Savory Moroccan Chicken Pastilla
This delightful Moroccan Chicken Pastilla is a decadent, savory-sweet pie that combines tender chicken, vegetables, and aromatic spices, all encased in layers of flaky phyllo dough. Inspired by a memory of indulging in an authentic Moroccan pastry shop, I painstakingly curated this recipe to reflect those cherished flavors. This dish will transport you to the bustling markets of Marrakech with its tantalizing scents and rich textures. While it requires effort and precision, the result is a stunning centerpiece for any gathering, showcasing a harmonious blend of ingredients. It's recommended to collaborate with a friend or family member for an efficient cooking experience until you master the art of this exquisite pie! Each step reveals delightful components that come together to create an unforgettable dish.
N/A
Servings
480
Calories
21
Ingredients
Ingredients
phyllo dough
1/2 lb (Thaw if frozen)
chicken breasts
4 (Cubed)
onions
2 small (Coarsely chopped and finely chopped as needed)
salt
2 1/2 teaspoons (Divided)
thyme
1 teaspoon (Fresh (or 1/8 teaspoon dried))
water
2 cups (For cooking)
mushrooms
1/4 cup (Sliced)
potato
1 (Peeled and cubed)
carrot
1 (Peeled and diced)
green peas
1/8 cup (Frozen or fresh)
corn
1/8 cup (Fresh or frozen)
almonds
1 cup (Finely chopped)
brown sugar
1/4 cup (None)
cinnamon
2 teaspoons (Divided)
ground ginger
1/2 teaspoon (None)
ground nutmeg
1/4 teaspoon (None)
butter or margarine
1 cup (Melted)
eggs
6 (Whisked)
garlic cloves
2 (Minced)
black pepper
1/4 teaspoon (Freshly ground)
fresh mint or parsley
2 tablespoons (Chopped)
Instructions
1
1. Prepare the crust: If the phyllo dough is frozen, thaw it in the refrigerator for at least 8 hours prior to use.
2
2. Make the meat filling: In a large pot, combine cubed chicken breasts, coarsely chopped onion, salt, thyme, and water. Feel free to add additional vegetables such as sliced mushrooms, cubed potatoes, diced carrots, peas, and corn. Bring to a boil, then reduce to a simmer. Cook until the chicken and vegetables are fully cooked, about 20-30 minutes. Once done, drain the mixture, reserving the broth for later use.
3
3. Toast the almonds: Preheat the oven to 350°F (175°C). Spread the finely chopped almonds on a baking sheet and toast them in the oven for 10-15 minutes until golden brown, stirring occasionally. Remove from the oven and let cool.
4
4. Prepare the spice mixture: In a small bowl, mix together brown sugar, cinnamon, ground ginger, and nutmeg. Set aside.
5
5. Cook the onion mixture: In a large frying pan, melt 3 tablespoons of butter or margarine. Add the finely chopped onion and sauté until softened but not browned. Remove from heat.
6
6. Prepare the egg filling: In a medium bowl, whisk together eggs, minced garlic, salt, black pepper, and chopped mint or parsley. Stir in the cooked onion mixture and cook over low heat, stirring occasionally until the eggs are softly set. Remove from heat.
7
7. Assemble the pastilla: Melt the remaining butter or margarine. Generously grease a 9-inch springform pan with the melted butter. Unroll the phyllo dough, keeping it covered to avoid drying out. Place the first layer of phyllo in the pan, allowing the edges to hang over. Brush with butter. Continue layering and brushing 8 sheets of dough.
8
8. Fill the pastilla: Layer the meat filling, then the egg filling, followed by the toasted almonds, and sprinkle the spice mixture over the top.
9
9. Top it off: Fold the remaining sheets of phyllo over the filling, brushing each with butter. Fold in the overhanging edges of the phyllo inward. Place the final two sheets on top, brushing and tucking any edges inside the pan. Brush the top with remaining butter.
10
10. Score the pastilla: Using a sharp knife, cut through the top layers of dough to mark 8 wedge-shaped portions down to the nut layer beneath.
11
11. Bake: Bake in the preheated oven for approximately 45 minutes to 1 hour, or until the pastry is golden brown and cooked through.
12
12. Serve: Carefully remove the sides of the springform pan, sift confectioner's sugar and a sprinkle of cinnamon over the top, and serve immediately, cut into the marked wedges.
Nutrition Information
33g
Fat
29
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Moroccan Chicken Pastilla?
It is a decadent, savory-sweet pie that combines tender chicken, vegetables, and aromatic spices encased in layers of flaky phyllo dough.
How should I thaw the phyllo dough?
Thaw the frozen phyllo dough in the refrigerator for at least 8 hours prior to use.
How is the chicken prepared for the filling?
The chicken breasts are cubed and combined with chopped onion, salt, thyme, and water, then simmered until fully cooked.
What additional vegetables can be added to the meat filling?
You can add sliced mushrooms, cubed potatoes, diced carrots, peas, and corn to the chicken mixture.
How do I toast the almonds?
Preheat the oven to 350°F and toast finely chopped almonds on a baking sheet for 10-15 minutes until golden brown.
What ingredients are in the spice mixture?
The spice mixture consists of brown sugar, cinnamon, ground ginger, and ground nutmeg.
How do I prepare the onion mixture?
Sauté finely chopped onion in 3 tablespoons of melted butter or margarine until softened but not browned.
What goes into the egg filling?
Whisk together eggs, minced garlic, salt, black pepper, and chopped mint or parsley, then stir in the cooked onion mixture and cook until softly set.
How do I prevent the phyllo dough from drying out?
Keep the unrolled phyllo dough covered while you work to avoid it drying out.
What size pan is recommended for assembly?
A 9-inch springform pan is used for assembling the pastilla.
How many layers of phyllo dough form the base?
The base is formed by layering and brushing 8 sheets of phyllo dough with butter.
In what order should the fillings be layered?
Layer the meat filling first, then the egg filling, followed by the toasted almonds, and finally the spice mixture.
How is the top of the pastilla finished?
Fold the overhanging phyllo edges inward, place the final two sheets on top, tuck in the edges, and brush with remaining butter.
Why should I score the pastilla before baking?
Scoring the top layers of dough marks 8 wedge-shaped portions, making it easier to cut and serve after baking.
What is the baking temperature for this recipe?
The pastilla should be baked in an oven preheated to 350°F (175°C).
How long does the pastilla need to bake?
Bake for approximately 45 minutes to 1 hour, or until the pastry is golden brown.
How should the Moroccan Chicken Pastilla be served?
Remove the sides of the springform pan, sift confectioner's sugar and cinnamon over the top, and serve immediately in wedges.
What is the calorie count per serving?
Each serving contains approximately 480 calories.
How much fat is in one serving?
One serving contains 33g of fat.
What is the protein content?
There are 17.5g of protein per serving.
How many carbohydrates are in the dish?
The dish contains 29 carbohydrates.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
What herbs can be used in the egg mixture?
You can use either chopped fresh mint or parsley.
How much butter is needed in total?
The recipe requires 1 cup of melted butter or margarine.
Is this recipe suitable for beginners?
While it requires effort and precision, it is recommended to collaborate with a friend or family member for the best experience.
What type of thyme should be used?
Use 1 teaspoon of fresh thyme or 1/8 teaspoon of dried thyme.
How much water is used for cooking the chicken?
Two cups of water are used to simmer the chicken and vegetables.
What do I do with the broth after cooking the meat?
Drain the mixture but reserve the broth for later use.
How many eggs are required for the filling?
The recipe calls for 6 whisked eggs.
What inspired this recipe?
This recipe was inspired by the flavors of an authentic Moroccan pastry shop.