If you’ve never heard of pastilla—or bastilla, because spelling it is a bit like choosing your favorite ice cream flavor—you’re in for a treat. This Moroccan chicken pie is like a flavor party where sweet meets savory and flaky pastry crashes the scene.
Pastilla is a crispy, spiced chicken and almond pie wrapped in thin layers of dough, making it one of Morocco’s most iconic dishes and a total crowd-pleaser.
We love pastilla because it’s not just food; it’s a celebration on a plate. The mix of tender chicken, crunchy toasted almonds, warm spices, and a dusting of powdered sugar somehow manages to taste both fancy and homey at the same time.
Whether you’re a Moroccan cuisine newbie or a seasoned pie aficionado, this pastilla recipe is the perfect excuse to wow your taste buds without endless fuss. Plus, this isn’t just about making dinner—it’s about joining a centuries-old tradition that fuses flavors from Morocco’s rich history.
So, if you’re ready to jump into the world of bastilla, grab your skillet and get ready for a bite that’s equal parts flaky, juicy, and downright delicious.
Essential Ingredients and Signature Flavors
Getting pastilla just right means mastering a handful of ingredients that dance together like an unexpected but perfect party mix. There’s pastry crisp enough to make us swoon, meat tender enough to cozy right up, and spices that bring that extra zing.
Plus, a sweet twist to finish it off that makes this chicken and almond pie truly unforgettable.
Phyllo Dough and Its Role in Pastilla
Phyllo dough is the crispy superhero of pastilla. It’s that paper-thin, flaky pastry that wraps everything up in a golden hug.
Unlike regular pie crust, phyllo is all about layers – multiple sheets brushed with melted butter, stacked or crinkled to create a crunch that’s both light and addictive. In Morocco, they use warqa, a close cousin of phyllo, known for being a little thicker and just a smidge crispier.
If you don’t have access to warqa, store-bought frozen phyllo dough works fine. Just remember: patience is key.
Handling phyllo is like juggling delicate napkins, so be gentle or it’ll flop on you. The contrast between the flaky, buttery layers and the rich filling underneath is what makes pastilla stand out.
Chicken, Pigeon, and Protein Choices
Traditionally, pigeon (or squab) was the star at pastilla’s center stage, but for us city dwellers, chicken thighs are where it’s at. They’re juicy, fatty enough to stay tender, and soak up spices like champs.
Chicken breasts? Meh—they’re dry and don’t carry the rich flavor quite as well. If you’re feeling adventurous or historically accurate, pigeon adds a gamey flair that’s truly old-school Moroccan magic.
But chicken’s widespread availability and easy cooking make it the popular and practical choice. For vegetarians among us, mushrooms or tofu can step in, but why we’re really here is for that luscious poultry filling.
Marvelous Moroccan Spices
Pastilla’s flavor profile is like a spicy love letter from Morocco. The usual suspects? Ground cinnamon, turmeric, and ginger—each bringing its own personality.
Cinnamon adds warm sweetness, turmeric gives a sunny earthiness, and ginger brings a gentle heat. Then there’s the royal blend, Ras El Hanout: a secret mix of 20+ spices that can include cumin, coriander, cardamom, and sometimes even a hint of dried rose petals—it’s like a spice market in your skillet.
Saffron, that golden-hued luxury, lends a floral note and color so vibrant it practically sparkles. Together, these spices transform simple chicken into something special—savory, fragrant, and mildly sweet, perfectly balanced.
Almonds, Powdered Sugar, and the Sweet-Savory Finish
Almonds in pastilla are the unsung crunchy heroes. Toasted or fried, they add texture and a nutty flavor that contrasts beautifully with the spiced meat.
Often mixed with a touch of cinnamon and sometimes dates, they give each bite an extra layer of indulgence. And here’s the kicker—the signature sweet “powdered sugar and cinnamon” dusting on the finished pie.
Yes, powdered sugar on a chicken dish might sound like a prank. But this sweet-savory twist is classic Moroccan, turning pastilla into a dish that plays tricks on your taste buds—in a good way.
The sugar cuts through the spices, making every mouthful a little sweeter and a little more magical.
Step-By-Step: Crafting Authentic Savory Chicken and Almond Pastilla
We’re diving into a delicious mess of spices, flaky dough, crunchy almonds, and creamy eggs. Each step brings us closer to that crispy, golden Moroccan chicken pie magic, where sweet and savory battle it out for flavor supremacy.
It’s all about getting the filling right, layering with care, and not letting your kitchen look like a flour bomb went off.
Making the Spiced Chicken Filling
First, we tackle the heart of the matter—the spiced chicken filling. Start by sautéing finely chopped onions in a splash of oil until soft and translucent, like your patience waiting for this thing to bake.
Then, toss in chicken breasts with a pinch of salt, pepper, ground ginger, cinnamon, and a few saffron threads. Don’t be shy with the spices; these are the Moroccan pastilla’s soul.
We let the chicken cook low and slow until tender, then shred it up like a boss. This shredded chicken absorbs all those aromatic spices like a flavor sponge.
It’s important not to rush—this step lays down the savory backbone for our chicken bastilla. Once done, set it aside but keep that pan handy for the next creamy stage.
The Egg Mixture: The Creamy Middle Child
Next up: the egg mixture, aka the creamy middle child of our pastilla party. We whisk three eggs until lightly beaten, then pour them into the warm chicken pan.
This isn’t just to boost protein—it adds a custardy texture that holds the filling together. We stir gently over low heat, letting the eggs cook softly without turning into scrambled chaos.
This smooth blend mixes seamlessly with the spiced chicken, giving the filling a rich, velvety feel. It’s like the comfort-food hug inside our Moroccan chicken pastilla, making each bite more luscious and binding those flavors together.
Almond Crunch and Sweet Layers
Almonds: the underrated crunchy heroes. We blanch and toast about 150 grams of almonds until golden brown.
Then comes the fun part—mixing them with powdered sugar and a dash of cinnamon for that signature sweet crunch. This contrast is what makes pastilla so addictive—the sweet cinnamon almonds balance the savory spiced chicken perfectly.
Think of it as the pie’s little plot twist. We’re creating layers that tickle your taste buds, blending textures and flavors like a Moroccan DJ spinning a flavorful hit.
Layering, Wrapping, and Baking the Perfect Pie
Now comes the gluing-it-all-together phase: layering the buttery, paper-thin warka or phyllo dough sheets like a flaky fortress. We brush each sheet with melted butter to avoid sad soggy layers.
Then, we carefully build up a circular base inside our baking dish, overlapping edges to wrap the filling securely. Load the savory egg and chicken filling, sprinkle the almond layer, and fold over the dough edges.
Brush the top with more butter because, yes, more butter equals more happiness. Pop it in a 180°C (350°F) oven for 30-40 minutes, baking until that golden crust crisps and puffs like it’s ready for the runway.
Finally, sprinkle with extra powdered sugar and cinnamon for that authentic Moroccan pastilla look that says, “I made this, and it’s fancy.”
Frequently Asked Questions
We’ve got some answers that clear up the mystery behind this flaky, sweet-and-savory pie. From making the crust without calling in the pros to seasoning secrets and what really makes a pastilla pastilla, we’ll cover the essentials here.
Can I make this chicken and almond extravaganza without a degree in Moroccan cuisine?
Absolutely! You don’t need a PhD in Moroccan food wizardry. Using simple ingredients like chicken thighs, toasted almonds, and store-bought phyllo dough gets you most of the way there.
A good recipe and a little patience will do the trick.
What’s the secret to making that flaky, buttery, pastilla crust that even grandmothers envy?
Butter, butter, and more butter. Be generous with it when brushing your phyllo sheets—this keeps your crust crispy and golden.
Also, scrunching the phyllo loosely instead of layering it flat adds that irresistible crunch we all love.
Is it chicken o’clock yet? How do I rock a chicken pastilla like a Moroccan chef?
Start with boneless, skinless chicken thighs for juicy meat. Simmer them with spices like cinnamon, ginger, and saffron for rich flavor.
Adding scrambled eggs and toasted almonds on top before covering with the pastry ties it all together.
Would adding a pinch of pixie dust make my bastilla the talk of the town, or should I stick to almonds?
As tempting as magical spices sound, toasted almonds and a dusting of cinnamon and powdered sugar do all the heavy lifting for that iconic sweet-and-savory balance. Pixie dust won’t hurt but isn’t necessary.
If I can’t find an Ottolenghi in my backyard, how do I fake the fancy in my pastilla?
No Ottolenghi? No problem. Use store-bought phyllo dough instead of traditional warqa pastry.
The layering can be simplified by assembling everything in one skillet, then topping with crinkled phyllo. It’s easier and still impressively delicious.
In the epic battle of savory pies, who wins: Pastilla, Bisteeya, or the classic chicken pot pie?
Pastilla (or Bisteeya—they’re basically cousins) wins for crowd-pleasing drama with its sweet and savory layers.
Chicken pot pie has its place. But pastilla’s blend of spices and crunchy-sweet topping gives it the edge for festive occasions.
