Description
A Moroccan Chicken Pastilla is a delicious sweet and savory pie made with layers of flaky pastry, spiced chicken, and a touch of sweetness from cinnamon and sugar.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chopped almonds
- 1/2 cup raisins
- 8 sheets of phyllo pastry
- 1/2 cup melted butter
- 1/4 cup powdered sugar
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, combine chicken, onions, garlic, and spices. Cook until chicken is done.
- Remove the chicken, shred the meat, and set aside. Reserve the broth.
- In a skillet, toast almonds and raisins until golden.
- Mix shredded chicken with almonds and raisins.
- Layer phyllo pastry in a greased pie dish, brushing each sheet with melted butter.
- Add the chicken mixture on top of the phyllo layers.
- Fold the phyllo over the filling, brush with more butter, and sprinkle with powdered sugar.
- Bake for 30-40 minutes until golden brown.
- Garnish with parsley before serving.
Notes
- Allow the pie to cool slightly before slicing.
- Serve with a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Moroccan Chicken Pastilla, Sweet and Savory Pie