Moroccan
Moroccan Chicken Pastilla
Moroccan chicken pie with almonds and cinnamon
A crisp layered Moroccan pie balancing saffron chicken, eggs, toasted almonds, cinnamon and sugar.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Moroccan Chicken Pastilla
Ingredients
Main
Method
- 1
Braise chicken with onions, ginger, saffron and water until tender, then shred.
- 2
Reduce the onion liquid, stir in eggs and cook gently into a soft scramble.
- 3
Mix almonds with half the cinnamon and sugar.
- 4
Layer buttered filo with chicken, egg mixture and almonds, enclose and bake at 190°C until crisp.
- 5
Dust lightly with remaining sugar and cinnamon before serving.
Pastilla is a Moroccan festive pie whose crisp pastry encloses a sweet-savoury filling; this version uses chicken rather than pigeon.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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