Chicken Pastilla with Almonds and Cinnamon (Moroccan Festive Pie)
Ah, pastilla! This iconic Moroccan dish is a true celebration of flavors. Each bite reveals the divine pairing of chicken spiced with warm aromatics, sweet almonds, and cinnamon that whisks you away to Marrakech. The classic recipe uses pigeon, but chicken is a delicious modern twist. Authentic tips? For a perfect tagine, slow-cook everything on very low heat. And remember, pastilla is all about the contrast of crispy, sweet, and savory – so don't skimp on the sugar and cinnamon dusting. Serve it at your next special occasion and watch your guests be amazed!
Ingredients
- free-range chicken, cut into pieces1.2 kg
- onions3
- garlic4 cloves
- fresh parsley1 bunch
- fresh cilantro1 bunch
- ground ginger1 tsp
- turmeric1 tsp
- ground cinnamon1 tsp + 1 tbsp
- saffron1 pinch
- butter150 g
- blanched almonds250 g
- powdered sugar100 g
- orange blossom water2 tbsp
- eggs6
- brick or phyllo pastry sheets12
- sel et poivre noirà convenance
Instructions
- 1
Brown the chicken with onions, garlic, spices, parsley, cilantro, and saffron in a pot. Cover with water and simmer gently for 45 minutes.
- 2
Remove the chicken and shred it. Reduce the sauce and add the beaten eggs until creamy. Mix with the chicken.
- 3
Toast the almonds and blend them with powdered sugar and orange blossom water.
- 4
In a buttered mold, layer the pastry sheets and spread the chicken filling, then the almond mixture.
- 5
Fold the sheets, brush with butter, and bake at 180°C (350°F) for 30-35 minutes until golden.
- 6
Dust with powdered sugar and cinnamon, then serve lukewarm.
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