Looking for something special to serve at your Shabbat table? This Moroccan pastilla delivers on all fronts: a golden, flaky phyllo crust encasing a rich filling of tender chicken, caramelized onions, toasted almonds, and warm spices with a subtle sweetness.
Ingredients
For the pastilla:
- 1 package phyllo dough
- 600 grams chicken thighs or breast
- 4 large onions, thinly sliced
- ½ cup toasted almonds, chopped
- 3 eggs
- Handful of fresh parsley, chopped
- 2 tablespoons honey
- 1 teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- Pinch of nutmeg
- Salt and black pepper to taste
- Olive oil for brushing
Optional for serving:
- Powdered sugar
- Ground cinnamon
Preparation
1. Heat a small amount of oil in a wide skillet and cook the sliced onions over medium-low heat until soft, golden, and caramelized.
2. Add the chicken along with the cinnamon, turmeric, ginger, nutmeg, salt, and pepper.
3. Continue cooking until the chicken is fully cooked through.
4. Remove the chicken from the pan, shred or cut it into thin strips, and return it to the skillet with the onions.
5. Stir in the honey and chopped parsley.
6. Beat the eggs and gradually add them to the mixture while stirring, until everything comes together into a thick, moist filling.
7. Remove from heat, allow to cool, then mix in the chopped almonds.
8. Line a round baking pan with several sheets of phyllo dough, allowing some to hang over the edges.
9. Brush olive oil lightly between each layer.
10. Transfer the filling to the pan and spread evenly.
11. Fold the overhanging phyllo over the filling, then add one or two more sheets on top to create a sealed package.
12. Brush the top with olive oil.
13. Bake in an oven preheated to 180°C (350°F) for 30-35 minutes, until the pastilla is golden and crispy.
14. Let it rest for a few minutes before slicing.
For a traditional Moroccan presentation, dust the top with powdered sugar and a sprinkle of cinnamon before serving.
