Chicago-style Chicken Pastilla

Ingredients

In this adaptation, we infuse the traditional Moroccan Pastilla with the flavors of Chicago. While the original Pastilla is typically made with pigeon or chicken, we use chicken as the main protein. Additionally, we incorporate the bold and hearty flavors commonly found in Chicago cuisine, such as sautéed onions, garlic, and bell peppers. The result is a fusion dish that combines the exotic spices of Morocco with the robust flavors of Chicago. We alse have the original recipe for Pastilla, so you can check it out.

• 2 lbs (900g) boneless, skinless chicken thighs 2 lbs (900g) boneless, skinless chicken thighs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 1/2 cup melted butter 1/2 cup melted butter
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic, diced bell peppers, ground cinnamon, ground cumin, paprika, salt, and black pepper to the skillet. Cook for 2-3 minutes until the spices are fragrant.
4. 4.
   Add the chicken thighs to the skillet and cook until they are browned on all sides.
5. 5.
   Remove the chicken from the skillet and shred it into small pieces using two forks.
6. 6.
   Return the shredded chicken to the skillet and mix well with the sautéed vegetables and spices. Cook for an additional 5 minutes.
7. 7.
   Stir in the chopped parsley and cilantro. Remove from heat and set aside.
8. 8.
   Brush a 9-inch (23cm) round baking dish with melted butter.
9. 9.
   Layer 4 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter before adding the next.
10. 10.
    Spoon the chicken filling onto the phyllo pastry, spreading it evenly.
11. 11.
    Layer the remaining 4 sheets of phyllo pastry on top of the filling, again brushing each sheet with melted butter.
12. 12.
    Fold the excess pastry over the top to seal the pastilla.
13. 13.
    Brush the top with melted butter.
14. 14.
    Bake in the preheated oven for 25-30 minutes, or until the pastilla is golden brown and crispy.
15. 15.
    Remove from the oven and let it cool for a few minutes.
16. 16.
    Dust the top of the pastilla with powdered sugar before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep the unused sheets covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• To add a Chicago twist, you can sprinkle some shredded mozzarella cheese on top of the chicken filling before layering the phyllo pastry.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the spice mixture.
• Serve the pastilla with a side of tangy tomato salsa for an extra burst of flavor.
• Leftover pastilla can be refrigerated and reheated in the oven for a delicious next-day meal.
• For a vegetarian version, substitute the chicken with a mix of sautéed mushrooms and spinach.

Serving advice

Serve the Chicago-style Chicken Pastilla as a main course, accompanied by a fresh green salad. Cut it into wedges and garnish with a sprinkle of powdered sugar and a sprig of fresh parsley for an elegant presentation.

Presentation advice

Present the pastilla on a decorative platter, allowing the layers of golden phyllo pastry to be visible. Dust the top with powdered sugar in a decorative pattern for an eye-catching presentation.