Moroccan Chicken Pastilla with Almonds
Pastilla is the star of every grand Moroccan table: weddings, baby celebrations, welcoming honored guests. Beneath its golden crust dusted with sugar and cinnamon hide layers of chicken and almonds, and it’s that marriage of sweet and savory that makes it like no other dish.
It looks complicated, but it’s really just a series of simple steps: you cook the chicken, prepare the filling, then assemble and bake. The key is to keep the filling fairly dry so it doesn’t soak the pastry, and to work quickly when layering the warka sheets.
Moroccan Chicken Pastilla with Almonds
المقادير
Method
- Cook the chicken with the onions, spices, saffron, and a little water until fully tender. Drain it, let it cool, then remove the bones and shred the meat.
- Let the broth simmer until it thickens, add the cilantro and parsley, then pour in the beaten eggs, stirring until they set and dry out slightly.
- Mix the ground almonds with the sugar, cinnamon, and a little orange blossom water.
- Butter a baking dish and arrange the butter-brushed warka sheets so their edges hang over the sides of the dish.
- Spread a layer of chicken, then the egg mixture, then the almonds; cover with extra sheets and fold the edges in to seal the pie.
- Bake in an oven preheated to 180°C for about 25–30 minutes until golden, then flip it over and decorate with powdered sugar and lines of cinnamon. Serve hot.
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You can assemble the pastilla and freeze it before baking, then bake it straight from frozen when needed.
Well-toasted almonds give a deeper flavor than raw ones.
Secrets to a pastilla that works every time
The first secret is a dry egg filling. I keep it over low heat, stirring constantly until most of the broth has cooked off and the mixture holds together, because any extra moisture will soak through the pastry from the inside. Reduce the broth before you stir in the eggs, since that is what carries all the flavour. When you brush the sheets, work fast with a brush and melted butter so they don’t dry out and crack in your hands. And don’t be shy with the saffron and ginger when cooking the chicken: they build the depth of taste that sets a real Moroccan pastilla apart from any imitation.
Variations and substitutions to suit your taste
If you can’t get almonds, ground cashews will do, though almonds stay closest to the Moroccan flavour. Some families in Fez fold a little grated coconut into the almond mix for an extra note. You can also use only chicken breasts for more tender meat, or swap the chicken for pigeon as in the old classic recipe. For a bolder taste, add a pinch of cumin or some freshly ground black pepper to the filling. As for the sugar, dial it up or down depending on where your taste sits between sweet and savoury.
How to serve it and what to pair it with
Pastilla is served hot, straight from the oven, dusted with icing sugar and striped with cinnamon in a pretty lattice. At big feasts it traditionally opens the meal, before the roast meat or chicken. I like to serve it with a glass of mint tea or a fresh lemon juice that cuts through its richness. For a more modern touch, a light green salad brightened with a few drops of orange blossom water works beautifully. Cut it with a sharp knife in front of your guests so its fragrant steam rises up: that’s part of the pleasure of serving it.
Storing, making ahead, and reheating
You can prepare every component the day before: cook and shred the chicken, make the egg filling and the almond mix, then keep each one separately in the fridge. I don’t recommend assembling the whole pastilla too far ahead, since the pastry gradually draws in moisture. If any is left after the meal, store it in an airtight container in the fridge for two days at most. To reheat, put it in a 160°C oven for a few minutes so it crisps up again, and avoid the microwave, which softens the pastry. You can also freeze the pastilla unbaked and put it straight in the oven, adding a little to the baking time.
Frequently asked questions
Can I replace warka pastry with something else?
Yes, filo pastry is a close substitute if you can't find warka sheets.
How do I keep the pastilla from turning soggy?
Squeeze the filling well and let it cool, brush the pastry with butter instead of oil, and bake until it's fully browned.
Is pastilla served sweet or savory?
Chicken pastilla is savory at its core, with a sweet touch from the sugar, cinnamon, and almonds, and that balance is the secret to its fame.
How many people does a pastilla this size serve?
A pastilla made from a chicken of about 1.2 kg serves 6 to 8 people as a starter, or 4 people as a main course.
Why does my pastilla open up while baking and spill the filling?
Usually the edges weren't sealed well or there was too much filling. Fold the overhanging sheets over one another and brush them with butter so they stick, and don't overfill the mould.
Can the pastilla be fried instead of baked?
Yes, small individual pastillas are deep-fried until golden, but for a large pastilla baking in the oven is easier, lighter, and more reliable for holding its shape.
Photo: Wikimedia Commons — CC BY-SA
