Chicken Pastilla
6 servings
80 minutes
Chicken pastilla is a masterpiece of Moroccan cuisine that combines tender chicken, aromatic spices, and crispy phyllo dough. The origins of this dish date back centuries when it was served at sultan's courts as a symbol of wealth and gastronomic elegance. The taste of pastilla is unique: the sweetness of caramelized almonds and powdered sugar intertwines with the warmth of cinnamon and ras-el-hanout, while juicy chicken unfolds in a flaky shell. The dish is perfect for festive gatherings as well as cozy evenings, allowing one to enjoy the harmony of flavors and aromas of Eastern cuisine. Pastilla is not just a pie; it's a true gastronomic journey revealing the secrets of Morocco in every bite.
1
Toast the almonds in a dry skillet over medium heat.
- Almond: 120 g
2
Melt 25 g of butter in a pan, add olive oil. Season the breasts and fry until golden brown. Then remove the chicken from the pan.
- Butter: 20 g
- Olive oil: 1 tablespoon
- Chicken breast: 4 pieces
- Salt: to taste
3
Sauté finely chopped onion and salt in the same pan. Add spices, orange water, and regular water. Bring everything to a boil.
- Onion: 400 g
- Salt: to taste
- Ras el hanout: 1 teaspoon
- Cinnamon: 2 teaspoons
- Orange flower water: 2 tablespoons
- Water: 100 ml
4
Put the chicken breasts back in the pan, reduce the heat, and simmer for 10 minutes.
- Chicken breast: 4 pieces
5
Caramelize sugar in a non-stick pan.
- Sugar: 40 g
6
Add almonds to the caramel, stir, remove from heat, and let cool.
- Almond: 120 g
7
Remove the chicken from the pan and pour the liquid from the pan into a bowl.
8
Cool the chicken. Shred it by hand into fibers.
9
Chop the almonds finely.
- Almond: 120 g
10
Beat the eggs, add them to the onion, and add chopped greens. Mix.
- Chicken egg: 2 pieces
- Onion: 400 g
- Cilantro: 10 g
- Parsley: 70 g
11
Preheat the oven to 200 degrees.
12
Melt the remaining butter. Brush one sheet of puff pastry with butter.
- Butter: 20 g
- Puff pastry: 2 pieces
13
Place the sheet in the round shape, at the bottom.
14
Spread half of the onion on the plate. Smooth the surface with a spoon.
- Onion: 400 g
15
Sprinkle with half of the almonds. Place the chicken pieces and cover with the remaining almonds and onions.
- Almond: 120 g
- Chicken breast: 4 pieces
16
Cover with another layer of dough, pinch the edges. Grease the surface.
- Puff pastry: 2 pieces
17
Sprinkle with water and place in the oven for 10-15 minutes.
18
Sprinkle the pie with powdered sugar, put it back in the oven on grill mode for a couple of minutes until the sugar caramelizes.
- Icing sugar: 1 tablespoon
19
Garnish the pie with whole almonds and serve.
- Almond: 120 g
