Meat & PoultryDifficulty: hard
Chicken Pastilla
Morocco's celebrated pie — crisp warqa layers around sweet-spiced chicken and almonds, dusted with powdered sugar.
50
Prep Time
50
Cook Time
8
Servings
Ingredients
Instructions
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1Simmer the chicken with onions, spices, salt and pepper for 30 minutes; shred the meat and reduce the sauce with the beaten eggs into soft scrambled folds.
2Butter a round dish and line it with the pastry sheets, buttering each layer.
3Layer the chicken, then the almonds, cover with more sheets, folding edges in.
4Bake at 180°C for 25-30 minutes until golden and crisp.
5Dust with powdered sugar in a lattice pattern with cinnamon lines. Serve warm.
Chef's Tip
- Butter every pastry sheet — oil does not give the same shatter.
More tips ↓Show less ↑
- Reduce the cooking liquid with beaten eggs into soft folds; it is the creamy layer between crisp pastry and almonds.
- The powdered-sugar and cinnamon lattice is traditional: a thin veil that deepens the savory filling.
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