Pastilla, also known as Bastilla, is a traditional Moroccan pie that combines sweet and savory flavors in a flaky, crispy pastry. It’s typically made with pigeon or chicken, almonds, and a blend of spices, all wrapped in layers of warqa (similar to phyllo dough). The dish is finished with a dusting of powdered sugar and cinnamon.
Ingredients:
For the Filling:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 large onions, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground saffron threads, crumbled
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- 1/4 cup olive oil
- 1/2 cup water
- 6 large eggs, lightly beaten
- 1 cup blanched almonds
- 1/2 cup sugar
- 1 teaspoon orange blossom water
- 1/2 teaspoon ground cinnamon
For Assembling the Pastilla:
- 1 package phyllo dough or warqa (Moroccan pastry sheets)
- 1/2 cup melted butter (for brushing the dough)
- Powdered sugar (for garnish)
- Ground cinnamon (for garnish)
Instructions:
1. Prepare the Chicken Filling:
- In a large pot, heat the olive oil and butter over medium heat. Add the chicken pieces and brown them on all sides.
- Add the chopped onions, parsley, cilantro, ginger, cinnamon, turmeric, saffron, black pepper, salt, and water. Stir well to combine.
- Cover the pot and cook the chicken over medium heat until tender and fully cooked, about 45 minutes to 1 hour. Stir occasionally and add more water if needed.
- Once the chicken is cooked, remove it from the pot and let it cool. Continue to simmer the onion mixture until most of the liquid has evaporated and the onions are soft and caramelized.
- Shred the cooled chicken into small pieces, discarding the bones and skin. Set aside.
- Beat the eggs and slowly pour them into the onion mixture, stirring constantly until the eggs are scrambled and fully cooked. Remove from heat.
2. Prepare the Almond Mixture:
- While the chicken is cooking, blanch the almonds by boiling them for a few minutes, then draining and peeling them.
- Fry the almonds in hot oil until golden brown. Drain on paper towels.
- Once cooled, pulse the almonds in a food processor until coarsely ground.
- Mix the ground almonds with sugar, orange blossom water, and cinnamon. Set aside.
3. Assemble the Pastilla:
- Preheat your oven to 350°F (175°C).
- Grease a large round baking dish or pie pan with butter.
- Layer 6-8 sheets of phyllo dough in the bottom of the dish, brushing each layer with melted butter as you go. Let the edges of the dough hang over the sides of the pan.
- Spread half of the egg and onion mixture evenly over the dough.
- Add the shredded chicken on top of the egg mixture.
- Sprinkle the almond mixture over the chicken layer.
- Fold the overhanging dough over the filling. Place another 4-6 sheets of phyllo dough on top, brushing each with melted butter. Tuck the edges underneath to seal the pastilla.
- Brush the top with more melted butter.
4. Bake and Serve:
- Bake the pastilla in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let it cool slightly.
- Before serving, dust the top with powdered sugar and ground cinnamon, creating a decorative pattern.
Tips:
- Traditional Variations: Some traditional recipes include a mixture of ground almonds and sugar in the filling, adding a delightful crunch.
- Make Ahead: You can prepare the filling and assemble the pastilla a day in advance, refrigerating it until ready to bake.
- Freezing: Pastilla can be frozen before or after baking. If freezing before, bake straight from the freezer and add extra time to the baking process.
Enjoy your Chicken Pastilla—a Moroccan delicacy that balances sweet and savory flavors with a delightful crunch, perfect for special occasions or a luxurious meal!