Ingredients
Chicken and Filling
- 3 lbs chicken thighs (with bone, yields approx 1½ lbs meat)
- 2 medium onions, sliced
- 1 teaspoon ras el hanout (Moroccan spice blend)
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon Aleppo red pepper
- 1½ teaspoons grated ginger
- 5½ tablespoons olive oil
- ¼ teaspoon ground saffron, soaked in 1 tablespoon hot water
- ⅓ cup dried prunes (or dates/apricots), chopped
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
- ¾ teaspoon salt (adjust to taste)
- 6 large eggs, whisked
- ¼ cup roasted almonds, coarsely chopped
Phyllo Dough and Finishing
- 8 ounces phyllo dough (20 sheets, size 9×14 inches)
- ½ tablespoon olive oil (or ghee/melted butter) plus extra for brushing
- Almond flour or confectioners sugar mixed with ground cinnamon (optional, for dusting)
Instructions
- Prepare Chicken Filling: Place cleaned chicken thighs and one-third of the sliced onions in a cooking pot. Combine ras el hanout, turmeric, cumin, coriander, black pepper, Aleppo pepper in a bowl. Add one-third of this spice mix and one-third of the grated ginger to the chicken. Pour about ½ cup water, bring to a boil over high heat, then reduce to simmer and cook until chicken is tender and cooked through, adding more water if needed.
- Shred Chicken: Remove chicken, reserve two tablespoons of the spiced cooking liquid if any remains. Debone and shred the chicken meat with a fork.
- Sauté Onions and Combine Filling: In a skillet, heat ½ tablespoon oil and sauté remaining onions until golden. Stir in the remaining grated ginger. Add shredded chicken, remaining spice mixture, soaked saffron water, chopped prunes, salt, chopped cilantro and parsley. Mix well and transfer to a bowl.
- Scramble Eggs: In the same skillet, heat 1 teaspoon oil and scramble the whisked eggs (reserve 1 tablespoon whisked egg for later). Once eggs begin to set, add the two tablespoons of reserved chicken cooking liquid and season with salt. Remove from heat.
- Combine Eggs and Almonds with Chicken: Stir the scrambled eggs and coarsely chopped roasted almonds gently into the chicken mixture. Set aside.
- Prepare Phyllo Dough: Thaw phyllo dough overnight in the refrigerator and allow to come to room temperature for 4 hours before use. Preheat the oven to 350°F (175°C), adjust up to 375°F if needed for your oven.
- Assemble Pastilla: Grease a 10-inch iron skillet with oil. Place one phyllo sheet into the center, brushing it lightly with oil. Layer eight more sheets, each brushed with oil, slightly rotating each to create a fan shape.
- Add Filling: Spread half of the chicken filling evenly over the phyllo sheets. Fold over a couple of phyllo sheets on top.
- Layer More Phyllo and Filling: Add nine more oil-brushed phyllo sheets in the fan pattern. Spread the remaining filling on top, then fold over the remaining phyllo sheets, tucking the edges into the skillet to seal the pie.
- Finish Layering and Bake: Brush two final sheets with oil mixed with reserved whisked egg, layer on top, tucking edges inside. Bake for 25 to 30 minutes until the crust is golden brown and crisp.
- Cool and Garnish: Let the pastilla cool for 5 minutes. Dust the top with almond flour or a mixture of confectioners sugar and ground cinnamon if desired. Serve warm.
Notes
- Phyllo dough must be handled gently and kept covered with a damp towel to prevent drying out.
- Adjust spice quantities to taste, particularly the salt and Aleppo red pepper.
- Use bone-in chicken thighs for juicier, more flavorful meat.
- Substitute ghee or melted butter for olive oil to enrich the flavor.
- Soaking saffron in hot water releases maximum aroma and color.
- The almond flour or sugar-cinnamon dusting adds a traditional sweet finish.
- Make sure chicken is fully cooked and tender before shredding for the best texture.
- This dish pairs well with a light Moroccan salad or spiced tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
