from the pot and set it aside to cool. Continue cooking the broth uncovered until it reduces slightly, concentrating the flavors.

2. Shred the Chicken:

• When the chicken is cool enough to handle, remove the skin and bones, then shred the meat into small pieces. Discard the bones and skin.

3. Prepare the Filling:

• In a large bowl, combine the shredded chicken with the reduced cooking liquid (you can discard any excess liquid, or use it for another dish). Add the chopped parsley, cilantro, toasted almonds, powdered sugar, and ground cinnamon. Mix well, and taste for seasoning, adding more salt, cinnamon, or sugar as needed.

4. Assemble the Pastilla:

• Preheat your oven to 375°F (190°C).
• Prepare the phyllo dough by laying out 1 sheet on a clean surface. Brush it lightly with melted butter. Place another sheet on top and brush it with more butter. Repeat this process for 5-6 sheets of phyllo dough, layering and buttering each one.
• Spoon a generous portion of the chicken mixture into the center of the stacked phyllo dough sheets.
• Fold the edges of the phyllo over the chicken mixture, making a package or “parcel.” You can fold the dough into a round shape (like a pie), or make it into a more square or rectangular shape, depending on your preference and the size of your baking dish.
• If using, brush the top of the pie with a beaten egg wash (optional, for a golden finish).

5. Bake the Pastilla:

• Place the pie in a greased baking dish or directly on a baking sheet.
• Bake in the preheated oven for 30-40 minutes, or until the phyllo dough is golden brown and crispy.
• Halfway through baking, you can tent the pastilla with aluminum foil to prevent the top from browning too quickly, then remove it towards the end to ensure even color.

6. Serve:

• Once baked, remove from the oven and allow the pastilla to cool slightly.
• Before serving, dust the top generously with powdered sugar and ground cinnamon for a traditional sweet-savory finish.

Tips for the Best Chicken Pastilla:

• Meat Alternatives: You can also use pigeon, duck, or lamb instead of chicken for a more authentic experience. However, chicken is the most commonly used protein for this dish.
• Phyllo Dough: If you’re using phyllo dough, make sure to keep the sheets covered with a damp towel while you work to prevent them from drying out and cracking.
• Toasted Almonds: Toasting the almonds enhances their flavor. Simply toast them in a dry skillet over medium heat for a few minutes until golden and fragrant.
• Customizing the Filling: Feel free to adjust the spices according to your preferences. Some variations include a pinch of coriander, paprika, or a dash of rose water for a more aromatic fragrance.
• Baking Dish: If you’re not familiar with shaping the pastilla into a round pie, you can also make individual pastillas by using smaller portions of dough and filling, baking them in muffin tins or individual ramekins.

Serving Suggestions:

• Chicken Pastilla is traditionally served as a starter or appetizer for a Moroccan feast, but it also makes a delightful main course.
• Pair it with a fresh salad or Moroccan mint tea for a complete meal.

Chicken Pastilla is a delicious and unique dish that beautifully blends sweet, savory, and spicy flavors. The crispy phyllo dough paired with the aromatic chicken and almond filling is a true treat, perfect for special occasions or whenever you want to impress your guests with something extraordinary!