Moroccan Pastilla with Chicken and Almonds

Steps

1. 1

   Toast the almonds

   • Heat a dry 10-inch (25 cm) skillet over medium heat.
   • Add the almonds and toast, stirring frequently, for 5–6 minutes until fragrant and lightly golden.
   • Transfer to a plate and let cool for 2 minutes, then coarsely chop them—some pieces should be about the size of a pea, others slightly larger, so the filling has varied texture.
   • Set aside.

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   Ready when: Almonds are fragrant and light golden brown

   Tip: Toast the almonds first so they stay crunchy in the filling rather than softening from the cooking liquid

2. 2

   Sear and simmer chicken

   • In a large heavy-bottomed pot (5–6 quart), melt 2 tablespoons of butter over medium-high heat.
   • Pat the chicken thighs dry and season both sides with a pinch of salt and pepper.
   • Sear them for 3 minutes per side, browning the exterior.
   • Add the diced onion, minced ginger, and minced garlic; sauté for 2 minutes until fragrant.
   • Stir in the ground cinnamon, turmeric, cumin, and the remaining salt and pepper.
   • Pour in ¾ cup water, reduce heat to medium-low, and simmer uncovered for 20–25 minutes until the chicken is cooked through and the liquid has reduced by half.
   • You should have about ¼ cup liquid remaining.

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   Ready when: Chicken is tender and cooked through (no pink at bone); liquid is reduced to about ¼ cup

   Tip: Don't cover the pot—you need the liquid to reduce and concentrate. If it's reducing too quickly, lower the heat slightly

3. 3

   Shred chicken and cool

   • Transfer the chicken to a plate and let cool for 5 minutes until you can handle it comfortably.
   • Using two forks or your fingers, shred the meat into bite-sized pieces, discarding any bones.
   • Return the shredded chicken to the pot with the cooking liquid and stir in the chopped cilantro and parsley.
   • Taste and adjust seasoning if needed.
   • Let the mixture cool to room temperature, about 10 minutes.

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   Ready when: Chicken is easily shredded into tender pieces; mixture is cooled to room temperature

   Tip: Cool the filling completely before adding the eggs or they will scramble from the residual heat

4. 4

   Scramble eggs into filling

   • In a small bowl, whisk together the 3 eggs with a pinch of salt until well combined.
   • Melt the remaining butter (2 tablespoons) in a small skillet over medium heat.
   • Add the whisked eggs and stir constantly, cooking until they form soft, small curds, about 2 minutes.
   • The eggs should be just set but still creamy—they will continue to cook slightly when folded into the filling.
   • Transfer to the bowl with the chicken mixture and fold together gently until evenly distributed.
   • Fold in the toasted chopped almonds.
   • The filling should be moist but not wet.

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   Ready when: Eggs form soft curds and are creamy, not firm or scrambled dry

   Tip: Scramble the eggs until they're slightly underdone—they finish cooking in the oven and should remain tender inside the pastilla

5. 5

   Brush pan and layer pastryOven 400°F / 205°C

   • Preheat the oven to 400°F (200°C).
   • Brush a 9-inch round cake pan or tart pan with removable bottom generously with melted butter.
   • Take one sheet of warka or phyllo and lay it flat in the center of the pan.
   • Brush lightly with melted butter, then rotate and lay another sheet on top at a slight angle, covering the bottom and sides.
   • Continue layering 4–5 sheets total, rotating each one and brushing with butter between layers, so that they overlap and hang over the edges of the pan.
   • This creates a cradle to hold the filling.

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   Ready when: Bottom and sides of pan are covered; several sheets overhang the edge

   Tip: Work quickly with phyllo or warka—it dries out fast. Keep unused sheets covered with a damp towel

6. 6

   Fill and fold pastilla

   • Spoon the cooled chicken and almond filling into the center of the pastry-lined pan, mounding it slightly.
   • Don't overfill—you need room to fold the pastry closed.
   • Fold the overhanging sheets up and over the filling, overlapping them in the center and brushing each fold with melted butter so they adhere.
   • You want the pastilla to look somewhat rustic—a few wrinkles and pleats are traditional and beautiful.

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   Ready when: Filling is enclosed; pastry is folded and brushed with butter

   Tip: If you have pastry sheets left over, layer 2–3 of them on top of the pastilla and brush with butter for extra crispness and color

7. 7

   Top with remaining pastry (optional but traditional)

   • If desired, layer 2–3 additional warka or phyllo sheets on top of the pastilla, brushing each with melted butter before adding the next.
   • This creates a more elegant finished appearance and extra crispy layers.
   • Tuck the edges under and brush the entire top generously with melted butter.

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   Ready when: Top is evenly brushed with butter and forms a golden dome

   Tip: This step is traditional but optional—it's what makes the pastilla look show-stopping on the table

8. 8

   Bake until goldenOven 400°F / 205°C

   • Place the pastilla on a baking sheet to catch any drips.
   • Bake in the preheated 400°F (200°C) oven for 25–30 minutes until the top is deep golden brown and crispy.
   • The pastry should sound crispy when you tap it gently.
   • Transfer the pastilla to a cooling rack or serving platter, still in the pan.
   • Let it rest for 5 minutes.

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   Ready when: Top is deep golden brown; pastry is crispy and sounds hollow when tapped

   Tip: If the top is browning too fast partway through, loosely tent it with foil. The interior is already cooked, so the oven time is only for crisping the pastry

9. 9

   Unmold and finish

   • Once the pastilla has rested for 5 minutes, carefully remove the pan sides or run a thin knife around the edge and slide it onto a serving platter (the bottom may stay attached, which is fine).
   • Combine the 1 tablespoon cinnamon and 1.5 tablespoons powdered sugar in a small fine-mesh sieve.
   • Dust the top of the pastilla generously with the cinnamon-sugar mixture in a decorative pattern.
   • This finishing touch is essential—it's both beautiful and adds the sweet-spice signature of traditional pastilla.

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   Ready when: Pastilla is unmolded and dusted evenly with cinnamon-sugar

   Tip: Dust the pastilla just before serving so the sugar doesn't dissolve into the pastry. If you're holding it for a short time, dust it right before bringing to the table