Traditional Moroccan Chicken Pastilla: How to Make It

Introduction

There’s a magical moment when you first break through the crispy, golden layers of a Traditional Moroccan Chicken Pastilla and discover the aromatic, savory-sweet filling within. This iconic dish, known for its breathtaking combination of flaky pastry, spiced chicken, and crunchy almonds, is nothing short of a culinary masterpiece. Did you know that pastilla was traditionally made with pigeon and served only at royal gatherings and special celebrations like weddings and Eid? Today, this once-regal dish has been beautifully adapted for home kitchens using accessible ingredients like chicken and phyllo dough. While it looks impressively complex, my streamlined method proves that creating this stunning pie is entirely achievable—and so rewarding. If you enjoyed the warm spices in our Moroccan Lamb Tagine with Apricots, you’ll adore the similar flavor profile in this show-stopping pie. Let’s bring the vibrant tastes of a Moroccan feast to your table!

What is Traditional Moroccan Chicken Pastilla?

So, what’s the story behind this magnificent dish with the elegant name? Why is it called “Pastilla”? Well, prepare for a delightful linguistic journey! The name comes from the Spanish word “pastilla,” which means “pastry” or “little pie” . But here’s where it gets funny: in Morocco, where the dish is a national treasure, locals often call it “bastilla” because the letter ‘p’ doesn’t exist in the Arabic alphabet . Isn’t it wonderful how a name can tell a story of cultural exchange? This sweet and savory pie perfectly proves that the way to a person’s heart is through their stomach. One bite of its crispy exterior and fragrant, spiced filling, and you’ll have hearts won all around the dinner table. Ready to create some magic of your own?

Why You’ll Love This Traditional Moroccan Chicken Pastilla

You are destined to fall in love with this recipe, and here’s why it will become a celebrated favorite in your cooking repertoire.

First, the dazzling complexity of flavors and textures is unparalleled. We’re talking about tender, spice-infused chicken, softly scrambled eggs, and a crunchy, sweet almond layer, all encased in impossibly flaky, buttery pastry . Each bite is a harmonious dance of sweet and savory that is simply unforgettable.

Second, creating this restaurant-worthy showstopper at home is a fantastic cost-saver. A single slice of authentic pastilla at a specialty restaurant can carry a hefty price tag, but this recipe allows you to create an entire, glorious pie for a fraction of the cost. You control the quality of every ingredient, from the chicken to the spices.

Finally, the ingredient quality and versatility are a true cook’s delight. While we use a classic blend of cinnamon, ginger, and turmeric, you can easily incorporate Ras El Hanout for a more complex spice profile . If you loved the nutty sweetness in our Baklava, you’ll appreciate the similar joy of the cinnamon-sugar almond layer. Convinced yet? Gather your ingredients and let’s create a masterpiece!

How to Make Traditional Moroccan Chicken Pastilla

Quick Overview

This Traditional Moroccan Chicken Pastilla recipe is your passport to an unforgettable dining experience. While it’s a project that rewards patience, the process is broken down into simple, manageable steps. The active preparation time is about 1 hour, with additional cooking and baking time. The result is a stunning, golden-brown pie with a contrasting texture of crisp pastry and a fragrant, savory-sweet filling that will transport your senses straight to Morocco.

Key Ingredients for Traditional Moroccan Chicken Pastilla

For the Chicken Filling:

• 1 whole chicken (about 3-4 lbs) or 2 lbs boneless, skinless chicken thighs 
• 2 large onions, finely chopped 
• 3 tablespoons olive oil 
• 1 teaspoon ground ginger 
• 1 teaspoon ground turmeric 
• 1.5 teaspoons ground cinnamon, divided 
• A pinch of saffron threads (optional) 
• Salt and black pepper to taste 
• ¼ cup fresh parsley, chopped 
• ¼ cup fresh cilantro, chopped 

For the Egg Layer:

• 6 large eggs, lightly beaten 

For the Almond Layer:

• 2 cups (300g) blanched almonds 
• 2 tablespoons powdered sugar 
• 1 teaspoon cinnamon 
• 2 tablespoons clarified butter (smen) or regular butter 

For Assembly:

• 1 package (16 oz) phyllo dough, thawed 
• ½ cup clarified butter or unsalted butter, melted 
• 1 egg white, lightly beaten (for sealing) 

For Garnish:

• Powdered sugar 
• Cinnamon powder 

Step-by-Step Instructions:

1. Cook the Chicken and Onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 10 minutes. Add the chicken, ginger, turmeric, 1 teaspoon of the cinnamon, saffron (if using), salt, pepper, parsley, and cilantro. Add about 1 cup of water, cover, and simmer for 40-50 minutes (less for boneless thighs), until the chicken is cooked through and tender .
2. Prepare the Almond Filling: While the chicken cooks, spread the blanched almonds on a baking sheet and toast in a preheated oven at 350°F (180°C) for 8-10 minutes, until fragrant and lightly golden. Let them cool, then coarsely grind them in a food processor. Mix the ground almonds with the powdered sugar, 1 teaspoon of cinnamon, and 2 tablespoons of clarified butter. Set aside .
3. Shred the Chicken and Make the Egg Layer: Once the chicken is cooked, remove it from the pot and set aside to cool. Increase the heat under the pot and let the onion sauce reduce until most of the liquid has evaporated and it has a jam-like consistency . Shred the chicken meat, discarding the skin and bones. Add the shredded chicken back to the reduced onion sauce. In a separate non-stick skillet, scramble the 6 beaten eggs until fully set . Gently combine the scrambled eggs with the chicken and onion mixture. Let the filling cool completely. This is crucial to prevent the phyllo dough from becoming soggy .
4. Assemble the Pastilla: Preheat your oven to 350°F (180°C). Brush a 10-inch pie dish or springform pan with melted butter. Carefully unroll your thawed phyllo dough, keeping the sheets you’re not using covered with a damp cloth to prevent drying . Layer 7-8 sheets of phyllo into the pan, brushing each sheet with melted butter and rotating them so the edges overhang the dish in a star-like pattern .
5. Add the Fillings: Spread half of the almond mixture evenly over the phyllo base. Next, add all of the chicken and egg filling, pressing it down gently. Top with the remaining almond mixture .
6. Fold and Seal: Carefully fold the overhanging phyllo sheets over the filling, brushing with melted butter or egg white to help them stick. Place 2-3 more buttered phyllo sheets on top, tucking in the edges to seal the package. Brush the entire top with melted butter .
7. Bake to Perfection: Bake for 30-40 minutes, or until the pastilla is deeply golden brown and crisp .
8. Garnish and Serve: Remove the pastilla from the oven and let it cool for 10-15 minutes. Invert it onto a serving platter so the beautiful, smooth bottom becomes the top. Dust generously with powdered sugar and create decorative lines with cinnamon .

What to Serve With Traditional Moroccan Chicken Pastilla

Pastilla is a star in its own right, but it shines even brighter as part of a traditional Moroccan feast. For a truly authentic experience, serve it as a starter before a main course like a hearty Lamb or Chicken Tagine . To balance the richness of the pie, a fresh green salad with a simple lemon vinaigrette or a Moroccan carrot salad is absolutely perfect . The ultimate beverage pairing is a pot of sweet Moroccan mint tea, which cuts through the richness beautifully . For a more formal gathering, you can even start with a classic Harira soup before presenting the pastilla .

Top Tips for Perfecting Traditional Moroccan Chicken Pastilla

• Master the Phyllo Dough: Thaw frozen phyllo dough in the refrigerator for 24 hours, then let it sit at room temperature for an hour before unrolling. Always keep unused sheets covered with a lightly damp (not wet) kitchen towel to prevent them from drying out and cracking .
• Avoid a Soggy Bottom: Ensure your chicken and egg filling is completely cool before assembling. A warm filling will steam the delicate phyllo dough and ruin its crisp texture .
• Customize Your Spices: While the spice blend here is classic, don’t be afraid to use a pre-mixed Ras El Hanout (a classic Moroccan spice blend) for a more complex, warming flavor. About 2 teaspoons added to the chicken will do the trick .
• Embrace Shortcuts: If you’re short on time, using pre-cooked rotisserie chicken is a great cheat. Simply sauté the onions and spices, then mix in the shredded chicken and a little broth before proceeding with the egg step.
• Achieve the Perfect Crisp: Be generous with the butter or oil between the phyllo layers. This is what creates those distinct, shatteringly crisp, flaky layers and ensures a beautiful golden-brown color .

Storing and Reheating Tips

Storing Leftovers: Once cooled, wrap any leftover pastilla tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days .

Freezing for Later: Pastilla freezes excellently, both before and after baking. To freeze an unbaked pastilla, assemble it completely, wrap it tightly in several layers of plastic wrap and then aluminum foil, and freeze for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the baking time . You can also freeze baked pastilla, though the texture upon reheating may be slightly less perfect.

Reheating for Best Results: To recapture the crisp texture, always reheat in an oven. Avoid the microwave, as it will make the phyllo soggy . Preheat your oven to 375°F (190°C). Place the pastilla on a baking sheet and heat for 10-15 minutes, or until warm and crisp. For a frozen baked pastilla, reheat at 350°F (175°C) for 20-25 minutes.