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Moroccan/North African · Baking

Chicken Pastilla

Non-vegMedium

Diet: Non-veg

Chicken Pastilla is a Moroccan/North African dish. Reduce cooking juices before adding them to the pastry.

Prep
40 min
Cook
75 min
Rest, soak, marinate or chill
10 min
Total
125 min
Servings
6
Difficulty
Medium
Cuisine
Moroccan/North African
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Pastilla.
Representative photograph of Chicken Pastilla. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Chicken

Filling

Pastry

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Chicken · About 30 min

  1. Simmer 700 g chicken thighs, 200 g onion, chopped, 30 ml olive oil, 1 tsp ginger, 1 tsp cinnamon, 300 ml water, ¾ tsp salt covered 30 minutes to 74°C / 165°F; shred meat and reduce liquid. Stir eggs and parsley from 3 eggs, 30 g parsley, 120 g toasted almonds, chopped, 30 g sugar into hot juices until set.

    Check: Look for this result: set.

Layer · About 13 min

  1. Heat oven to 190°C / 375°F. Butter and layer filo from 250 g filo pastry, 80 g melted butter in a 24 cm tin. Fill with chicken, egg mixture, almonds and sugar; fold pastry over.

    Check: The food must be hot through at 190°C / 375°F.

Bake · About 40 min

  1. Bake 35–40 minutes until crisp and centre reaches 74°C / 165°F. Rest 10 minutes; dust 15 g icing sugar, ½ tsp cinnamon.

    Check: Look for this result: crisp and centre reaches 74°C / 165°F.

Tips

  • Reduce cooking juices before adding them to the pastry.
  • Judge Chicken Pastilla by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Pastilla takes to cook.

Substitutions

  • Use walnuts instead of almonds.

Storage

  • Cool Chicken Pastilla promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Chicken Pastilla in the fridge within one hour. Keep Chicken Pastilla at 4°C / 40°F or colder and eat within two days.
  • If Chicken Pastilla contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Chicken Pastilla must reach 74°C / 165°F when reheated. Serve Chicken Pastilla straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Chicken Pastilla one day ahead. For Chicken Pastilla, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Pastilla on the day of serving.

FAQ

What matters most when making Chicken Pastilla?

Reduce cooking juices before adding them to the pastry.

What can I substitute in Chicken Pastilla?

Use walnuts instead of almonds.

Can I prepare Chicken Pastilla ahead?

Prepare the measured ingredients for Chicken Pastilla one day ahead. For Chicken Pastilla, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Pastilla on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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