09/09/2024
Moroccan Chicken Pastilla:
Moroccan Chicken Pastilla is a savory and sweet pie that is one of Morocco's most famous dishes. It’s a bit labor-intensive but absolutely worth the effort for a special occasion. Here’s a detailed recipe to guide you:
Ingredients:
For the Chicken Filling:
1 whole chicken (about 3-4 lbs), cut into pieces
2 large onions, finely chopped
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
Salt to taste
1/2 cup water
3-4 large eggs
1 cup toasted almonds, coarsely ground
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1 tablespoon orange blossom water (optional)
For the Pastry:
1 package phyllo dough (about 12 sheets)
1/2 cup unsalted butter, melted
1 egg yolk, beaten
For Garnish:
Powdered sugar
Ground cinnamon
Instructions:
1. Prepare the Chicken Filling:
Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides. Add the onions, garlic, cilantro, parsley, ginger, cinnamon, turmeric, black pepper, saffron, cumin, and salt. Stir to combine.
Simmer: Add 1/2 cup of water, cover, and reduce heat to low. Let the chicken cook gently for about 45 minutes, or until it is fully cooked and tender. If necessary, add a little more water during cooking to prevent sticking.
Shred the Chicken: Remove the chicken from the pot and set it aside to cool. Once cool enough to handle, shred the meat into small pieces, discarding the skin and bones.
Reduce the Sauce: Meanwhile, let the sauce in the pot continue to simmer uncovered until it reduces and thickens. Stir occasionally to prevent burning.
Add the Eggs: Beat the eggs and slowly pour them into the sauce, stirring constantly until the eggs are cooked and incorporated into the sauce. Add the shredded chicken back into the pot, stir to combine, and cook for another 5 minutes.
Prepare the Almond Mixture: In a separate bowl, mix the ground almonds with powdered sugar, ground cinnamon, and orange blossom water (if using).
2. Assemble the Pastilla:
Prepare the Phyllo Dough: Preheat your oven to 350°F (175°C). Brush a round baking dish (about 10-12 inches in diameter) with melted butter. Lay the first sheet of phyllo dough over the dish, letting the excess hang over the edges. Brush with butter. Repeat with about 6-8 sheets, rotating each layer slightly so that the entire dish is covered evenly.
Add the Filling: Spread half of the almond mixture over the phyllo, then add the chicken mixture on top. Sprinkle the remaining almond mixture over the chicken.
Cover with Phyllo: Fold the overhanging phyllo dough over the filling to cover it. Add 4-6 more sheets of phyllo dough on top, brushing each layer with butter and tucking the edges down the sides of the dish to create a sealed pie.
Brush and Bake: Brush the top of the pastilla with the beaten egg yolk and bake for 30-35 minutes, or until golden brown and crispy.
3. Garnish and Serve:
Let the pastilla cool slightly before removing it from the baking dish. Transfer to a serving platter.
Dust the top with powdered sugar and ground cinnamon in a decorative pattern.
Slice and serve warm.
