Moroccan Chicken Bastilla — Print Recipe

Chicken Pastilla Pie represents the pinnacle of Moroccan culinary artistry, where sweet and savory harmonize in perfect balance. This magnificent pie features delicate layers of crisp warqa pastry enclosing tender shredded chicken in a rich, spiced onion-egg filling that dances with warm cinnamon, aromatic ginger, and the golden whisper of saffron. Each bite delivers a symphony of textures: the buttery, flaky pastry gives way to the creamy, spiced filling, while toasted almonds add satisfying crunch. The dish is traditionally dusted with powdered sugar and cinnamon, creating a stunning visual contrast against the deep amber tones of the spiced filling. Pastilla holds deep cultural significance as a ceremonial dish served during special occasions and religious celebrations, particularly during Ramadan, where its complexity reflects the wealth and sophistication of Moroccan hospitality.

Ingredients

1 whole chicken (about 1.5kg)
3 large onions, finely diced
6 eggs, beaten
1 cup blanched almonds, toasted and chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
2 tsp cinnamon
1 tsp ginger
1/2 tsp saffron
1/2 tsp turmeric
12 sheets warqa or filo pastry
100g melted butter
3 tbsp powdered sugar
Salt and pepper to taste

Instructions

1 Poach the whole chicken with diced onions, saffron, ginger, turmeric, parsley, cilantro, salt, and pepper in water for about an hour until tender, then remove and shred the meat.
2 Reduce the poaching liquid by half over high heat, then stir in the beaten eggs and scramble gently in the sauce until just set, creating a moist egg-onion mixture.
3 Layer buttered sheets of warqa or filo pastry in a round baking pan, overlapping them and letting edges hang over the sides, then add the chicken, egg mixture, and toasted almonds in layers.
4 Fold the overhanging pastry over the filling, add more buttered sheets on top, tuck in the edges, and brush generously with melted butter.
5 Bake at 190C for 30 minutes until deeply golden and crispy, then invert onto a platter and dust lavishly with powdered sugar and cinnamon in a decorative pattern.

Did You Know?

The word 'pastilla' derives from the Arabic 'past' meaning 'to cover' or 'to wrap,' referring to the traditional method of wrapping the dish in multiple layers of pastry, with some historical recipes calling for up to 200 individual sheets of filo pastry to create the distinctive layered effect.