Pastilla au Poulet (Moroccan Chicken Pie)

🧂 Ingredients

• 1 kg Whole chicken(About 2.2 lbs. Can use chicken pieces like thighs and drumsticks if preferred.)
• 2 large Onions(Finely chopped.)
• 1 tbsp Ginger(Freshly grated or minced.)
• 1 tsp Turmeric
• 2 tsp Cinnamon(Divided. 1 tsp for chicken, 1 tsp for almonds.)
• 0.5 tsp Saffron threads(Optional, but highly recommended for authentic flavor and color. Steeped in 2 tbsp warm water.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 2 cups Water(Or chicken broth.)
• 6 large Eggs
• 150 g Blanched almonds(About 1.5 cups. Can use slivered almonds.)
• 2 tbsp Granulated sugar(For toasting almonds.)
• 150 g Unsalted butter(Melted, about 10-12 tbsp. For brushing phyllo.)
• 12 sheets Phyllo dough(Thawed according to package directions. Keep covered with a damp cloth.)
• for dusting as needed Powdered sugar
• for dusting as needed Cinnamon

👨‍🍳 Instructions

1. 1

   Prepare the chicken: In a large pot or Dutch oven, heat a tablespoon of oil (optional) over medium-high heat. Add the whole chicken and brown it on all sides. Remove chicken and set aside. Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the grated ginger, turmeric, 1 tsp cinnamon, salt, and pepper. Stir for 1 minute until fragrant. Return the chicken to the pot. Pour in the water (or broth) and the steeped saffron (if using). Bring to a simmer, then reduce heat to low, cover, and cook gently for 45-60 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 74°C (165°F).

   ⏱️ 1 hour
2. 2

   Shred the chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Let it cool slightly until it's easy to handle. Remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids. You should have about 1.5 to 2 cups of flavorful liquid.

   ⏱️ 15 minutes
3. 3

   Prepare the egg mixture: In the same pot (rinsed if necessary), whisk the 6 eggs with about 1.5 cups of the reserved chicken cooking liquid. Cook over medium-low heat, stirring constantly, as you would for scrambled eggs, until the mixture is just set and creamy, not dry. Remove from heat immediately to prevent overcooking.

   ⏱️ 10 minutes
4. 4

   Prepare the almond topping: While the chicken is cooking or cooling, toast the blanched almonds. In a dry skillet over medium heat, toast the almonds until lightly golden and fragrant, about 3-5 minutes. Add the 2 tbsp granulated sugar and 1 tsp cinnamon to the skillet. Stir constantly until the sugar melts and coats the almonds, creating a caramelized crust. Be careful not to burn. Immediately transfer the almonds to a plate to cool. Once cooled, roughly chop them.

   ⏱️ 10 minutes
5. 5

   Assemble the pastilla: Preheat your oven to 180°C (350°F). Lightly grease a 9-inch pie dish or springform pan. Lay one sheet of phyllo dough in the dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat with 5 more sheets of phyllo, brushing each layer with butter and rotating the direction slightly to create a strong base. Spread the shredded chicken evenly over the phyllo base. Top the chicken with the creamy egg mixture. Fold the overhanging phyllo edges inwards over the filling. Layer the remaining 6 sheets of phyllo dough on top, brushing each sheet generously with melted butter. Tuck in the edges neatly. Brush the top layer generously with butter.

   ⏱️ 20 minutes
6. 6

   Bake the pastilla: Place the assembled pastilla on a baking sheet (to catch any drips). Bake in the preheated oven for 30-40 minutes, or until the phyllo is deeply golden brown and crisp. If it starts browning too quickly, you can loosely tent it with foil.

   ⏱️ 40 minutes
7. 7

   Serve: Let the pastilla cool in the pan for about 10-15 minutes before carefully removing the sides of the springform pan (if used). Transfer to a serving platter. Generously dust the top with powdered sugar and a sprinkle of cinnamon. Sprinkle the chopped toasted almonds over the top as well. Slice and serve warm.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The sweet and savory combination is authentic to Moroccan tradition.
• ✓Ensure phyllo dough is kept covered with a damp cloth while working to prevent it from drying out.
• ✓For a richer flavor, use chicken broth instead of water in step 1.
• ✓This dish is often served as a celebration dish, but is wonderful for any occasion.

🔄 Variations

• Seafood Pastilla: Replace chicken with cooked shrimp, scallops, or a mix of seafood.
• Vegetarian Pastilla: Use a filling of spiced vegetables like carrots, peas, and potatoes.
• Individual Portions: Assemble smaller pastillas in muffin tins or ramekins for individual servings.

🥗 Nutrition

Per serving