📝 About This Recipe
A crown jewel of Sephardic and Maghrebi cuisine, this Pastela is an exquisite marriage of savory, sweet, and aromatic spices. Tender saffron-braised chicken is layered with a silken herb-infused egg sauce and a crunchy toasted almond praline, all encased in shatteringly crisp layers of phyllo dough. This celebratory dish represents the sophisticated culinary heritage of Moroccan Jews, offering a sensory journey through the bustling souks of Fes and Marrakesh.
🥗 Ingredients
The Chicken & Braise
- 3.5 - 4 lbs Whole Chicken (skin removed, cut into pieces)
- 4 large Yellow Onions (finely diced)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Fresh Ginger (grated)
- 2 pieces Cinnamon Sticks
- 1/2 teaspoon Saffron Threads (crushed)
- 1 teaspoon Turmeric
- 1 bunch Fresh Parsley & Cilantro (finely chopped, roughly 1 cup total)
The Almond Crunch
- 1.5 cups Blanched Almonds (whole or slivered)
- 3 tablespoons Powdered Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 cup Vegetable Oil (for frying almonds)
The Egg Binder
- 6 Large Eggs (lightly beaten)
Assembly & Garnish
- 1 package Phyllo Dough (thawed overnight in fridge)
- 3/4 cup Margarine or Neutral Oil (melted, for brushing)
- 2 tablespoons Powdered Sugar & Cinnamon (for dusting the top)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot, heat olive oil over medium heat. Add the diced onions and sauté for 10-12 minutes until soft and translucent but not browned.
-
2
Add the chicken pieces, ginger, cinnamon sticks, saffron, turmeric, salt, and pepper. Stir to coat the chicken in the aromatics. Pour in 1 cup of water, cover, and simmer on low heat for 45-50 minutes until the chicken is falling off the bone.
-
3
While the chicken cooks, heat vegetable oil in a small skillet. Fry the almonds until golden brown. Drain on paper towels, let cool, then pulse in a food processor with 3 tbsp powdered sugar and 1 tsp cinnamon until it reaches a coarse, sandy texture.
-
4
Once the chicken is cooked, remove it from the pot. Increase the heat to medium-high and reduce the onion liquid until most of the water has evaporated and you are left with a thick onion 'jam'.
-
5
Slowly whisk the beaten eggs into the simmering onion mixture. Stir constantly for 3-5 minutes until the eggs are cooked through and have absorbed the flavorful liquid. The mixture should be moist but not runny. Stir in the chopped parsley and cilantro, then set aside to cool.
-
6
Shred the cooled chicken into bite-sized pieces, discarding all bones and skin. Mix the shredded chicken with two tablespoons of the onion-egg mixture to keep it moist.
-
7
Preheat your oven to 375°F (190°C). Grease a 10-inch round springform pan or a pie dish with melted margarine or oil.
-
8
Layer 6 sheets of phyllo dough in the pan, brushing each layer generously with margarine. Let the edges of the dough hang over the sides of the pan. Rotate the pan as you go so the overhang covers the entire perimeter.
-
9
Spread the shredded chicken mixture evenly over the bottom of the phyllo. Follow with the egg and onion mixture, smoothing it out with a spatula.
-
10
Sprinkle the almond-sugar mixture in a thick, even layer over the egg mixture.
-
11
Fold the overhanging phyllo edges back over the filling. Place 3 more brushed sheets of phyllo on top, tucking the edges down into the sides of the pan to create a neat, rounded top.
-
12
Brush the top generously with margarine. Bake for 30-35 minutes until the pastry is a deep, golden brown and very crisp.
-
13
Let the Pastela rest for 10 minutes. Invert it carefully onto a serving plate, then dust the top with a generous layer of powdered sugar and create a lattice pattern using ground cinnamon.
💡 Chef's Tips
Ensure the onion and egg mixture is well-reduced; any excess liquid will make the phyllo dough soggy. Keep your phyllo dough covered with a damp kitchen towel while working to prevent it from drying out and cracking. For the most authentic flavor, use high-quality saffron threads rather than powder. If you prefer a deeper flavor, you can toast the almonds in the oven at 350°F for 10 minutes instead of frying. This dish can be assembled a few hours in advance and kept refrigerated; just bake it right before serving for maximum crunch.
🍽️ Serving Suggestions
Serve warm as a centerpiece dish alongside a fresh Moroccan carrot salad with cumin and lemon. Pair with a glass of hot Maghrebi mint tea to cut through the richness of the pastry. A side of spicy Harissa can provide a wonderful heat contrast to the sweet cinnamon and sugar notes. Accompany with roasted vegetables or a light citrus-based fennel salad. For a festive meal, serve as the first main course followed by a light lamb tagine.