marocaine··moyen

Chicken and Almond Pastilla

Name: Chicken and Almond Pastilla
Cook time: 120 min
Total time: 120 min
Yield: 6 portions
Cuisine: marocaine
Ingredients: 500 g chicken breasts; 3 onions; 200 g whole blanched almonds; 12 brick pastry sheets; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp turmeric; 1 pinch saffron threads; 1 tsp salt; ½ tsp pepper; 1 bunch fresh cilantro; 1 bunch flat-leaf parsley; 4 eggs; 100 g melted butter; 3 tbsp icing sugar; for frying almonds oil for frying

The chicken and almond pastilla is one of the most refined dishes of Moroccan cuisine, often called 'bastila' depending on the region. It's a festive dish that combines the crispiness of brick pastry, the tenderness of spiced chicken, the crunch of almonds and a sweet veil of icing sugar and cinnamon. For an authentic pastilla, the key spices are cinnamon, ginger, turmeric and saffron – a blend that gives all its character to the filling. If you're looking for a traditional Moroccan couscous recipe, feel free to explore other pages of the blog, you'll find our seven-vegetable version. Here, I guide you step by step to make this pastilla that will impress your guests.

min(prep + cook 120)

6 servings

kcal

Ingredients

chicken breasts500 g
onions3
whole blanched almonds200 g
brick pastry sheets12
ground cinnamon2 tsp
ground ginger1 tsp
turmeric1 tsp
saffron threads1 pinch
salt1 tsp
pepper½ tsp
fresh cilantro1 bunch
flat-leaf parsley1 bunch
eggs4
melted butter100 g
icing sugar3 tbsp
oil for fryingfor frying almonds

Instructions

1
Sauté the chicken in a pot with a little oil, chopped onions, cilantro, parsley, cinnamon, ginger, turmeric and saffron. Cover with water and simmer for 45 minutes until the chicken is tender.
2
Remove the chicken and shred it. Reduce the sauce over high heat, then add the beaten eggs while stirring until you get a thick cream (the 'white filling'). Let cool.
3
Fry the almonds in oil until golden, drain and roughly grind them with 2 tbsp icing sugar.
4
Butter a round mold. Layer 6 brick sheets, buttering between them, arranging them in a star to cover the bottom and edges.
5
Place half of the white filling first, then the shredded chicken and ground almonds. Cover with the remaining white filling. Close with another 6 buttered sheets, folding the edges inward.
6
Bake at 180°C (350°F) for 25-30 minutes until the pastilla is golden. Let cool slightly, dust with icing sugar and cinnamon. Serve warm or at room temperature.

#pastilla marocaine #plat festif #poulet #amandes #cuisine marocaine

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