Pastilla (bastilla) is Morocco’s most famous party dish: flaky pastry wrapped around saffron chicken, lemony eggs and cinnamon almonds, finished with powdered sugar. This simplified method uses store-bought phyllo.
Recipe: Chicken Pastilla (Moroccan Sweet and Savory Pie)
Prep40 min
Cook1 hr 15 min
Total1 hr 55 min
Serves8
LevelMedium
Calories~520
Ingredients
- 1 kg chicken thighs
- 2 onions, grated
- 1 tsp ginger, 1 tsp cinnamon, ½ tsp turmeric, pinch saffron
- Bunch of parsley and cilantro, chopped
- 1 cup water, 3 tbsp butter
- 5 eggs, beaten
Almond layer
- 200 g almonds, toasted and ground
- 3 tbsp powdered sugar, 1 tsp cinnamon
- 1 tbsp orange blossom water
Assembly
- 12 sheets phyllo
- 100 g melted butter
- Powdered sugar and cinnamon for top
Instructions
- Simmer chicken, onions, spices, herbs, butter and water 45 minutes. Shred chicken; reduce the sauce.
- Pour beaten eggs into the simmering sauce; stir until softly scrambled and dry. Drain.
- Mix almonds, sugar, cinnamon and orange blossom water.
- Layer 6 buttered phyllo sheets in a round pan, overhanging. Add chicken, eggs, then almonds. Fold over and top with 6 more buttered sheets, tucking edges under.
- Bake at 190°C (375°F) for 25–30 minutes until golden. Dust with powdered sugar and cinnamon lattice.
Tips for success
- Drain the egg mixture well — excess liquid makes the pastry soggy.
Frequently asked questions
Is pastilla a dessert?
It’s actually a savory starter with a sweet finish — we file it under sweets because of its sugar-and-cinnamon top.
