Go Back
Chicken Pastilla

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 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
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
 

  1. Heat olive oil over medium-low and cook sliced onions for 20 minutes until soft and translucent.
  2. Add cilantro, garlic, turmeric, ginger, saffron, salt, and pepper. Cook 3–5 minutes until fragrant.
  3. Add chicken and brown for about 7 minutes, turning once.
  4. Pour in stock, bring to a boil, then simmer 30–40 minutes. Remove chicken and shred.
  5. Add honey and cinnamon to the pot and cook uncovered for 30 minutes until thick and jam-like.
  6. Toast almonds at 400°F (200°C) for 10 minutes, then crush and mix with sugar and cinnamon.
  7. Scramble eggs gently in melted butter until just set.
  8. Reduce oven to 350°F (175°C). Butter a 10-inch dish and layer phyllo sheets with butter.
  9. Layer shredded chicken, onion mixture, eggs, and almond mixture evenly.
  10. Fold phyllo over the top and add an extra buttered sheet if needed.
  11. 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.