Chicken Pastilla (Moroccan Chicken Pie)

Africa

Chicken Pastilla (Moroccan Chicken Pie)

Chicken pastilla is a type of Moroccan chicken pie wrapped in a crispy, flaky crust, with a unique sweet and nutty twist. These will change the way you think about sweet and savory!

Ingredients

For the chicken filling

4 Tbsp olive oil

2 onions, chopped

1 Tbsp salt

1 tsp black pepper

1.5 tsp turmeric powder

1 tsp ginger powder

1 tsp ground cinnamon

A pinch saffron, soaked in lukewarm water (optional)

2 Tbsp fresh parsley, chopped

1 Tbsp fresh cilantro, chopped

1.5 tsp gum Arabic (optional)

600 g (approx. 1 lb 5 oz) bone-in chicken

1-2 cups water

For the egg filling

1 Tbsp clarified butter

4 eggs

1/2 tsp cinnamon

1 Tbsp orange blossom water (optional)

For the almond filling

1 cup whole almonds

2 Tbsp clarified butter

1 Tbsp orange blossom water

1 Tbsp powdered sugar

1 tsp ground cinnamon

1/2 tsp salt

To assemble the Pastilla

9-10 round Warqa sheets*, palm sized or a bit larger (always have a few spare ones in hand, in case you need more layers of warqa to seal the Pastilla)

Vegetable oil (to oil the folding surface)

Clarified butter (to brush the Warqa with)

Egg white (to close off the edges of the Warqa)

To finish

Powdered sugar, to garnish

Cinnamon powder, to garnish

Toasted almonds, to garnish

Instructions

For the chicken filling

Heat 4 Tbsp of olive oil in a large pan or pot. Add the chopped onions and stir fry on low heat until translucent.

Add the salt, black pepper, turmeric powder, ginger powder, and ground cinnamon. Stir.

Add saffron (if using), parsley, cilantro, and gum Arabic (if using). Stir again.

Add the chicken and mix to incorporate it with the rest of the ingredients. Add a cup of water, cover with a lid, and simmer for 20 minutes. (Add more water if needed.)

Once the chicken is cooked through, remove it from the pot. Let it cool. (Leave the sauce in the pan.)

Once the chicken has cooled to the touch, pull the meat off of the bone, shred it, and set it aside.

For the egg filling

In the same pan/pot from your chicken, with the sauce that is left, heat a tablespoon of clarified butter.

Add in the eggs and scramble until cooked.

Add a pinch of cinnamon powder and orange blossom water (if desired). Set aside.

For the almond filling

In another, clean pan, add the whole almonds and toast them over low heat, until a nutty aroma is released.

Once toasted, roughly pound or grind the almonds with a mortar, food processor, or blender.

Return the almonds to the pan, add the clarified butter, orange blossom water, powdered sugar, ground cinnamon, and salt. Mix to coat the almonds.

Toast on a low heat for 1-2 minutes. Remove from the heat and set aside.

Assembling the Pastilla

Preheat your oven to 190C°/380F°.

Oil a clean surface with vegetable oil. This is where you will assemble your dish.

Brush all the Warqa sheets with clarified butter. (Make sure the brushed side always faces the outside as you assemble the Pastilla.)

Lay two brushed sheets of Warqa on top of each other (brushed side down).***

Spread your fillings in the center, while leaving a few inches around the edges as a margin. First, spread the egg filling, then the chicken, and then top it with a layer of the sugared ground almonds.

Place another Warqa sheet over the top of the Pastilla (brushed side facing out).

Fold two opposite sides of the Warqa sheets towards each other, and seal them by brushing the meeting edges with egg white. Repeat the same process with the remaining opposite sides, so the pastry is completely sealed.

Flip the Pastilla, so the sealed edge is at the bottom, and place on a greased baking tray.

Repeat with your remaining ingredients until all sheets and filling have been used.

Bake in your preheated oven for about 30 minutes, or until golden brown.

Remove from the oven and garnish the Pastilla with powdered sugar, ground cinnamon, and toasted almond.

Enjoy!