Moroccan Pastilla Recipe
This traditional dish, also known as Bastilla, is a feast for the senses. Picture layers of delicate phyllo pastry encasing a succulent filling of tender chicken, fragrant spices, and a hint of sweetness from caramelized onions and honey.
Servings 4 People
Calories 1173.7kcal
Equipment
- 1 Cast Iron Skillet
Ingredients
- 2 lb Boneless, skinless chicken thighs
- 2 large Onions, finely chopped
- 4 cloves Garlic, minced
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- ½ tsp Ground turmeric
- ½ tsp Ground black pepper
- ¼ tsp Saffron threads
- ¼ cup Chopped fresh cilantro
- ¼ cup Chopped fresh parsley
- ¼ cup Toasted almonds, chopped
- 2 tbsp Olive oil
- Salt to taste
- 10 Sheets of phyllo pastry
- ½ cup Melted butter
- 2 tbsp Powdered sugar
- 2 tbsp Ground cinnamon
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until golden brown and caramelized.
- Add the chicken thighs to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the ground ginger, ground cinnamon, ground turmeric, ground black pepper, and saffron threads. Toast the spices for a minute or two to release their flavors.
- Return the chicken to the skillet and add enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the skillet and shred it into small, bite-sized pieces. Return the shredded chicken to the skillet and mix it with the caramelized onions and spices. Stir in the chopped fresh cilantro, chopped fresh parsley, and chopped toasted almonds. Season with salt to taste.
- Preheat your oven to 375°F (190°C). Grease a round baking dish with butter or cooking spray.
- Take one sheet of phyllo pastry and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 5 sheets.
- Carefully transfer the stack of phyllo pastry sheets to the greased baking dish, allowing the edges to hang over the sides.
- Spoon the chicken filling onto the phyllo pastry in an even layer. Fold the overhanging pastry over the filling to encase it.
- Repeat the layering process with another stack of 5 phyllo pastry sheets, brushing each sheet with melted butter. Place this second stack on top of the filling, tucking in the edges to seal the pastilla.
- Brush the top of the pastilla with melted butter and sprinkle with powdered sugar and ground cinnamon.
- Bake the pastilla in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
- Remove the pastilla from the oven and let it cool for a few minutes before transferring it to a serving platter.
Notes
Tips and Tricks for a Perfect Pastilla
- Make sure to cook the chicken until it is tender and easy to shred. This will ensure a moist and flavorful filling.
- Be gentle when handling the phyllo pastry as it is delicate and can tear easily. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
- To add an extra layer of flavor, you can sprinkle some ground cinnamon and powdered sugar between the layers of phyllo pastry.
- Allow the pastilla to cool slightly before cutting into it. This will make it easier to slice and serve without falling apart.
Nutrition
Serving: 387g | Calories: 1173.7kcal | Carbohydrates: 70.6g | Protein: 29.1g | Fat: 87.4g