Authentic Moroccan Pastilla Recipe

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This authentic Moroccan pastilla recipe is a must-try! Featuring tender chicken, toasted almonds, and aromatic spices wrapped in buttery phyllo dough, this North African dish is perfect for any occasion

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients for Moroccan Pastilla

  • Chicken thighs (boneless, skinless): 2 lb
  • Yellow onion (large, thinly sliced): 1
  • Garlic cloves (minced): 2
  • Medjool dates (pitted, chopped): 6
  • Almonds (sliced, toasted): 1/3 cup
  • Parsley (chopped): ½ cup
  • Eggs (beaten): 3
  • Phyllo dough: 10 sheets
  • Kosher salt: To taste
  • Black pepper: To taste
  • Extra virgin olive oil: As needed
  • Ras El Hanout: 2 teaspoons
  • Cinnamon: 1 teaspoon + extra for garnish
  • Ginger (ground): ½ teaspoon
  • Red pepper flakes: ½ teaspoon
  • Turmeric: ¼ teaspoon
  • Powdered sugar: To taste

How to Make Authentic Moroccan Pastilla

Step 1: Prepare the Chicken

  1. Pat the chicken thighs dry and season with salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
  3. Sear the chicken until golden brown on both sides, then remove and set aside.

H3: Step 2: Cook the Filling

  1. In the same pan, sauté onions and garlic until softened.
  2. Add ¾ cup of water and the spices (Ras El Hanout, cinnamon, ginger, red pepper flakes, turmeric).
  3. Bring to a boil, then add the chicken back to the pan. Cook for 10-15 minutes or until the chicken is fully cooked.
  4. Shred the cooked chicken using two forks.
  5. Add beaten eggs to the pan and stir until combined.
  6. Mix in chopped dates, toasted almonds, and parsley. Remove from heat.

Step 3: Prepare the Phyllo Dough

  1. Preheat the oven to 375°F (190°C).
  2. Brush a 10-inch pie dish or skillet with olive oil.
  3. Layer folded phyllo sheets (brushed with oil) in the pan, rotating to cover all sides, leaving excess phyllo hanging over the edges.

Step 4: Assemble and Bake

  1. Spread the chicken mixture evenly over the phyllo base.
  2. Cover with the remaining two phyllo sheets, brushing each with oil.
  3. Fold the overhanging phyllo over the top and brush with oil.
  4. Bake for 15-20 minutes until the phyllo is golden and crispy.

Step 5: Garnish and Serve

  1. Dust the pastilla with powdered sugar and cinnamon.
  2. Slice and serve warm for an impressive and flavorful dish.

Tips for Making the Perfect Moroccan Pastilla

  1. Phyllo Dough: Keep it covered with a damp towel to prevent drying out while working.
  2. Spice it Up: Adjust the spice levels with more or less red pepper flakes to suit your taste.
  3. Make Ahead: Prepare the filling a day in advance to save time.

FAQ: Moroccan Pastilla

Q: Can I use other types of meat?
guessrecipes: Yes! Traditionally, pastilla can also be made with pigeon or seafood.

Q: What can I serve with Moroccan pastilla?
guessrecipes: Pair it with a fresh green salad or traditional Moroccan mint tea for a complete meal.

Share your experience in the comments below! Don’t forget to try more delicious Moroccan recipes from our blog 🙂

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