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Modus Operandi Of Moroccan Chicken Pastilla

 Chicken pastilla is one of the famous Moroccan foods that you must try its taste, so we present to you in this recipe a step-by-step method for preparing pastilla so that you can bring it wherever you are. It acquires its golden colour and delicious crunchy taste.

Preparation time:

30 minutes

Cooking time:

1 hour 20 minutes

Total time:

1 hour 50 minutes

Modus Operandi Of Moroccan Chicken Pastilla

Ingredients Moroccan chicken pastilla

  • To prepare the pastilla:
  • 80 grams of melted butter
  • Vegetable oil
  • 700 grams of pastilla paper
  • To prepare the almonds:
  • ½ kilo of roasted almonds
  • ¾ cup of sugar
  • 2 teaspoons blossom water
  • 2 teaspoons ground cinnamon
  • To prepare the chicken:
  • 1 whole chicken cut up
  • Saffron dissolved in a cup of water
  • 1 kilo of chopped onions
  • 8 eggs
  • 2 tablespoons of sugar
  • Salt to taste
  • 1 teaspoon of turmeric
  • 1 teaspoon black pepper
  • 1 bunch of chopped parsley
  • 1 tablespoon of obesity
  • ¼ cup of olive oil
  • 2 cinnamon sticks
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 tablespoon butter at room temperature
  • 1 tablespoon of honey

How to prepare Moroccan chicken pastilla

  1. Wash the chicken well and remove the skin from it.
  2. Put the olive oil in a deep saucepan, add the onions and a pinch of salt, and stir until wilted.
  3. Add the shredded chicken and stir it slightly with the onions, then cover the pot and leave it on the stove for a while. Lift the lid and add black pepper, ginger, turmeric, ground cinnamon, a stick, 1 cup saffron water, and half the parsley and stir the ingredients well.
  4. Add a glass of water and fat, cover the pot and place over medium heat until the broth boils and the chicken is tender.
  5. Remove chicken from pan, add butter, honey and 1 tablespoon sugar and stir well until sugar dissolves.
  6. Put the chicken in a bowl and loosen it, add 1 tablespoon of sugar and a pinch of cinnamon, and mix well.
  7. Sprinkle remaining parsley over chicken broth, add eggs one at a time, stir gently, and cook over low heat until broth is dry, stirring occasionally, then set aside. Grind the roasted almonds in a mill with sugar, place in a bowl, add cinnamon and floral water and stir well.
  8. Brush a baking sheet with oil and butter, place the pastilla in the centre, brush with oil and butter, and spread the other half on the inside and the other half on the outside. Spread with oil and butter.
  9. Place a layer of crushed chicken, then a layer of eggs, then a layer of almonds and sprinkle with butter.
  10. Close the edges of the pastilla sheet from the outside to the inside, brushing both ends with butter and oil.
  11. Cover the top with pastilla paper, seal the edges of the pastilla tightly so that the filling does not come out, and then brush with butter and oil. Place in oven until red on top and edges, then remove and garnish with powdered sugar, crushed almonds and cinnamon to serve. 


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