Introduction
This chicken pastilla recipe brings the exotic charm of Moroccan cuisine straight to your kitchen. Featuring crispy pastry, tender chicken, and a sweet-spiced almond filling, it’s the perfect balance of textures and flavors. Whether you’re hosting guests or treating your family, chicken pastilla recipe is a delicious adventure worth taking.
Why You’ll Love This Recipe
This dish offers a delightful contrast between savory meat and sweet almonds. It’s ideal for festive meals, dinner parties, or when you crave something special. You’ll love that it’s elegant, make-ahead friendly, and incredibly satisfying.
Recipe Origins
Chicken pastilla, or bastilla, is a classic Moroccan dish traditionally served at weddings and celebrations. It reflects a blend of Arab-Andalusian flavors, combining sweet and savory elements in a flaky pastry shell.
Nutrition Information
Calories: 680
Fat: 38g
Carbohydrates: 48g
Protein: 38g
Sodium: 520 mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 1 hour 30 min
Servings: 4
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftover pastilla in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes to restore crispness. Avoid microwaving, which softens the pastry.
Serving Suggestions
Serve with a fresh mint salad, a side of couscous with dried fruits, or a light citrus vinaigrette. A glass of Moroccan mint tea or a fruity white wine complements the flavors perfectly.
Common Mistakes
Overfilling the pastilla: Can cause the pastry to tear
Not reducing the sauce enough: Makes the filling too wet
Skipping the almond layer: Loses the signature sweet contrast
Underbaking: Prevents full crisping of the pastry
Recipe Variations
Vegetarian: Replace chicken with roasted vegetables and chickpeas
Nut-Free: Skip almonds and use golden raisins for sweetness
Mini Pastillas: Use muffin tins to create individual servings
Frequently Asked Questions
Can I make chicken pastilla in advance?
Yes, assemble the pastilla ahead and bake just before serving.
Can I use phyllo instead of brick pastry?
Yes, but handle with care and layer more sheets for structure.
What can I use instead of orange blossom water?
Rosewater is a good substitute, or use a bit of orange zest for aroma.
Ingredients
- 8 round sheets of brick pastry
- 3 chicken leg quarters
- 1 yellow onion
- 1 inch fresh ginger
- ½ bunch flat-leaf parsley
- ¾ cup sliced almonds
- 2 teaspoons ground cinnamon
- ⅔ cup powdered sugar
- 2 tablespoons orange blossom water
- 3 eggs
- 2 pinches saffron threads
- 3 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Salt
- Black pepper
Instructions
1- Finely chop the onion and grate the ginger. Roughly chop the parsley. Toast the sliced almonds in a dry skillet over medium heat, stirring constantly, until golden brown. Let them cool, then pulse into a powder in a food processor. Mix with half the cinnamon, most of the powdered sugar, and orange blossom water. Set aside.
2- In a large pot or Dutch oven, heat vegetable oil over medium-high. Brown the chicken leg quarters for about 10 minutes, turning to sear both sides. Add onion and ginger and cook for 5 more minutes, stirring often.
3- Add the remaining cinnamon, parsley, salt, and pepper. Cover with water, bring to a boil, then reduce heat and simmer for 30 minutes, uncovered, until the liquid reduces to a thick sauce. Remove the chicken and let it cool.
4- Shred the chicken meat and discard the bones. Return the pot with the sauce to low heat. Whisk in the eggs one at a time, followed by the saffron threads. Stir in the shredded chicken and adjust seasoning.
5- Preheat the oven to 350°F (180°C). Melt the butter separately. Brush a round cake pan with butter. Layer 4 sheets of brick pastry, brushing each generously with melted butter.
6- Spread the chicken mixture evenly in the pan. Add 2 more buttered pastry sheets on top. Sprinkle the almond mixture over this layer, then cover with the remaining 2 buttered pastry sheets. Fold any overhanging edges inward and gently press down to create an even surface.
7- Bake for 30 minutes until golden and crisp. Let rest for a few minutes, then carefully unmold. Dust the top with a thin layer of powdered sugar before serving.
