Moroccan Chicken Pastilla

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs 2 lbs (900g) boneless, skinless chicken thighs
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/2 cup (75g) blanched almonds, toasted and chopped 1/2 cup (75g) blanched almonds, toasted and chopped
• 4 large eggs, beaten 4 large eggs, beaten
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• Powdered sugar and ground cinnamon, for dusting Powdered sugar and ground cinnamon, for dusting

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugar: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken thighs to the skillet and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground ginger, cinnamon, turmeric, cumin, nutmeg, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the water, cover the skillet, and let the chicken simmer for about 30 minutes, or until it is tender and cooked through.
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 add the chopped almonds. Stir well to combine.
7. 7.
   Pour the beaten eggs over the chicken mixture and cook, stirring constantly, until the eggs are fully cooked and incorporated into the filling. Remove from heat and set aside.
8. 8.
   Preheat the oven to 375°F (190°C).
9. 9.
   Brush a round baking dish with melted butter.
10. 10.
    Layer 5 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter before adding the next.
11. 11.
    Spread the chicken filling evenly over the phyllo pastry.
12. 12.
    Layer the remaining 5 sheets of phyllo pastry on top of the filling, again brushing each sheet with melted butter.
13. 13.
    Fold the excess phyllo pastry over the top to seal the pastilla.
14. 14.
    Brush the top of the pastilla with melted butter.
15. 15.
    Bake in the preheated oven for 25-30 minutes, or until the pastilla is golden brown and crispy.
16. 16.
    Remove from the oven and let it cool for a few minutes.
17. 17.
    Dust the top of the pastilla with powdered sugar and ground cinnamon.
18. 18.
    Serve the Chicken Pastilla warm, cut into wedges.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Almonds — Toast the almonds in a dry skillet over medium heat until they turn golden brown and become fragrant. Be careful not to burn them.

Tips & Tricks

• To save time, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.
• For a vegetarian version, replace the chicken with a mixture of sautéed vegetables such as bell peppers, zucchini, and carrots.
• Serve the Chicken Pastilla with a drizzle of honey for an extra touch of sweetness.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the chicken filling.
• Leftover pastilla can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Chicken Pastilla as a main course, accompanied by a fresh salad of mixed greens and a side of couscous or rice. Garnish with fresh herbs such as parsley or cilantro for added freshness.

Presentation advice

Present the Chicken Pastilla on a large platter, dusted with powdered sugar and cinnamon. Cut it into wedges and arrange them in an overlapping pattern to showcase the layers of phyllo pastry and the golden filling.