Pastilla: Moroccan Chicken Pie – A Flavorful Delight
Pastilla, also known as Bastilla, is a traditional Moroccan dish that combines savory and sweet flavors in a unique way. This Moroccan chicken pie is made with tender, spiced chicken, almonds, and a touch of cinnamon, all encased in flaky, golden layers of pastry. It’s a dish often served during special occasions like weddings, holidays, and celebrations, but it’s just as delightful for a hearty dinner or gathering.
In this article, we will guide you through making a classic pastilla with chicken, offering tips on advanced techniques, dietary adaptations, and answering some frequently asked questions to ensure that you make this iconic Moroccan dish perfectly every time.
For other delicious Moroccan recipes, check out Moroccan Lamb Tagine and Moroccan Couscous.
Basic Recipe: Ingredients and Instructions
Making pastilla from scratch is an exciting culinary journey, and the end result is a showstopper of a dish. Here’s how to create the perfect Moroccan chicken pie:
Ingredients:
For the chicken filling:
- 1 whole chicken (about 3-4 lbs), bone-in, skinless
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/2 cup toasted almonds, roughly chopped
For the pastry:
- 8-10 sheets of warka or phyllo dough (warka is the traditional pastry for pastilla, but phyllo is a good substitute)
- 4 tablespoons melted butter (for brushing the pastry)
Garnishing:
- Powdered sugar (for sprinkling)
- Ground cinnamon (for sprinkling)
Instructions:
- Prepare the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken, onion, and garlic. Season with salt, pepper, turmeric, cinnamon, ginger, and cumin. Sauté for 5 minutes until the spices are fragrant. Add the chicken broth, cover the pot, and let it simmer for about 45 minutes or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside. Keep the cooking liquid in the pot, and simmer it on medium-high heat to reduce by half and concentrate the flavors. Add the honey to the reduced liquid and stir.
- Make the Chicken Filling: In a large mixing bowl, combine the shredded chicken with the reduced cooking liquid, chopped cilantro, chopped parsley, and toasted almonds. Stir until all the ingredients are well combined.
- Prepare the Pastry: Preheat your oven to 375°F (190°C). Brush a round baking dish or a pie dish with melted butter. Lay a sheet of warka or phyllo dough in the dish, allowing the edges to overhang. Brush the sheet lightly with more melted butter. Layer 4-5 more sheets of dough, brushing each with butter.
- Assemble the Pastilla: Spoon the chicken mixture into the center of the layered dough. Fold the edges of the dough over the filling to create a sealed parcel. Add 2-3 more sheets of dough on top, brushing each sheet with butter. Tuck the overhanging dough into the edges to ensure the pastilla is fully enclosed.
- Bake the Pastilla: Bake the pastilla in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
Advanced Techniques
While the basic recipe for pastilla is delicious, here are some advanced techniques to take your Moroccan chicken pie to the next level:
1. Homemade Warka Dough:
If you want to make an authentic pastilla, consider making your own warka dough. This delicate, paper-thin dough is the traditional pastry used in Morocco for pastilla. Making it from scratch is a time-consuming process, but it results in a lighter, flakier texture that elevates the dish. You can also buy pre-made warka dough or phyllo dough for convenience.
2. Using a Food Processor for the Almonds:
To enhance the texture of the filling, you can use a food processor to grind the toasted almonds into smaller pieces. This will create a more uniform filling and allow the almonds to meld seamlessly with the chicken.
3. Adding Saffron:
For a more luxurious flavor, consider adding saffron to the chicken mixture. Saffron’s delicate, earthy flavor complements the cinnamon and other spices in the dish, giving your pastilla an even richer, more authentic taste.
4. Serving with Harissa:
For a bit of heat, serve the pastilla with a side of harissa, a spicy North African chili paste. The spice contrasts beautifully with the sweetness of the pastry, adding another layer of flavor to the dish.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Pastilla is a great dish to make ahead of time, and it stores well for several days. Here’s how to keep it fresh:
Storage:
After baking, allow the pastilla to cool completely. Store any leftover pastilla in an airtight container in the refrigerator for up to 3 days.
Freezing:
You can freeze pastilla before or after baking. If freezing before baking, assemble the pastilla, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to 1-2 months. When ready to bake, remove the pastilla from the freezer and bake it directly from frozen, adding about 10-15 extra minutes to the cooking time.
If freezing after baking, allow the pastilla to cool completely, then wrap it in plastic wrap and foil and store it in the freezer. Reheat it in the oven at 350°F (175°C) for about 20-25 minutes until warmed through.
Reheating:
To reheat refrigerated or frozen pastilla, place it in a 350°F (175°C) oven for 10-15 minutes until heated through. If you have leftover filling, you can also warm it up in a pan and serve it with fresh pastry.
Dietary Adaptations and Substitutions
Pastilla can be easily adapted to fit different dietary preferences and restrictions. Here are some substitutions you can try:
1. Vegetarian Version:
For a vegetarian pastilla, you can substitute the chicken with vegetables such as mushrooms, spinach, or eggplant. You can also add chickpeas or lentils to provide protein. Replace the chicken broth with vegetable broth for a fully vegetarian option.
2. Gluten-Free Version:
To make pastilla gluten-free, use gluten-free phyllo dough or a gluten-free pastry alternative. Be sure to check the labels for hidden gluten in the other ingredients as well, such as broth or spices.
3. Lower-Fat Version:
For a lower-fat version, reduce the amount of butter used to brush the pastry. You can also use olive oil instead of butter to make it a bit lighter. The chicken can be cooked without skin for a leaner option.
FAQs About The Recipe
1. Can I use store-bought phyllo dough instead of warka?
Yes, phyllo dough is a convenient substitute for traditional warka dough. While warka is thinner and more delicate, phyllo dough works just as well and is easier to handle.
2. Can I prepare pastilla in advance?
Yes, you can prepare pastilla a day or two ahead of time. Assemble it fully, but refrigerate it instead of baking. When you’re ready to serve, just bake it according to the instructions.
3. Can I freeze pastilla?
Yes, pastilla freezes well. You can freeze it before or after baking. Be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
4. Can I use other meats instead of chicken?
While chicken is the traditional choice, you can substitute it with lamb, beef, or even seafood for a variation on the classic recipe.
Conclusion & Final Thoughts
Pastilla is a flavorful and impressive Moroccan dish that combines sweet and savory ingredients in a unique way. This Moroccan chicken pie with its crispy, flaky pastry and tender spiced chicken filling is perfect for any special occasion or a cozy family dinner. With its layers of flavor and texture, it’s sure to be a crowd-pleaser.
Feel free to experiment with different fillings, spices, and garnishes to make this dish your own. Whether you’re making it for a celebration or just because, this Moroccan delight will transport your taste buds to a world of flavor and tradition.