Chicken Pastilla with Almonds and Spices

This chicken pastilla with almonds and Moroccan spices is a delicious blend of sweet and savory wrapped in crisp pastry. Perfect for impressing guests or enjoying a refined family dinner, it offers rich flavors of cinnamon and orange blossom water in every bite. Despite its elegant appearance, this dish is surprisingly simple to make. Chicken pastilla with almonds is a standout comfort meal full of tradition and character.

Why You’ll Love This Recipe

This dish is easy to prepare using everyday ingredients. It delivers a one-of-a-kind flavor thanks to warm spices and floral notes. You can prepare it in advance and reheat it without losing texture, making it ideal for entertaining. Its stunning presentation adds a festive touch to any table.

Recipe Origins

Pastilla is a traditional Moroccan dish, originally made with pigeon. Today, chicken is a popular and accessible substitute. The combination of shredded meat, spices, nuts, and sweet elements reflects the culinary identity of the Maghreb. It blends delicacy with generosity in every bite.

Ingredients

8 round sheets of brick pastry
3 chicken leg quarters
1 yellow onion
1 inch fresh ginger
½ bunch flat-leaf parsley
¾ cup sliced almonds
2 teaspoons ground cinnamon
¾ cup powdered sugar
2 tablespoons orange blossom water
3 eggs
2 pinches saffron threads
¼ cup unsalted butter
4 tablespoons vegetable oil
Salt
Pepper

Instructions

1- Peel and finely chop the onion and ginger. Chop the parsley. Toast the almonds in a dry skillet, then grind them with half the cinnamon, most of the powdered sugar, and the orange blossom water. Set aside.

2- Brown the chicken in hot oil for 10 minutes on each side. Add the onion and ginger, sauté for 5 minutes. Stir in the remaining cinnamon, parsley, salt, and pepper. Cover with water and simmer for 30 minutes until the liquid nearly evaporates.

3- Remove the chicken and shred the meat. Whisk the eggs and saffron into the remaining sauce. Return the chicken, adjust seasoning. Preheat oven to 350°F (180°C). Melt the butter.

4- Grease a round baking dish. Layer 4 buttered pastry sheets, add the chicken mixture, cover with 2 buttered sheets, then spread the almond mix. Finish with 2 more buttered sheets. Fold in the edges and press gently.

5- Bake for 30 minutes until golden. Let cool slightly, remove from the pan, and dust with remaining powdered sugar before serving.

Nutrition Information

Calories: 580
Fat: 32g
Carbohydrates: 41g
Protein: 30g
Sodium: 430mg

Quick Facts

Preparation Time: 30 min
Cooking Time: 1 h 30
Servings: 4
Difficulty: ⭐⭐⭐

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a 320°F (160°C) oven for 10 minutes to restore crispiness. Avoid microwaving, as it softens the pastry.

Serving Suggestions

Serve with a citrus arugula salad, dry white wine, or traditional mint tea. Pita bread or a light couscous salad also pair beautifully.

Common Mistakes

Overcooking the chicken: results in dry texture
Skipping the pastry browning: reduces crispness
Too much sauce: makes the filling soggy
Not pressing the layers: causes the pastilla to fall apart

Recipe Variations

Vegetarian: Use pumpkin and chickpeas
Sweet alternative: Replace chicken with spiced apple compote and dried fruits
Seafood twist: Use white fish and shrimp

Frequently Asked Questions

Can I use filo dough instead?
Yes, but it’s thinner—use two layers for the same effect.

Can I freeze the pastilla?
Yes, after baking and cooling. Reheat in the oven without thawing.

Can I use another type of meat?
Lamb or duck confit are both flavorful alternatives.