📝 About This Recipe
A masterpiece of Moroccan festive cuisine, this Pastilla is a sublime marriage of savory and sweet flavors wrapped in a shattering, buttery crust. Tender saffron-braised chicken is layered with a silken herb-infused egg sauce and a crunchy, orange-blossom-scented almond praline. Traditionally served at weddings and celebrations, this dish offers a sensory journey through the aromatic spice markets of Fes.
🥗 Ingredients
The Chicken & Broth
- 2.5 lbs Chicken Thighs and Breasts (bone-in, skin removed for better flavor)
- 3 large Yellow Onions (finely grated or pulsed in a processor)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/2 teaspoon Saffron Threads (crushed)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Turmeric
- 1 bunch Cilantro and Parsley (tied together with kitchen string)
- 2 tablespoons Unsalted Butter
The Egg Layer
- 6-8 Large Eggs (beaten)
The Almond Crunch
- 2 cups Blanched Almonds (fried until golden and coarsely ground)
- 1/2 cup Powdered Sugar
- 1 tablespoon Orange Blossom Water
- 1 teaspoon Ground Cinnamon
Assembly and Garnish
- 1 pound Warqa or Phyllo Dough (thawed if frozen)
- 1 cup Clarified Butter (melted for brushing)
- 2 tablespoons Powdered Sugar and Cinnamon (for the final decorative dusting)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Tagine, combine the chicken pieces, grated onions, butter, ginger, saffron, turmeric, cinnamon, salt, and pepper. Add 1/2 cup of water and the herb bundle.
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2
Cover and simmer over medium-low heat for about 45-50 minutes, or until the chicken is very tender and falling off the bone. Turn the chicken occasionally.
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3
Remove the chicken and the herb bundle from the pot. Increase the heat to medium-high to reduce the onion and liquid mixture until the water has evaporated and you are left with a thick, golden onion sauce (the 'dghemiya').
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4
While the sauce reduces, shred the chicken into small bite-sized pieces, discarding all bones and gristle. Set the chicken aside.
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5
Lower the heat on the onion sauce and slowly pour in the beaten eggs. Stir constantly for 5-8 minutes until the eggs are cooked through and have absorbed the sauce, but remain moist. Drain any excess liquid in a colander and let cool.
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6
Prepare the almond layer: Fry the blanched almonds in a little oil until golden. Drain, cool, and pulse in a food processor with powdered sugar, cinnamon, and orange blossom water until coarsely ground.
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7
Preheat your oven to 375°F (190°C). Generously grease a 12-inch round baking pan with melted butter.
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8
Layer 5-6 sheets of phyllo or warqa in a circular pattern, overlapping them in the center and letting the edges hang over the sides of the pan. Brush each layer thoroughly with melted butter.
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9
Spread the shredded chicken evenly over the bottom layer of dough. Top this with the egg and onion mixture, smoothing it out to the edges.
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10
Sprinkle the almond mixture in an even layer over the eggs. Place 2 more buttered sheets of dough directly over the almonds to act as a 'lid'.
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11
Fold the overhanging edges of the bottom dough layers inward over the top. Then, place 2-3 final sheets on the very top, tucking the edges neatly underneath the pie (like tucking in a bedsheet).
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12
Brush the top generously with melted butter. Bake for 30-40 minutes until the pastilla is deeply golden and crisp.
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13
Let the pastilla rest for 5 minutes. Invert it onto a serving plate, then dust the top with a thick layer of powdered sugar and create a lattice pattern with ground cinnamon.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp towel while working to prevent it from cracking. Ensure the egg and onion mixture is well-drained; any excess moisture will result in a soggy crust. For the most authentic flavor, use high-quality Moroccan saffron and real orange blossom water. If using phyllo instead of traditional warqa, use double the layers as phyllo is much thinner. Don't be shy with the butter—it is the secret to the signature shattering texture of the pastry.
🍽️ Serving Suggestions
Serve warm as a centerpiece dish with a side of fresh Moroccan mint tea. Pair with a light, crisp salad of thinly sliced oranges, radishes, and a lemon-olive oil dressing. A side of roasted carrots with cumin and honey complements the sweet-savory profile perfectly. For a drink pairing, a chilled off-dry Riesling or a floral Viognier cuts through the richness beautifully.