Traditional moroccan pastilla with phyllo dough, chicken and spices

Ingredients

For the chicken stew:

• 1 lb 12 oz chicken (preferably thighs)
• 12 oz of onion (approximately 5 small onions)
• 1 clove of garlic
• ½ bunch of fresh parsley
• ½ bunch of fresh coriander
• 3 tablespoon extra virgin olive oil
• 1 tablespoon turmeric
• 1 tablespoon powdered ginger
• 2 teaspoons cinnamon powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 7 strands saffron
• ¼ teaspoon of sweet paprika
• 1/2 cup water
• 2 eggs

For the almond filling:

• 1 cup almonds (raw and peeled).
• Vegetable oil for frying (or air fryer)
• 1 tablespoon of powdered sugar
• 1 tablespoon of powdered cinnamon
• 1/2 tablespoon orange blossom water (optional)

To assemble the pastilla:

• 6 phyllo sheets
• 1/4 cup of butter (melted)
• Powdered sugar (to decorate)
• Cinnamon (to decorate)
• Whole roasted almonds (optional)

Materials

• Large pot with lid
• Spatula or wooden spoon
• Frying pan
• Absorbent kitchen paper
• Chopper or blender with mixing bowl
• Round baking pan
• Kitchen brush

Preparation

• Prepare the ingredients for the chicken stew: peel and chop the onions and garlic; measure the spices, oil and set aside the unshelled eggs; wash, strip and chop the parsley and coriander. 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 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 has a thick and mellow texture, lower the heat and add the eggs one by one, stirring well after each addition until the egg is completely integrated before adding the next one. Once incorporated, remove from the heat and set aside.
  
• When the chicken is cool enough to handle without burning, remove the bones and shred 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 phyllo dough with it. Use them to line the base of the mold, placing them so that they overhang the edges; this way we can close the pastilla later.
• Spread a layer of the filling on the base lined with phyllo sheets.
  
• 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 heat up and down, for about 30 minutes or until the surface is well browned. Allow to cool before unmolding.
• Decorate with powdered sugar, a sprinkling of cinnamon and, if desired, some whole fried almonds, and that's it!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe