Traditional moroccan pastilla with brick pastry, chicken and spices

Name: Traditional moroccan pastilla with brick pastry, chicken and spices
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: En
Ingredients: 1 lb 12 oz chicken (preferably thighs); 12 oz onion (approximately 5 small onions); 1 clove of garlic; ½ bunch of fresh parsley; ½ bunch of fresh cilantro; 3 tablespoons extra-virgin olive oil; 1 tablespoon turmeric; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground black pepper; 1/2 tablespoon salt; 7 strands of saffron; ¼ teaspoon sweet paprika; 1/2 cup water; 2 eggs; 1 cup raw, peeled almonds; Vegetable oil for frying (or an air fryer); 1 tablespoon powdered sugar; 1 tablespoon ground cinnamon; 1/2 tablespoon orange blossom water (optional); 6 sheets of brick pastry (or phyllo); 1/4 cup butter, melted; Powdered sugar (for decorating); Cinnamon (for decorating); Whole toasted almonds (optional)

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Starter

Very Easy

2 h 20 m

609 Kcal

The traditional Moroccan pastilla is one of those dishes that defy labels: it looks like a savory pie, but it is dusted with powdered sugar; it is eaten hot, yet smells like dessert; and it brings together chicken with spices, almonds and cinnamon in a way that defies logic. In Morocco, this classic dish for major celebrations is prepared with care and patience. It is precisely this contrast—the crispness of the brick pastry, the rich, tender filling, and the sweetness against the savory—that makes it an unforgettable bite. It is usually served on special occasions, often alongside other equally iconic dishes such as harira soup or Moroccan mint tea, and is a wonderful expression of the richness of Moroccan cuisine. Although it is traditionally made with pigeon or chicken and warqa pastry, today we’ll show you how to make a homemade version that stays true to the original spirit, using brick pastry, easy-to-find ingredients and clear step-by-step instructions so you can enjoy it at home without any fuss. Perfect for impressing guests, reconnecting with slow cooking or simply trying something new.

Materials

Large pot with a lid
Spatula or wooden spoon
Frying pan
Paper towels
Food processor or blender with a jug
Round baking pan
Pastry brush

Preparation

Preparation45 min

Waiting time15 min

Cook time1 h 20 m

Prepare the ingredients for the chicken stew: peel and chop the onions and garlic; measure out the spices and oil, and set aside the eggs, uncracked; wash, pick the leaves from, and chop the parsley and cilantro. Remove the skin from the chicken.
Heat the oil in a large pot, add the chopped garlic and onion, and cook over medium heat for about five minutes, stirring occasionally, until the onion becomes transparent and begins to soften.
Add the chicken thighs to the pot along with the spices, chopped parsley and cilantro.
Stir well so that the meat is impregnated with all the aromas. Cook for five minutes and add the water, cover and cook over medium-high heat for 30 to 40 minutes, until the chicken is very tender.
Remove the chicken from the pot and let it cool to room temperature. Meanwhile, raise the heat slightly and allow the cooking broth to reduce until a thick sauce is obtained.
When the sauce has reduced and is thick and rich, lower the heat and add the eggs one at a time, stirring well after each addition until each egg is fully incorporated before adding the next. Once they are incorporated, remove from the heat and set aside.
When the chicken is cool enough to handle, remove the bones and shred it into medium-sized strips.
Add the shredded chicken to the warm egg sauce. Mix and set aside.
Fry the peeled almonds in a frying pan with a little oil until lightly browned. Drain and leave on absorbent paper. You can also fry the almonds in an air fryer (see tips). Reserve a handful for garnish.
Place the almonds in a blender or food processor, add the powdered sugar and cinnamon, and grind with short pulses. The mixture should not be a fine powder, but small and somewhat irregular pieces. Add the orange blossom water (optional) and stir. Set aside.
Assemble the pastilla: Melt the butter and brush three sheets of brick pastry with it. Use them to line the base of the pan, positioning them so they overhang the edges; this will let you close the pastilla later.
Spread a layer of filling over the base lined with brick pastry.
Then add a layer of the crushed almond mixture and spread it evenly.
To close the pastilla, fold the overhanging sheets of dough towards the center. Place two buttered sheets on top, cover carefully and, if a more even base is desired, flip it over onto another pan or mold. Fold the edges down and cover with another brushed sheet to make sure it is well sealed.
Bake in a preheated oven at 350°F/180°C, with top and bottom heat, for about 30 minutes or until the surface is nicely browned. Leave to cool slightly before removing it from the pan.
Decorate with powdered sugar, a sprinkling of cinnamon and, if desired, some whole fried almonds, and that's it!

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FAQ ❓

What type of pastry is best for making Moroccan pastilla?

Traditional pastilla is made with warka pastry, which is difficult to find outside Morocco. Brick pastry is an ideal alternative: it is sturdier and can withstand moist fillings and long baking times without tearing. Phyllo pastry can also be used, as long as several layers are overlapped and brushed well with butter to achieve a similar result.

Which cut of chicken is recommended for making pastilla?

Traditionally, chicken thighs or upper thighs are used, as they provide more flavor and stay juicy during cooking. They can also be combined with breast meat to balance the filling, creating a good contrast between tenderness and firmness.

Can almonds be substituted in Moroccan pastilla?

Yes. You can use pistachios, walnuts, hazelnuts or even peanuts. They all add interesting flavor notes. It is important to toast or fry them before grinding to enhance their aroma and improve the texture of the sweet filling.

How do you make “fried” almonds in an air fryer?

Place the raw almonds in the air fryer basket and spray lightly with oil. Cook at 350°F/180°C for 5 minutes, open the basket, stir the almonds well and cook for 4 more minutes or until golden brown. Leave to cool on paper towels before using or grinding.

How do you keep phyllo or brick pastry from getting soggy?

The most important thing is to let the filling cool completely before assembling the pastilla. If it is hot, it will release moisture and soften the pastry. Brushing each sheet of phyllo well with butter also helps create a protective barrier that keeps it from getting soggy during baking.

Can I prepare the pastilla in advance?

Yes, you can assemble it in advance and store it in the refrigerator, covered with plastic wrap. You can also bake it and reheat it in the oven just before serving. Microwaving is not recommended, as the pastry will lose its crisp texture.

What should I serve with Moroccan pastilla?

Although it is a substantial main dish, it goes very well with a fresh green salad or a carrot salad dressed with cumin and lemon. To finish the meal with a traditional touch, nothing beats hot mint green tea.

Can Moroccan pastilla be frozen?

Yes, you can freeze it unbaked, tightly wrapped in plastic wrap and aluminum foil. When ready to cook, bake it straight from the freezer, adding a few minutes to the usual cooking time. Freezing it after baking is not recommended, as the phyllo pastry loses its crisp texture when thawed.

Nutrition

for 1 serving / for 100 g

Calories: 609Kcal

Carbo: 23.2g
Total fat: 38.3g
Saturated fat: 8.9g
Proteins: 37.8g
Fibers: 7.3g
Sugar: 8.7g
ProPoints: 16
SmartPoints: 18

Nutritional information for 1 serving (240g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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Traditional moroccan pastilla with brick pastry, chicken and spices

Ingredients

For the chicken stew:

For the almond filling:

To assemble the pastilla:

Materials