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Chicken Pastilla Recipe

Name: Moltaqa Moroccan Restaurants Chicken Pastilla Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 lb boneless skinless chicken thighs; 1 cups chicken or vegetable stock; 1 cup yellow onion, finely chopped; 3 count garlic cloves, minced; 2 tbs olive oil; 2 tbs unsalted butter; 1 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp ground turmeric; 0.5 tsp ground black pepper; 1 tsp sweet paprika; 1 tsp ground cumin; 1.5 tsp fine sea salt; 0.25 cups fresh cilantro, chopped; 0.25 cups fresh parsley, chopped; 1 tbs lemon juice; 0.75 cups roasted slivered almonds, chopped; 1 count egg, beaten (for binding filling); 8 count phyllo sheets (thawed if frozen); 6 tbs unsalted butter, melted (for brushing); 1 tbs powdered sugar (for dusting); 0.5 tsp ground cinnamon (for dusting); 1 count egg yolk (for egg wash); 1 tsp cold water (for egg wash); 1 tsp sesame seeds (optional, for garnish)

Inspired by Moltaqa Moroccan Restaurant

Time1h 20m

Serves6

Flaky phyllo pastry filled with spiced halal chicken and almonds, finished with a gentle touch of sweetness

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Ingredients

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Filling — Spiced Chicken & Almonds

1 lb boneless skinless chicken thighs

1 cups chicken or vegetable stock

1 cup yellow onion, finely chopped

3 count Garlic cloves, minced

2 tbs olive oil

2 tbs Unsalted butter

1 tsp Ground cinnamon

1 tsp Ground ginger

1/2 tsp Ground turmeric

1/2 tsp ground black pepper

1 tsp sweet paprika

1 tsp Ground cumin

1 1/2 tsp fine sea salt

1/4 cups Fresh cilantro, chopped

1/4 cups Fresh parsley, chopped

1 tbs ReaLemon lemon juice

3/4 cups roasted slivered almonds, chopped

1 count egg, beaten (for binding filling)

Phyllo, Finish & Garnish

8 count phyllo sheets (thawed if frozen)

6 tbs unsalted butter, melted (for brushing)

1 tbs powdered sugar (for dusting)

1/2 tsp ground cinnamon (for dusting)

1 count egg yolk (for egg wash)

1 tsp cold water (for egg wash)

1 tsp sesame seeds (optional, for garnish)

Method

Filling — Spiced Chicken & Almonds

Prepare and poach chicken

Place the chicken thighs in a medium saucepan and add the chicken stock. Bring to a gentle simmer over medium heat, then reduce to low and poach uncovered for 12–15 minutes until the chicken reaches 165°F (74°C). Remove the chicken and reserve 1/4 cup of the poaching liquid; let the chicken cool slightly.

Shred chicken

Using two forks or your hands once cool enough, shred the chicken into bite-sized strands. Set aside.

Sauté aromatics and spices

In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and beginning to brown at the edges. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in ground cinnamon, ginger, turmeric, black pepper, paprika, and cumin; cook 1 minute to bloom the spices.

Combine chicken with aromatics

Add the shredded chicken to the skillet and toss to coat with the spiced onion mixture. Pour in the reserved poaching liquid and lemon juice. Cook 2–3 minutes to allow flavors to marry and most of the liquid to evaporate. Taste and adjust salt as needed.

Finish filling

Stir in the chopped cilantro and parsley, then fold in the chopped roasted almonds. Remove the skillet from the heat and let the filling cool for 8–10 minutes. Once warm (not hot), stir in the beaten egg to bind the filling—this helps the pastilla hold its shape during baking.

Assemble & Bake

Prepare phyllo and workspace

Preheat the oven to 375°F (190°C). Lightly butter a 9-inch round cake pan or a 9" tart pan. Lay a clean kitchen towel next to your workspace and keep the phyllo covered with a slightly damp towel to prevent drying.

Layer phyllo

Place one sheet of phyllo in the prepared pan, letting edges overhang. Brush the sheet lightly with melted butter. Repeat with 4 more phyllo sheets, brushing each layer with butter, and rotating/orienting sheets so edges overlap evenly to form a secure shell. Save 3 phyllo sheets for the top.

Add filling

Spoon the cooled chicken-and-almond filling into the phyllo-lined pan, spreading it into an even layer and pressing gently to compact slightly but not densely. Fold any overhanging phyllo edges over the filling to help enclose it.

Top layers

Lay the remaining phyllo sheets over the filling one at a time, brushing each with melted butter. Tuck and trim any excess and fold edges neatly to seal. Brush the entire top with more melted butter.

Egg wash and bake

Whisk together the egg yolk and 1 teaspoon cold water; lightly brush over the top surface. Optionally sprinkle sesame seeds over the top. Bake in the preheated oven for 25–30 minutes, or until the pastry is deep golden brown and crisp.

Finish & Serve

Cool and dust

Remove the pastilla from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, dust the top lightly with powdered sugar mixed with ground cinnamon (sift or sprinkle through a fine mesh).

Slice and serve

Slice into wedges and serve warm. Pastilla can be accompanied by a simple green salad or a light yogurt-based sauce. Leftovers keep refrigerated up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes to re-crisp the phyllo.