Teresa's Recipes
Chicken Pastilla
Experience the enchanting flavors of Morocco with Chicken Pastilla, a delightful fusion of sweet and savory. This traditional dish features layers of crispy phyllo pastry enveloping tender, spiced chicken, aromatic spices, and crunchy almonds. Often served at celebrations and special occasions, pastilla embodies the rich culinary heritage of Moroccan cuisine, blending the warmth of spices with the sweetness of powdered sugar, making it a feast for both the eyes and the palate.
Ingredients
- 1.5 pounds, cut into pieces Chicken
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 10 sheets Phyllo pastry sheets
- 1/2 cup, melted Unsalted butter
- 1/2 cup Sliced almonds
- 1/4 cup Powdered sugar
- 1/2 teaspoon Cinnamon powder
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 10g
Instructions
- In a large pan, heat a couple of tablespoons of oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in the ground cinnamon, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 1-2 minutes, allowing the spices to bloom.
- Return the browned chicken to the pan and pour in enough water to cover the chicken. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the pan and shred the meat, discarding bones and skin. Set aside.
- Preheat your oven to 375°F (190°C).
- Brush a baking dish with melted butter to prevent sticking.
- Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet generously with melted butter as you layer.
- Spread the shredded chicken evenly over the phyllo pastry, then sprinkle the sliced almonds on top.
- Cover the chicken and almonds with the remaining phyllo pastry sheets, brushing each sheet with melted butter as well.
- Fold any excess phyllo pastry over the top to seal the pastilla securely.
- Bake in the preheated oven for about 30 minutes, or until the pastilla is golden brown and crispy.
- In a small bowl, mix together the powdered sugar and cinnamon powder.
- Remove the pastilla from the oven and sprinkle the powdered sugar mixture generously over the top. Allow to cool for a few minutes before slicing.
- Serve the Chicken Pastilla warm, garnished with additional almonds or herbs if desired.
Tips
- For a vegetarian version, substitute the chicken with shredded cooked vegetables or chickpeas, and use vegetable broth.
- To enhance the flavor, consider adding raisins or apricots to the filling for a sweet twist.