Chicken and Almond Pastilla (Moroccan Bastila)
Chicken and almond pastilla, also known as bastila, is the jewel of Moroccan tables on special occasions. Its sweet and savory blend, crispy brick pastry and melting heart of spiced chicken and toasted almonds make it an unforgettable festive dish. To achieve an authentic pastilla, you need patience and good ingredients: free-range chicken, freshly ground spices and quality almonds. You might wonder what the essential spices in Moroccan cuisine are? For this dish, cinnamon, ginger, turmeric and saffron are indispensable. And to find halal products online, choose trusted Moroccan grocers. This recipe takes some time but the result is spectacular: a golden, fragrant pastilla that will delight your guests.
Ingredients
- Free-range chicken1.5 kg
- Onions3 large
- Garlic4 cloves
- Blanched almonds250 g
- Eggs6
- Brick pastry sheets12
- Melted butter100 g
- Olive oil3 tbsp
- Ground cinnamon2 tsp
- Ground ginger1 tsp
- Turmeric1 tsp
- Saffron1 pinch
- Fresh coriander1 bunch
- Fresh parsley1 bunch
- Icing sugar2 tbsp
- Salt1 tsp
- Pepper1/2 tsp
Instructions
- 1
Sauté the sliced onions and garlic in olive oil until translucent. Add the chicken, spices (cinnamon, ginger, turmeric, saffron, salt, pepper) and fresh herbs. Cover with water and simmer for 40 minutes until the chicken is tender.
- 2
Remove the chicken, shred it and set aside. In the same sauce, add the beaten eggs and cook while stirring until scrambled. Mix with the shredded chicken.
- 3
Toast the almonds in a dry pan, then roughly chop them. Mix with a tablespoon of icing sugar and a little cinnamon.
- 4
Preheat the oven to 180°C. Brush the brick pastry sheets with melted butter. Overlap 6 of them in a round baking dish. Spread the chicken filling, then the almonds. Cover with the remaining 6 buttered sheets and fold the edges inwards to seal.
- 5
Bake for 25-30 minutes until the pastilla is golden and crispy. Sprinkle with icing sugar and cinnamon before serving.
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