Chicken Pastilla is a show-stopping Moroccan dish that blends savory chicken, warm spices, and sweet almonds inside a crisp, golden phyllo crust. If you’re looking for a recipe that impresses guests instantly, this Chicken Pastilla is the perfect way to bring restaurant-level elegance straight to your kitchen. With layers of fragrant onions, tender shredded chicken, buttery eggs, and lightly sweetened almonds, this dish delivers a comforting balance of textures and flavors while staying true to classic Moroccan tradition. In just one bite, you’ll understand why Chicken Pastilla is a beloved celebration dish—and why making it at home is easier than you might think.

Table of Contents

Why You’ll Love This Recipe

A true crowd-pleaser: Crispy on the outside, tender and aromatic on the inside—everyone will want seconds.
Authentic flavor: Uses classic Moroccan spices like saffron, turmeric, and cinnamon for depth and warmth.
Surprisingly simple: Though impressive, each step is easy to follow, making it beginner-friendly.
Perfect for gatherings: Ideal for Ramadan, holidays, or any dinner you want to elevate.
Balanced sweetness: Light honey and cinnamon bring subtle sweetness without overpowering the savory filling.

What sets this Chicken Pastilla apart is the slow-cooked onion “jam,” which adds unforgettable richness and depth. It’s the kind of dish that makes a statement on any table—and one your guests will remember.

Ingredients Needed

For the Chicken & Onion Base

3 tablespoons olive oil
4 large white or yellow onions (≈880 g), thinly sliced
1 cup (≈18 g) finely chopped cilantro leaves and tender stems
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
A pinch of saffron (optional but adds depth)
Fine sea salt and black pepper, to taste
2 pounds (≈906 g) boneless, skinless chicken thighs or breasts
½ cup (120 g) chicken stock or water
1½ tablespoons honey (plus extra to adjust sweetness)
Ground cinnamon (at least 2 teaspoons)

For the Almond Layer

2 cups (300 g) blanched almonds
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the Egg Layer

6 large eggs, beaten
Pinch of salt
1 tablespoon melted butter (for scrambling)

For Assembly

5 tablespoons melted unsalted butter
4 large phyllo sheets (9 x 14 in), thawed
1 teaspoon powdered sugar (optional topping)

How to Make Chicken Pastilla

Step 1 — Build the Onion Base

Heat the olive oil in a deep pot over medium-low heat. Add the sliced onions, cover, and let them cook gently for about 20 minutes. Stir occasionally. You want the onions soft and translucent—this forms the aromatic base of the pastilla.

Step 2 — Add Aromatics

Mix in the cilantro, garlic, turmeric, ginger, saffron (if using), 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 3–5 minutes until fragrant. This step blooms the spices, unlocking deeper flavor.

Step 3 — Brown the Chicken

Increase the heat to medium, add the chicken pieces, and cook for about 7 minutes, turning once. Light browning adds richness to the filling.

Step 4 — Simmer Until Tender

Pour in the chicken stock or water. Bring the mixture to a boil, then reduce to low, cover, and simmer for 30–40 minutes. Once cooked, remove the chicken and let it cool slightly before shredding or cutting into small pieces.

Step 5 — Caramelize the Onion Mixture

Add honey and ½ teaspoon cinnamon to the pot. Cook uncovered over medium-low heat for about 30 minutes, stirring occasionally. The onions should become thick, golden, and jam-like, with no liquid remaining. Taste and adjust sweetness, salt, and cinnamon to preference.

Step 6 — Prepare the Almond Layer

Preheat the oven to 400°F (200°C). Spread almonds on a baking sheet and toast for about 10 minutes, stirring halfway for even color. Let them cool, then crush or pulse in a food processor until coarsely ground. Mix with sugar and 1 teaspoon cinnamon and set aside.

Step 7 — Cook the Eggs

Reserve 2 tablespoons of the beaten eggs for brushing later. In a small pan, heat 1 tablespoon melted butter over medium heat. Add the remaining eggs with a pinch of salt and scramble gently until just set (about 3 minutes). Transfer to a bowl to cool.

Step 8 — Assemble the Pastilla

Reduce oven temperature to 350°F (175°C). Butter a 10-inch pie dish or oven-safe skillet. Brush a sheet of phyllo with melted butter, place it in the dish with edges hanging over. Repeat with two more sheets, rotating each slightly so the dish is fully lined.

Step 9 — Layer the Fillings

Spread the shredded chicken evenly across the base. Add a layer of caramelized onions, then the scrambled eggs, and finish with the almond mixture. Smooth each layer gently for even baking.

Step 10 — Seal the Pastilla

Fold the overhanging phyllo over the top tightly. If a patch is missing, butter another sheet, scrunch it loosely, and place it on top.

Step 11 — Brush & Bake

Brush the top with the reserved beaten egg. Bake for 45–50 minutes, or until the pastilla is golden, crisp, and beautifully fragrant. If desired, mix powdered sugar with ¼ teaspoon cinnamon and dust over the warm pastilla before serving.

Serving and Storage Tips

Serving

Serve warm, dusted with cinnamon sugar for a traditional Moroccan touch.
A simple green salad with citrus dressing pairs perfectly.
Slice like a pie to reveal the beautiful layered filling.

Storage

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F for 10–15 minutes to restore crispiness (avoid microwaving).
Freeze: Assemble fully but don’t bake. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes.

Helpful Notes

Work quickly with phyllo dough—keep unused sheets covered with a damp towel.
If the onion mixture is still watery, cook longer; moisture will make the pastilla soggy.
Chicken thighs give a richer flavor, but breasts work well, too.
Add a pinch of orange blossom water for a fragrant twist.
For a lighter version, reduce the almonds or skip the cinnamon sugar topping.

Chicken Pastilla

Chicken Pastilla is a stunning Moroccan dish featuring tender shredded chicken, caramelized onions, warm spices, and sweet almonds wrapped in crisp, golden phyllo. This layered savory-sweet pie delivers authentic flavor and unforgettable texture—perfect for celebrations, gatherings, or whenever you want to impress with minimal effort.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 20

Total Time 2 20

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: moroccan, North African

Ingredients Method Notes

Ingredients

Chicken & Onion Base

3 tbsp olive oil
4 large white or yellow onions, thinly sliced (≈880 g)
1 cup finely chopped cilantro leaves and tender stems
3 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground ginger
pinch of saffron (optional)
fine sea salt and black pepper, to taste
2 lb boneless, skinless chicken thighs or breasts
0.5 cup chicken stock or water
1.5 tbsp honey
2 tsp ground cinnamon

Almond Layer

2 cups blanched almonds
3 tbsp granulated sugar
1 tsp ground cinnamon

Egg Layer

6 large eggs, beaten
pinch of salt
1 tbsp melted butter (for scrambling)

Assembly

5 tbsp melted unsalted butter
4 large phyllo sheets (9×14 in), thawed
1 tsp powdered sugar (optional)

Method

Heat olive oil over medium-low and cook sliced onions for 20 minutes until soft and translucent.
Add cilantro, garlic, turmeric, ginger, saffron, salt, and pepper. Cook 3–5 minutes until fragrant.
Add chicken and brown for about 7 minutes, turning once.
Pour in stock, bring to a boil, then simmer 30–40 minutes. Remove chicken and shred.
Add honey and cinnamon to the pot and cook uncovered for 30 minutes until thick and jam-like.
Toast almonds at 400°F (200°C) for 10 minutes, then crush and mix with sugar and cinnamon.
Scramble eggs gently in melted butter until just set.
Reduce oven to 350°F (175°C). Butter a 10-inch dish and layer phyllo sheets with butter.
Layer shredded chicken, onion mixture, eggs, and almond mixture evenly.
Fold phyllo over the top and add an extra buttered sheet if needed.
Brush with reserved egg and bake 45–50 minutes until golden and crisp. Dust with cinnamon sugar if desired.

Notes

Keep phyllo covered with a damp towel to prevent tearing. Cook onions until all moisture evaporates for the best texture. Chicken thighs add extra richness, but breasts work well too. Add a touch of orange blossom water for fragrance or reduce almonds for a lighter version.

Conclusion

This Chicken Pastilla brings together the best of Moroccan cuisine—golden, flaky pastry with layers of sweet, savory, warm, and comforting flavors. It’s the type of dish that turns any dinner into a celebration, and although it looks impressive, it’s surprisingly easy to prepare with the right steps. Whether you’re serving guests or treating your family, this recipe delivers unforgettable results every time.

If you try this Chicken Pastilla, leave a comment and a star rating!
Share your creation on Pinterest or Facebook—I love seeing your versions.
What twist did you add? Tell us in the comments below!

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts cook slightly faster and are leaner, but both work beautifully in this recipe.

Can I make Chicken Pastilla ahead of time?

Absolutely. Assemble it fully, refrigerate for up to 2 days, then bake right before serving.

Is this recipe freezer-friendly?

Yes. Freeze the unbaked pastilla tightly wrapped. Bake from frozen, adding about 15 extra minutes.

How do I keep the phyllo dough from tearing?

Work quickly and keep remaining sheets covered with a slightly damp towel to prevent drying out.

Why is my filling too wet?

The onion mixture needs to cook long enough to evaporate all liquid. Continue cooking until thick and jammy.

Can I substitute almonds with another nut?

Walnuts or cashews work well, though the flavor will differ slightly from the traditional version.