📝 About This Recipe
A crown jewel of Moroccan cuisine, this exquisite pie is a masterclass in the balance of contrasting flavors and textures. It features succulent saffron-infused shredded chicken, a rich herb-flecked egg sauce, and a crunchy layer of toasted cinnamon almonds, all encased in shatteringly crisp warqa or phyllo pastry. Traditionally served at weddings and feasts, this dish represents the pinnacle of Maghreb hospitality, offering a unique sensory journey where savory meets sweet.
🥗 Ingredients
The Chicken and Braising Liquid
- 3-4 pounds Whole Chicken (skin removed, cut into pieces)
- 4 large Yellow Onions (finely grated or minced)
- 1 bunch Fresh Parsley (finely chopped)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 tablespoon Ginger Powder
- 2 pieces Cinnamon Stick
- 1 teaspoon Saffron Threads (crushed)
- 1 teaspoon Turmeric
- 2 tablespoons Ghee or Butter
The Egg Sauce and Almond Layer
- 6 pieces Large Eggs (lightly beaten)
- 2 cups Blanched Almonds (fried until golden and coarsely ground)
- 1/2 cup Powdered Sugar (plus extra for dusting)
- 2 teaspoons Ground Cinnamon
- 1 tablespoon Orange Blossom Water
Assembly
- 1 box Phyllo Pastry or Warqa (thawed if frozen)
- 1 cup Unsalted Butter (melted for brushing)
- 1 piece Egg Yolk (beaten, to seal the pastry)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the chicken, grated onions, parsley, cilantro, ginger, cinnamon sticks, saffron, turmeric, ghee, salt, and pepper. Add 1/2 cup of water.
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2
Cover and simmer over medium heat for 45-50 minutes, stirring occasionally, until the chicken is very tender and falling off the bone.
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3
Remove the chicken from the pot and set aside to cool. Discard the cinnamon sticks. Continue to simmer the onion and herb mixture uncovered until the liquid has reduced to a thick, oily sauce.
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4
While the sauce reduces, shred the cooled chicken into small bite-sized pieces, discarding all bones and gristle.
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5
Once the onion sauce is thick, slowly whisk in the 6 beaten eggs. Cook for 5-8 minutes, stirring constantly, until the eggs are scrambled and the mixture has a curd-like consistency and no liquid remains. Set aside to cool completely.
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6
In a food processor, pulse the fried almonds with 1/2 cup powdered sugar, 1 teaspoon cinnamon, and the orange blossom water until coarsely ground but not a paste.
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7
Preheat your oven to 375°F (190°C). Generously grease a 12-inch round baking pan or springform pan with melted butter.
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8
Layer 5-6 sheets of phyllo dough 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 egg and onion mixture evenly over the bottom layer of pastry. Top this with the shredded chicken in an even layer.
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10
Sprinkle the sweetened almond mixture generously over the chicken layer.
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11
Fold the overhanging phyllo edges inward over the filling. Place 2-3 more buttered phyllo sheets on top, tucking the edges down the sides of the pan to create a smooth, rounded top. Brush with egg yolk to seal.
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12
Bake for 30-40 minutes until the pastilla is deeply golden brown and crisp. If it browns too quickly, tent loosely with foil.
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13
Let the pastilla rest for 5 minutes before carefully sliding it onto a serving platter. Generously dust the top with powdered sugar and create a lattice pattern using ground cinnamon.
💡 Chef's Tips
Ensure the egg and onion mixture is as dry as possible; any excess moisture will make the pastry soggy. Work quickly with phyllo dough and keep it covered with a damp towel to prevent it from cracking. Authentic pastilla uses 'Warqa' dough, but phyllo is an excellent substitute if you brush each layer generously with butter. For the best flavor, fry whole blanched almonds in oil rather than roasting them; it provides a much richer crunch. Allow the fillings to cool to room temperature before assembling to maintain the pastry's crispness.
🍽️ Serving Suggestions
Serve warm as a show-stopping starter or a main course. Pair with a traditional Moroccan Mint Tea to cut through the richness of the pastry. A side of simple Moroccan tomato and cucumber salad adds a refreshing contrast. For a full feast, serve alongside a light vegetable tagine. Offer extra powdered sugar and cinnamon on the side for guests who prefer a sweeter profile.