Moroccan Pastilla - The Best Middle Eastern Chicken Recipe

Ever dreamed of whipping up one of the most iconic and impressive middle eastern chicken recipes right in your own kitchen? Get ready to embark on a culinary adventure to Morocco with our traditional Chicken Pastilla recipe! This magnificent savory pie, often called a 'Moroccan pot pie,' is a true jewel of Moroccan cuisine, traditionally served at special occasions and family gatherings. Imagine layers of flaky, golden phyllo dough sheets (or delicate warka pastry) encasing a rich, aromatic filling of tender, shredded chicken thighs spiced to perfection with the legendary ras el hanout recipe. It's a symphony of sweet and savory flavors that will transport your taste buds straight to the bustling souks of Marrakech. We're here to guide you through making this authentic dish, ensuring your pastilla is nothing short of spectacular, whether you're a beginner or a seasoned baker.

Ingredients

• For the Chicken Filling:
• 2 lbs (approx. 4-5) boneless skinless chicken thighs
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil from Morocco (or high-quality EVOO)
• 1 tsp ras el hanout recipe spice blend
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp saffron threads, crumbled (optional, but highly recommended)
• 1/4 tsp ground cinnamon
• Salt and freshly ground black pepper to taste
• 1 cup chicken broth
• 4 large eggs, beaten
• 2 tbsp unsalted butter
• 1/4 cup chopped almonds (optional, for crunch and traditional flavor)
• 2 tbsp sugar (optional, for sweet-savory balance)
• For the Phyllo Pastry:
• 1 lb (approx. 20-24 sheets) phyllo dough sheets, thawed according to package directions
• 1 cup (2 sticks) unsalted butter, melted
• For Garnish (Optional):
• Powdered sugar
• Ground cinnamon

Directions

1. Phase 1: Preparing the Chicken Filling (Approx. 40 minutes)
2. Sauté Aromatics (10 minutes): In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil from Morocco over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Sear Chicken (5 minutes): Add the boneless skinless chicken thighs to the pot. Sear them for about 2-3 minutes per side until lightly browned.
4. Spice it Up (2 minutes): Stir in the chopped cilantro, parsley, ras el hanout recipe, turmeric, ginger, saffron (if using), cinnamon, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5. Simmer & Shred (20 minutes): Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is fork-tender.
6. Shred the Chicken (5 minutes): Carefully remove the chicken thighs from the pot and set aside to cool slightly. Continue to simmer the remaining liquid in the pot, uncovered, to reduce it slightly. Once cool enough to handle, shredded chicken thighs using two forks or your hands.
7. Finish the Filling (5 minutes): Add the 2 tbsp of butter to the reduced liquid in the pot. Stir until melted. Slowly whisk in the beaten eggs, stirring constantly, until the eggs are just set and incorporated into a custardy sauce. Do not scramble the eggs; you want a thick, flavorful sauce. Remove from heat. Stir the shredded chicken thighs back into the sauce. If using, mix in the chopped almonds and sugar. Taste and adjust seasoning as needed. Tip: The filling should be moist but not watery. If it's too wet, continue to cook it over low heat, stirring, until excess liquid evaporates.
8. Phase 2: Assembling the Pastilla (Approx. 30 minutes)
9. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 10-inch round baking dish or springform pan.
10. Melt Butter: Melt the 1 cup of unsalted butter for brushing the phyllo. Keep it warm.
11. Lay the Foundation (10 minutes): Carefully unroll your phyllo dough sheets. Keep them covered with a damp cloth to prevent drying. Lay one sheet of phyllo in the center of your prepared pan, letting the excess hang over the sides. Brush generously with melted butter. Repeat this with 5-6 more sheets, overlapping them slightly and rotating them around the pan to create a starburst pattern, ensuring the bottom and sides are well covered with overhang.
12. Add the Filling (5 minutes): Spoon the entire chicken filling evenly over the phyllo base.
13. Seal the Deal (10 minutes): Fold the overhanging phyllo sheets over the filling, one by one, brushing each layer with melted butter as you go, to seal the top.
14. Top Layers (5 minutes): Place another 4-5 sheets of phyllo on top, overlapping them, brushing each with butter. Tuck the edges neatly around the pastilla to create a smooth, round top. You can also crimp the edges gently if using a springform pan. Tip: Don't be shy with the butter; it's key to that golden, crispy crust!
15. Final Brush: Brush the entire top surface generously with melted butter. You can lightly score the top with a knife into serving wedges (don't cut all the way through) to make cutting easier after baking.
16. Phase 3: Baking the Pastilla (Approx. 40 minutes)
17. Bake to Golden Perfection (40-50 minutes): Bake in the preheated oven for 40-50 minutes, or until the pastilla is deeply golden brown and the pastry is crisp. If it starts browning too quickly, you can loosely cover it with foil.
18. Rest & Serve (10 minutes): Remove from the oven and let it rest in the pan for 10-15 minutes before carefully inverting it onto a serving platter.
19. Garnish (Optional): Lightly dust with powdered sugar and a sprinkle of ground cinnamon just before serving. This sweet and savory combination is traditional and delightful!