It’s hard to put into words the sheer delight of biting into a Moroccan-style chicken pie—each forkful a journey to vibrant markets and sunlit spice stalls. With its flaky crust and aromatic filling, it’s like wrapping yourself in a warm, exotic embrace that defies the chill of the evening. Once, while wandering the bustling streets of Marrakech, I stumbled upon a small café where the savory scent of spices danced through the air, leaving an indelible mark on my taste buds—and this recipe captures that moment perfectly, with a hint of nostalgia and a sprinkle of magic.
Steps
- Preheat your oven to 300°F (150°C). Season chicken thighs with olive oil, salt, and pepper, and roast them for 35 minutes. Once cooked, chop the chicken into small pieces.
- In a pan, cook sliced onion and finely chopped ginger in olive oil until soft. Stir in ground cinnamon and sugar, then add the chopped chicken. Season the mixture and pour in chicken stock, simmering until the stock reduces by half. Stir in beaten eggs to thicken, then add sliced almonds.
- Grease a cake tin and line it with four phyllo sheets, brushing each with melted butter before laying it down. Spread half of the chicken mixture over the phyllo. Add four more phyllo sheets, brushing each with butter, and then add the remaining chicken mixture. Top with two more phyllo sheets, again brushing with butter, and fold the sides in to close the pie.
- Increase oven temperature to 350°F (175°C). Bake the pie for 15-20 minutes until golden brown. Carefully flip the pie onto a baking sheet using a plate, then bake upside down for an additional 10-15 minutes until golden. Remove from oven, turn it right-side up, and allow it to cool.
- Before serving, dust the pastilla with icing sugar and a little extra cinnamon to taste. Serve warm or at room temperature.
Ingredients
- 4 chicken thighs
- 1 onion, finely sliced
- Fresh ginger, finely chopped (about a 1-2 inch piece)
- 1 teaspoon ground cinnamon, plus extra for dusting
- 1 teaspoon white sugar
- 200 ml chicken stock
- 3 eggs, beaten
- 100 grams sliced almonds
- Melted butter, for brushing phyllo sheets
- 10 sheets of phyllo pastry
- Sea salt, for seasoning
- Black pepper, for seasoning
- Icing sugar, for dusting
FAQ
- What is Pastilla (Bastilla)?
- Pastilla, also known as Bastilla, is a Moroccan pie traditionally filled with meat such as chicken, pigeon, or rabbit. It combines sweet and savory flavors, with spices like cinnamon and ginger, wrapped in crispy pastry and typically served as a main course.
- Can I use phyllo pastry instead of homemade warqa dough?
- Yes, using store-bought phyllo pastry is a convenient alternative to homemade warqa dough. Ensure it is properly thawed before use to prevent it from breaking and aim for a fresh, good-quality brand.
- What are some variations I can try for Pastilla?
- You can alter the spice profile by adding turmeric or saffron. For a fresh twist, consider adding parsley, cilantro, or a squeeze of lemon juice. Vegetables like carrots can also be incorporated, but be mindful to maintain the sweet and savory balance.
- What is the best cut of chicken to use for Pastilla?
- Skinless, bone-in chicken thighs are recommended for their flavor and moisture. Although they require more effort to debone after cooking, they provide a richer taste compared to chicken breasts.
- How should I serve Pastilla?
- Pastilla can be served warm or at room temperature. It is typically dusted with icing sugar and a sprinkle of cinnamon before serving to enhance its unique sweet and savory profile.
Tips
- Allow the phyllo dough to thaw properly at room temperature before using it. This ensures that the layers separate easily without sticking or breaking.
- Opt for skinless, bone-in chicken thighs for the filling, as they provide more flavor and moisture compared to chicken breasts.
- When layering the phyllo sheets in the baking dish, brush each layer with melted butter and gently press it into the corners to prevent tearing.
- To alter the flavor profile slightly, consider replacing almonds with pistachios or adding a touch of turmeric or saffron for additional depth in taste.
Equipment
- Phyllo Sheets – While not equipment, phyllo sheets are a key ingredient that might not be readily available at home.
- 9 or 10-inch Baking Dish – If you don’t have a baking dish of this size, you might need to purchase one.
- Pastry Brush – For brushing melted butter onto phyllo sheets.
- Almond Slicer – If you don’t have pre-sliced almonds, an almond slicer could be useful.
