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Moroccan Chicken Pastillamoroccan
PlateMap recipe · #68

Moroccan Chicken Pastilla

A crisp round Moroccan pastry layered with saffron chicken, softly set egg-onion sauce and cinnamon almonds for a balanced savory-sweet center.

145+ waiting: Plus 10 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
8Servings
hardDifficulty
Prep:
35 minutes
Cook:
1 hour and 50 minutes
Waiting:
10 minutes (resting before serving, 10 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Heavy skillet, Saucepan or pot, Oven and tray, Tongs and thermometer

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Chicken

    50 minutesGentle simmer

    Put the chicken thighs in a pot with the water, the grated onion, saffron, grated ginger, 2 g of the cinnamon, the chopped parsley and a little salt. Cover and simmer for 45 minutes. Lift out the chicken and shred it, discarding the skin and bones.

    Success cue

    The meat falls off the bone.

  2. 02

    Egg layer

    20 minutesMedium heat

    Boil the cooking liquid uncovered for about 15 minutes until thick and reduced to about a cupful. Lower the heat, stir in the beaten eggs and cook for 4 to 5 minutes, stirring, until set and dry. Let cool.

    Success cue

    The eggs are set and no liquid runs from them.

  3. 03

    Almond layer

    12 minutesMedium heat

    Toast the almonds in a dry pan over medium heat for 6 to 8 minutes, let them cool, then pulse coarsely with 40 g of the powdered sugar and 2 g of the cinnamon.

    Success cue

    Coarse, sandy crumbs, not a paste.

  4. 04

    Assembly

    20 minutes

    Heat the oven to 190°C. Brush a 28 cm round pan with butter and line it with overlapping buttered warqa or phyllo sheets, letting them hang over the edge. Layer the chicken, then the egg mixture, then the almonds, and fold the overhang over the filling.

    Success cue

    The filling is fully wrapped.

    Watch out

    All three layers must be cool, or the pastry turns soggy.

  5. 05

    Sealing

    5 minutes

    Cover with 3 or 4 more buttered sheets, tuck the edges underneath and brush the top with the rest of the butter.

    Success cue

    A smooth, sealed round.

  6. 06

    Baking

    38 minutesOven heat

    Bake for 35 to 40 minutes.

    Success cue

    Deep golden and crisp all over.

  7. 07

    Serve

    10 minutes

    Leave for 10 minutes, then dust with the remaining powdered sugar and cinnamon in crossing lines.

    Success cue

    A neat pattern of sugar and cinnamon on top.

Cooking tips

Extra tip

Separate chicken, egg and almond layers instead of mixing them; the cut slice keeps distinct textures.

  • • Every filling layer must be cool before assembly
  • • Reduce the egg mixture until no free liquid remains

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 655
Protein
39.3g
Carbs
47.7g
Fat
34.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Egg, Wheat / gluten, Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

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