The Moroccan Chicken Pastilla (also known as bastilla or pastilla) is a savory-sweet dish that captures the essence of Moroccan cuisine. Traditionally made with pigeon, today, chicken is commonly used as a filling. This pie, composed of phyllo dough, shredded chicken, almonds, and spices such as cinnamon, blends layers of textures and flavors that reflect Morocco’s rich culinary heritage. In this article, we’ll explore its origins, the recipe, and tips for preparing it yourself.
Cultural Origins of Moroccan Chicken Pastilla
Pastilla has deep roots in both Andalusian and North African cooking traditions. It’s believed to have been inspired by Andalusian immigrants who introduced the concept of layered pastries to Morocco. The dish was once a luxury reserved for special occasions like weddings, feasts, and celebrations, but today, it’s enjoyed across Morocco and beyond.
Key Ingredients for Moroccan Chicken Pastilla
Creating an authentic Moroccan chicken pastilla involves layering distinct ingredients that make the dish both savory and sweet. Here’s a breakdown of the key components:
- Chicken: The main protein, typically seasoned with saffron, ginger, and turmeric for a rich flavor. It’s shredded and cooked until tender.
- Phyllo Dough: Known as warqa in Morocco, this forms the flaky, golden crust of the pastilla.
- Almonds: These add a delightful crunch and sweetness when combined with powdered sugar and a dash of orange blossom water.
- Eggs: Scrambled in the chicken juices, the eggs lend a custard-like richness to the filling.
- Spices: The iconic Moroccan spices in pastilla include saffron, cinnamon, ginger, and turmeric. These spices are integral to the dish’s aromatic and bold flavor profile.
Step-by-Step Guide to Making Moroccan Chicken Pastilla
1. Preparing the Chicken Filling
To start, sauté chicken with aromatic spices like saffron, ginger, and turmeric. The chicken should be cooked until tender. Afterward, shred the chicken into small, bite-sized pieces, discarding any bones. The juices from the chicken will help flavor the eggs later on.
2. Making the Almond Mixture
Almonds are a key component of pastilla. First, fry the almonds until golden, then grind them with powdered sugar and a touch of orange blossom water. This creates a sweet, floral almond filling that contrasts the savory chicken mixture.
3. Scrambling the Eggs
In the same pan used to cook the chicken, scramble eggs with the remaining chicken juices. This creates a soft, custard-like filling that adds richness to the pie. Be sure to mix it thoroughly to ensure the eggs integrate well with the chicken mixture.
4. Assembling the Pastilla
Now, it’s time to assemble the pie. Lay sheets of phyllo dough in a round baking pan, brushing each sheet with melted butter to create a golden, flaky crust. Layer the shredded chicken, almond mixture, and scrambled eggs in between the dough. Wrap the layers of phyllo dough around the filling to form a parcel. Brush the top with butter before baking.
5. Baking
Place the assembled pastilla in the oven at 375°F (190°C) for about 20 minutes, or until the pastry turns golden brown and crispy. Once baked, remove from the oven and let it cool slightly before garnishing with a generous dusting of powdered sugar and cinnamon.
Tips for Making Moroccan Chicken Pastilla
- Handling Phyllo Dough: Phyllo dough can be delicate. Make sure to handle it carefully and brush each sheet with butter to prevent tearing. You may want to keep the dough covered with a damp cloth to prevent it from drying out.
- Balancing Sweetness: The traditional recipe combines sweet and savory elements. Adjust the amount of cinnamon and sugar on top to suit your taste.
- Fresh Spices: To get the most out of your cinnamon, saffron, and other spices, make sure they’re fresh. This is crucial for an authentic flavor.
Serving Moroccan Chicken Pastilla
This dish is often served as a starter at special occasions or large gatherings. The powdered sugar and cinnamon topping is essential to its unique flavor, and it’s best paired with Moroccan mint tea or a fresh Moroccan salad. For variety, you can also try different versions, such as seafood pastilla or vegetarian pastilla, which use similar ingredients but with different fillings.
Frequently Asked Questions
What is Moroccan pastilla made of?
Pastilla typically consists of chicken (or pigeon), almonds, spices, eggs, and phyllo dough.
Can I use chicken instead of pigeon?
Yes, chicken is widely used today instead of pigeon, which was originally used in pastilla.
How do I keep phyllo dough from tearing?
Brush each layer of phyllo dough with melted butter and handle it gently to prevent it from drying or tearing.
Is pastilla sweet or savory?
Pastilla is both! The filling is savory, while the topping adds a sweet note through powdered sugar and cinnamon.
Can I make pastilla ahead of time?
Yes, you can prepare the pastilla in advance, assemble it, and bake it just before serving for the best results.
Conclusion
The Moroccan chicken pastilla is a savory-sweet pie that perfectly captures the flavors and textures of Moroccan cuisine. Its flaky crust, combined with the richness of the chicken, almonds, and aromatic spices, makes it a truly unique dish. Whether you’re preparing it for a special occasion or just want to try something new, making Moroccan chicken pastilla at home brings a taste of Morocco into your kitchen.
For a deeper dive into the Moroccan spices that enhance pastilla’s flavor, check out The Foodie Bunch.