Everyday Kitchen

Moroccan/North African · Baking

Chicken Pastilla

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Chicken Pastilla is a Moroccan/North African dish. Reduce cooking juices before adding them to the pastry.

Prep
40 min
Cook
75 min
Rest, soak, marinate or chill
10 min
Total
125 min
Servings
6
Difficulty
Medium
Cuisine
Moroccan/North African
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Pastilla.
Representative photograph of Chicken Pastilla. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Filling

Pastry

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Chicken · About 30 min

  1. Simmer 700 g chicken thighs, 200 g onion, chopped, 30 ml olive oil, 1 tsp ginger, 1 tsp cinnamon, 300 ml water, ¾ tsp salt covered 30 minutes to 74°C / 165°F; shred meat and reduce liquid. Stir eggs and parsley from 3 eggs, 30 g parsley, 120 g toasted almonds, chopped, 30 g sugar into hot juices until set.

    Check: Look for this result: set.

Layer · About 13 min

  1. Heat oven to 190°C / 375°F. Butter and layer filo from 250 g filo pastry, 80 g melted butter in a 24 cm tin. Fill with chicken, egg mixture, almonds and sugar; fold pastry over.

    Check: The food must be hot through at 190°C / 375°F.

Bake · About 40 min

  1. Bake 35–40 minutes until crisp and centre reaches 74°C / 165°F. Rest 10 minutes; dust 15 g icing sugar, ½ tsp cinnamon.

    Check: Look for this result: crisp and centre reaches 74°C / 165°F.

Tips

  • Reduce cooking juices before adding them to the pastry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use walnuts instead of almonds.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Chicken Pastilla one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Pastilla?

Reduce cooking juices before adding them to the pastry.

What can I substitute in Chicken Pastilla?

Use walnuts instead of almonds.

Can I prepare Chicken Pastilla ahead?

Prepare the measured ingredients for Chicken Pastilla one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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