Pastilla is a traditional Moroccan dish deeply connected to the history of the country and its
Arab-Andalusian heritage. Its combination of savory chicken, eggs, almonds, cinnamon,
saffron, and delicate pastry reflects Morocco’s position at the crossroads of different cultures
and trade routes.
Traditionally, Moroccan families often gather around a shared table and eat
from the same large dish, to share and take portions together. This way of eating reflects theimportance of hospitality, community, and family bonds in Moroccan culture. Pastilla, often
prepared for weddings, celebrations, and special occasions, is therefore not only a dish but
also a symbol of generosity, sharing, and Moroccan identity.
Chicken Pastilla
Ingredients:
1 whole chicken (or 500–700 g chicken thighs)
2 onions, finely chopped
2 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
Salt, pepper, saffron
Fresh parsley and cilantro, chopped
4 eggs
200 g toasted almonds, chopped and mixed with sugar and cinnamon and orange blossom
water
8–10 sheets of warqa or filo pastry
Melted butter
Icing sugar and cinnamon for decoration
Method:
1. Cook the chicken with onions, spices, herbs, and a little water until tender. 2. Remove the chicken, shred the meat, and reduce the sauce.
3. Stir the eggs into the remaining sauce to make a thick, scrambled-egg mixture.
4. Layer buttered warqa (or filo) in a round baking dish.
5. Add the chicken, then the egg mixture
6. Mix the chopped toasted almonds with the sugar, cinnamon, and 1–2 teaspoons of orange blossom water until evenly combined. Then spread this mixture over the egg layer inside the pastry.
7. Fold the pastry over the filling, brush with butter, and bake at 180°C for 30–40 minutes, until golden and crisp.
Dust with icing sugar and cinnamon before serving.
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