Moroccan Pastilla is a golden, crispy delight that combines tender chicken, aromatic spices, and toasted almonds wrapped in flaky phyllo dough. This dish is perfect for special occasions or when you want to impress your guests with authentic Moroccan flavors. Whether you’re hosting a dinner party or preparing a festive meal, pastilla is a showstopper that never disappoints.
- Yield: 8 Servings
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Why You Should Make Moroccan Pastilla
- Perfectly Balanced Flavors: The rich spices like Ras El Hanout and cinnamon combine beautifully with the sweetness of dates and the savory chicken.
- Golden & Crispy: The layers of phyllo dough make this dish crispy on the outside and tender on the inside.
- Impressive & Elegant: This dish is perfect for celebrations or gatherings when you want to serve something truly special.
Ingredients for Moroccan Pastilla
For the Filling:
- 2 lbs boneless, skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 6 Medjool dates, pitted and chopped
- ⅓ cup sliced toasted almonds
- ½ cup chopped fresh parsley
- 3 eggs, beaten
- Kosher salt, to taste
- Black pepper, to taste
- 2 teaspoons Ras El Hanout
- 1 teaspoon cinnamon + extra for garnish
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- Powdered sugar, to taste
For the Phyllo Dough:
- 10 sheets of phyllo dough
- Extra virgin olive oil, as needed
Step-by-Step Instructions for Making Moroccan Pastilla
1. Cook the Chicken
- Season the chicken thighs with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
- Sear the chicken until golden brown on both sides, then remove from the pan and set aside.
2. Prepare the Filling
- In the same pan, sauté the sliced onions and garlic until softened.
- Add ¾ cup of water, along with Ras El Hanout, cinnamon, ginger, red pepper flakes, and turmeric.
- Bring the mixture to a boil, then return the chicken to the pan. Let it cook for 10-15 minutes until tender.
- Remove the chicken and shred it using two forks.
- Stir the beaten eggs into the pan and cook until fully incorporated.
- Mix in the chopped dates, toasted almonds, and parsley. Set the filling aside.
3. Prepare the Phyllo Dough
- Preheat your oven to 375°F (190°C).
- Brush a 10-inch pie dish or skillet with olive oil.
- Layer the phyllo sheets inside the dish, brushing each sheet with oil and slightly overlapping them, leaving extra dough hanging over the edges.
4. Assemble and Bake the Pastilla
- Evenly spread the prepared chicken filling over the phyllo base.
- Cover with two more phyllo sheets, brushing each with oil.
- Fold the overhanging phyllo dough over the top, sealing the edges.
- Bake for 15-20 minutes or until the pastilla turns golden and crispy.
5. Garnish and Serve
- Once baked, sprinkle with powdered sugar and a touch of cinnamon for an authentic Moroccan presentation.
- Slice and serve warm.
Tips for the Perfect Moroccan Pastilla
- Handle Phyllo Dough Carefully: Keep unused sheets covered with a damp towel to prevent them from drying out while working.
- Customize the Flavor: Adjust the spice levels to match your preference, or add more dates for extra sweetness.
- Make-Ahead Option: Prepare the filling a day in advance to save time on the day of serving.
FAQs
- Can I use a different type of meat?
Yes! While chicken is traditional, pastilla is also made with pigeon, seafood, or even lamb in different regions. - What should I serve with Moroccan pastilla?
Pair it with a fresh green salad and Moroccan mint tea for an authentic and complete meal. - Can I make pastilla ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pastilla before baking. Alternatively, freeze the assembled pastilla and bake it later.
Enjoy this rich and flavorful Moroccan pastilla—a dish that will surely impress at any occasion!