Description
Moroccan Chicken Pastilla is a sweet and savory pie made with spiced chicken, almonds, and flaky pastry.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon saffron threads
- 1 cup almonds, toasted and chopped
- 1 cup fresh parsley, chopped
- 1/2 cup sugar
- 8 sheets of phyllo pastry
- 1/2 cup melted butter
- Powdered sugar, for dusting
- Salt and pepper to taste
Instructions
- In a pot, cook chicken with onions, garlic, spices, and salt until tender.
- Remove chicken, shred meat, and mix with almonds, parsley, and sugar.
- Preheat oven to 375°F (190°C).
- Layer phyllo dough in a pie dish, brushing each layer with melted butter.
- Add chicken mixture, then cover with more phyllo layers.
- Seal edges and brush top with remaining butter.
- Bake for 30-40 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- Adjust spices to your preference.
- Use store-bought rotisserie chicken for a quicker version.
- Can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Moroccan Chicken Pastilla, Sweet and savory pie, Chicken pie