what is chicken pastilla ?

Byamericanshop

Moroccan Chicken Pastilla (also spelled Bastilla or Bastille) is a savory-sweet pie that combines tender chicken, spices, and almonds, all encased in delicate layers of crispy phyllo dough (or warqa, traditional Moroccan dough). The flavors blend the savory and sweet notes, typically enhanced with cinnamon, saffron, and a dusting of powdered sugar. Here’s how to make it from scratch, step-by-step:

Ingredients:

For the Chicken Filling:

  • 1 whole chicken (about 1.5–2 kg or 3–4 lbs), cut into parts
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • Salt to taste
  • A pinch of saffron threads (optional, but recommended for color and aroma)
  • 1/2 cup olive oil or vegetable oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup water (or chicken broth for more flavor)
  • 3 large eggs (for binding the filling)
  • 1/2 cup almonds (blanched and slivered or whole)
  • 1 tbsp butter (for the almonds)
  • 1 tbsp sugar (for the almonds)

For the Pastilla:

  • 12-15 sheets of phyllo dough (or warqa, if you can find it)
  • 1/4 cup melted butter (for brushing the dough)
  • 2 tbsp powdered sugar (for sprinkling)
  • 1 tsp cinnamon powder (for sprinkling)

Equipment:

  • Large pot or Dutch oven
  • Skillet for toasting almonds
  • Oven-safe round or oval baking dish (9-10 inches in diameter)

Instructions:

Step 1: Cook the Chicken Filling

  1. Prepare the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces (skin on, bone-in) and brown them on all sides for about 5–7 minutes.
  2. Add aromatics and spices: Add the chopped onion, garlic, ginger, turmeric, cinnamon, cumin, black pepper, and salt to the pot. Stir everything together until the spices become fragrant, about 1–2 minutes.
  3. Add saffron and herbs: If you’re using saffron, add it now, along with the chopped cilantro and parsley.
  4. Simmer the chicken: Add about 1/2 cup of water (or chicken broth) to the pot. Cover and let the chicken cook for 45–60 minutes until tender. Check occasionally and add more water if needed.
  5. Shred the chicken: Once the chicken is fully cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks, removing the skin and bones.
  6. Reduce the sauce: Let the sauce reduce a bit until it’s thick and flavorful. You want to avoid too much liquid, so let it cook down to a concentrated base.
  7. Prepare eggs: In a separate pan, scramble the eggs over medium heat, stirring constantly until they are just set (soft scrambled). Stir the scrambled eggs into the shredded chicken mixture to bind it all together.

Step 2: Prepare the Almonds

  1. Toast the almonds: In a skillet, melt the butter over medium heat and add the almonds. Toast them lightly, stirring frequently to avoid burning, for about 5–7 minutes until golden brown.
  2. Coat the almonds: Sprinkle the sugar over the almonds and toss them to coat. Continue cooking for 1-2 more minutes until the sugar melts and the almonds are caramelized. Set aside to cool.
  3. Chop the almonds: Once cool, chop the almonds roughly and set aside for use in the filling.

Step 3: Assemble the Pastilla

  1. Preheat the oven: Preheat your oven to 375°F (190°C).
  2. Prepare the phyllo dough: Lay the phyllo dough sheets on a clean, dry surface. Cover them with a damp towel to prevent them from drying out while you work.
  3. Brush the pan: Take a baking dish (9-10 inches in diameter) and brush the bottom and sides with melted butter.
  4. Layer the dough: Place a sheet of phyllo dough in the pan, letting the edges hang over the sides. Brush the dough with melted butter. Layer 4–5 more sheets, each time brushing with butter and slightly rotating each new layer for a rustic, overlapping effect.
  5. Add the chicken filling: Spoon the chicken and egg mixture onto the phyllo dough, spreading it evenly across the base.
  6. Add the almonds: Sprinkle the toasted almonds over the chicken filling for extra crunch and flavor.
  7. Fold over the dough: Carefully fold the overhanging phyllo dough over the top of the filling, covering it as best as you can. Layer 2–3 more sheets of phyllo on top, brushing each one with butter.

Step 4: Bake the Pastilla

  1. Bake the pastilla: Place the assembled pastilla in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and crispy.
  2. Flip if needed: If the top hasn’t browned enough, you can flip the pastilla over carefully and bake the other side for 10–15 minutes to get it golden and crispy on all sides.

Step 5: Finish and Serve

  1. Dust with powdered sugar and cinnamon: Once baked, remove the pastilla from the oven. Let it cool for a few minutes. Then, dust the top with a light coating of powdered sugar and a sprinkling of cinnamon.
  2. Serve: Cut into wedges and serve warm, often with a cup of sweet mint tea on the side.

Tips:

  • Phyllo dough: If you’re using phyllo dough, be sure to keep it covered with a damp towel to prevent it from drying out as you work.
  • Saffron: While optional, saffron adds a wonderful depth of flavor and color. If you don’t have saffron, you can use a pinch of turmeric as an alternative.
  • Filling options: While this recipe uses chicken, traditional pastillas can also be made with pigeon, lamb, or seafood.

Enjoy the delightful combination of crispy, buttery pastry and savory, spiced chicken filling with a touch of sweetness from the cinnamon and sugar!

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