Moroccan · Main · Hard
Pastilla
A sweet and savory pie of shredded chicken, almonds, and cinnamon wrapped in crisp pastry.
The whole recipe in 60 seconds
Pastilla, in 5 ideas
- The sweet savory contrast is the whole point; do not skimp on the sugar.
- Keep phyllo covered with a damp towel as you work.
- Shred the chicken fine so the filling is cohesive.
- Serve warm, not piping hot.
- A showstopper for dinner parties.
What you need
Ingredients
- 3 lbs chicken thighs
- 2 onions, diced
- 1 tsp ginger powder
- 1 tsp turmeric
- 1 tsp cinnamon, plus more to dust
- 1 tsp black pepper
- 1 tsp salt
- 6 eggs, beaten
- 1 cup almonds, fried and crushed
- 1/2 cup powdered sugar, plus more to dust
- 1 package phyllo dough
- 1/2 cup melted butter
How to make it
Directions
- Poach chicken with onions and spices until tender; shred the meat.
- Reduce the poaching liquid, then scramble the eggs into it until just set.
- Layer buttered phyllo in a round pan, letting the edges overhang.
- Fill with chicken, egg mixture, almonds, powdered sugar, and cinnamon.
- Fold the overhang over and top with more buttered phyllo.
- Bake at 375F until deep golden, about 35 minutes.
- Dust with powdered sugar and cinnamon in a lattice pattern.
Money saver. Chicken thighs are the economical choice and stay moist in the filling.