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Moroccan Chicken Pastilla (Crispy Layered Phyllo Pie with Spiced Chicken and Toasted Almonds)
The grandest celebration dish of Morocco: a crisp, flaky phyllo dome encasing a sweet-savory filling of saffron-braised chicken, onion-egg custard, and crushed toasted almonds, dusted with powdered sugar and cinnamon.
Prep
35 min
Cook
45 min
Total
80 min
Ingredients
6servings
- Boneless chicken thighs, cooked and shredded600 g
- Phyllo pastry sheets250 g
- Blanched almonds, toasted and ground with a little sugar120 g
- Eggs, beaten3 piece
- Yellow onions, finely diced2 piece
- Melted butter for brushing60 g
- Ground cinnamon1 tsp
- Salt1 tsp
Preparation Steps
1
Cook onions in 2 tbsp butter until soft, add shredded chicken, cinnamon, and salt. Stir in beaten eggs until softly scrambled; cool.
10 min timer
2
Layer 4-5 phyllo sheets brushed with melted butter in a round pie dish, overlapping with overhang over the sides.
5 min timer
3
Spread spiced chicken filling over base, smooth level, and top with layer of ground toasted almonds.
3 min timer
4
Fold overhanging sheets inward, top with 2 more buttered sheets, tuck edges under, and bake at 190°C for 30-35 minutes until golden and crisp. Dust with cinnamon.
35 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
