Moroccan chicken and almond pastilla
A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
A Moroccan-style chicken pastilla with the sweet-and-savory contrast of cinnamon and almonds. This recipe makes two medium pastillas; the timings and 8 servings are estimates based on the stated quantities and method.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the chicken
Put the chicken and onion in a large pot. Add the turmeric, ginger, 0.5 tablespoon cinnamon, pepper, salt, saffron, parsley, cilantro and oil. Cover and cook over medium heat, stirring occasionally, until the chicken is tender, about 30 minutes.
Ready to continue when: The chicken is tender and pulls apart easily.
30 min - 02
Reduce the sauce and add the eggs
Remove the chicken from the pot and shred it when cool enough to handle. Reduce the onion sauce uncovered until thick. Add the eggs one at a time, stirring until set; set the mixture aside to cool.
Ready to continue when: The sauce is thick and the eggs are set, with no loose liquid.
- 03
Prepare the almonds
Toast the almonds in a frying pan, watching them closely, until lightly golden. Let them cool, chop them coarsely, and mix with the powdered sugar and 1 tablespoon cinnamon.
Ready to continue when: The almonds are lightly golden and the mixture is loose and crumbly.
- 04
Assemble the pastillas
Melt the butter. Brush 3 filo sheets and arrange them in a mold, letting the edges overhang. Add half the onion-and-egg mixture, half the shredded chicken and half the almonds. Fold the edges over the filling and cover with 3 more sheets brushed with butter. Repeat to make the second pastilla.
Ready to continue when: There are 2 sealed pastillas, with layered filo brushed with butter.
- 05
Bake and serve
Brush the tops of the pastillas with the remaining butter and bake at 180 °C for about 30 minutes, until golden. Remove carefully and serve hot or warm.
Temperature: 180 °C / 356 °FReady to continue when: The filo pastry is golden and crisp on the outside.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Agencia Española de Seguridad Alimentaria y Nutrición www.aesan.gob.es/
- - YouTube www.youtube.com/watch?v=iXqV61DZ1tY
- PASTELA MARROQUÍ RELLENA DE POLLO | Lo mejor de Marrakech - Las Recetas de MJ www.lasrecetasdemj.com/2018/08/pastela-marroqui-rellena-de-pollo-lo.html
- Pastela de pollo marroquí, tradicional receta con almendras paso a paso bonviveur.com/es/recetas/pastela-de-pollo-marroqui
- PASTELA DE POLLO Y ALMENDRAS AL ESTILO MARROQUÍ www.alambique.com/blog/pastela-de-pollo-n394?srsltid=AYCX9vKh93vO27MgBOnC9hr1toRsRmhi1FuKMA8…
- Pastela marroquí de pollo y almendras - Bake-Street.com bake-street.com/pastela-marroqui-de-pollo/
- Pastela de pollo y almendras. Un bocado a Marruecos www.loleta.es/pastela-de-pollo-almendras-un-bocado-marruecos/
- Pastela moruna de pollo o pastilla marroquí, receta tradicional magrebí fácil www.directoalpaladar.com/recetas-de-carnes-y-aves/receta-pastela-moruna-pollo-pastilla-marro…
- Pastela - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Pastela
- ▷ Pastela marroquí: qué es | Turismo Marruecos www.turismomarruecos.net/blog/pastela-marroqui-que-es/
- La Cocina de las Casinas: Pastela o Pastilla Marroquí lacocinadelascasinas.blogspot.com/2013/08/pastela-o-pastilla-marroqui.html
- Pastela Marroquí de Pollo y Almendras 🇲🇦 - [Receta Paso a Paso] www.eldelantaldepauli.com/pastela-marroqui-pollo/
- Ficcionalización y mercantilización de lo rural en tres programas culinarios | OpenAlex openalex.org/W3208966346
- PASTELA DE POLLO Y ALMENDRAS AL ESTILO MARROQUÍ www.alambique.com/blog/pastela-de-pollo-n394?srsltid=AYCX9vKFkgLutmG255NInd4tgah8-SC1z3aHYVJ…
State: Published after documentary validation; no “Tested” label is shown.