Moroccan Chicken Pastilla, also known as Chicken Bastilla, is an elegant sweet-and-savory pie traditionally served at weddings, celebrations, and special family gatherings. Delicate warqa pastry encloses tender spiced chicken, a rich onion-and-egg filling, and crunchy almonds flavored with cinnamon, sugar, and orange blossom water. Baked until crisp and golden, the pastilla is finished with powdered sugar and cinnamon for an unforgettable combination of Moroccan flavors and textures.
Recipe Information
- Cuisine: Moroccan
- Course: Main Course
- Preparation Time: 45 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: Approximately 2 hours 15 minutes
- Servings: 8–10
- Difficulty: Intermediate
- Cooking Method: Stovetop and oven
- Oven Temperature: 180°C (350°F)
Ingredients
For the Chicken Filling
- 1.5 kg chicken, cut into pieces
- 5 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- A generous pinch of saffron threads, soaked in ¼ cup warm water
- 1½ teaspoons salt, or to taste
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 8 large eggs
For the Almond Filling
- 400 g blanched almonds
- Vegetable oil, for frying
- 120 g granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons orange blossom water
For Assembling the Pastilla
- 10–12 large sheets of warqa pastry
- 120 g melted butter
- 1 egg yolk, lightly beaten, for sealing
For Garnishing
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
Preparation Method
1. Cook the Chicken
Place the chicken pieces, sliced onions, olive oil, butter, ginger, turmeric, cinnamon, black pepper, saffron water, salt, parsley, and cilantro in a large heavy-bottomed pot.
Mix well to coat the chicken with the spices. Cover and cook over medium-low heat for approximately 45–60 minutes, turning the pieces occasionally, until the chicken is completely cooked and tender.
Add a small amount of water only if necessary to prevent the ingredients from sticking. The onions and chicken will release moisture during cooking.
2. Shred the Chicken
Remove the cooked chicken from the pot and allow it to cool slightly. Discard the skin and bones, then shred the meat into small pieces. Set the shredded chicken aside.
3. Reduce the Onion Sauce
Leave the onion mixture in the uncovered pot and cook it over medium heat until most of the liquid evaporates. Stir regularly to prevent burning.
The mixture should become thick and concentrated rather than watery. This step is important because excess moisture can make the pastry soggy.
4. Prepare the Egg Filling
Lightly beat the eggs in a separate bowl. Gradually pour them into the reduced onion mixture while stirring continuously.
Cook over medium-low heat until the eggs are softly scrambled and incorporated into the onions. Continue cooking until the filling is thick and no excess liquid remains. Remove it from the heat and allow it to cool completely.
5. Prepare the Almond Filling
Fry the blanched almonds in vegetable oil until lightly golden. Drain them thoroughly on paper towels and allow them to cool.
Coarsely grind the almonds in a food processor. They should remain slightly crunchy and should not become a smooth paste.
Mix the ground almonds with the granulated sugar, cinnamon, and orange blossom water. Set aside.
6. Prepare the Baking Pan
Preheat the oven to 180°C (350°F).
Generously brush a round baking pan, approximately 30–32 cm in diameter, with melted butter.
Arrange 5–6 sheets of warqa pastry in an overlapping circle. Allow a large portion of each sheet to hang over the edges of the pan. Brush every sheet lightly with melted butter before adding the next one.
Place an additional buttered pastry sheet in the center to strengthen the base.
7. Add the Chicken Layer
Spread the shredded chicken evenly across the pastry base. Press it gently into a compact, level layer.
Avoid adding any remaining cooking liquid because it can soften the pastry.
8. Add the Onion-and-Egg Layer
Spread the cooled onion-and-egg mixture evenly over the shredded chicken. Make sure the filling reaches the edges without becoming too thick in the center.
9. Add the Almond Layer
Distribute the sweetened almond mixture evenly over the egg filling. Press it down gently to create an even surface.
10. Fold and Seal the Pastilla
Fold the overhanging pastry sheets over the filling toward the center. Brush them with melted butter as you fold.
Place 2–3 additional buttered warqa sheets over the top. Carefully tuck their edges underneath the pastilla to create a smooth, round shape.
Brush the surface with melted butter and use the beaten egg yolk to seal any loose edges.
11. Bake the Chicken Pastilla
Bake in the preheated oven for approximately 35–45 minutes, or until the pastry becomes crisp and evenly golden brown.
If the underside requires additional browning, carefully transfer the pastilla to a flat baking tray and return it to the oven for a few minutes.
12. Garnish and Serve
Allow the chicken pastilla to rest for approximately 10 minutes after baking.
Dust the surface evenly with powdered sugar. Create decorative lines or a traditional diamond pattern using ground cinnamon.
Serve the Moroccan Chicken Pastilla warm as a main course for celebrations, family gatherings, or special occasions.
Important Tips for the Best Chicken Pastilla
- Allow every filling layer to cool completely before assembling the pastilla.
- Reduce the onion-and-egg mixture thoroughly to prevent soggy pastry.
- Keep the almonds slightly coarse for a pleasant crunchy texture.
- Brush each warqa sheet lightly with butter for a crisp, golden finish.
- Assemble the pastilla shortly before baking for the best texture.
- If warqa pastry is unavailable, thin phyllo pastry can be used, although the texture will be slightly different.
Serving the recipe:
If you exercise, you can eat this meal after your training session as a protein-rich and nutritious meal for the body.
You can serve this Moroccan chicken pastilla with traditional Moroccan salads.
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Show nutritional value
Estimated Nutritional Value
Based on 10 servings, each serving is approximately one medium slice:
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 740 kcal |
| Protein | Approximately 32 g |
| Carbohydrates | Approximately 55 g |
| Total Fat | Approximately 44 g |
| Saturated Fat | Approximately 10 g |
| Dietary Fiber | Approximately 5 g |
| Total Sugars | Approximately 20 g |
| Sodium | Varies according to salt and pastry |
Estimated Value for the Whole Pastilla
- Calories: approximately 7,400 kcal
- Protein: approximately 320 g
- Carbohydrates: approximately 550 g
- Total fat: approximately 440 g
- Dietary fiber: approximately 50 g
Key Nutritional Benefits
- High-quality protein: Chicken, eggs, and almonds support muscle maintenance and recovery.
- Energy-rich meal: Pastry, almonds, sugar, and fats provide substantial energy.
- Unsaturated fats: Almonds and olive oil supply primarily heart-friendly unsaturated fats.
- Essential minerals: Almonds and chicken provide magnesium, iron, zinc, phosphorus, and selenium.
- Vitamin E: Almonds are a valuable source of vitamin E and antioxidants.
These values are estimates and may vary according to the chicken cut, pastry quantity, frying-oil absorption, serving size, and amount of butter and sugar used. Moroccan chicken pastilla is energy-dense, so smaller portions may be preferable when it is served with additional dishes.
Frequently Asked Questions
1. What is Moroccan Chicken Pastilla?
Moroccan Chicken Pastilla is a traditional sweet-and-savory pie made with crisp warqa pastry, spiced shredded chicken, an onion-and-egg filling, and sweetened almonds flavored with cinnamon and orange blossom water.
2. Is it called pastilla, bastilla, or b’stilla?
All three names refer to the same Moroccan dish. The spelling varies according to how the Arabic name is transliterated. “Chicken Pastilla” and “Chicken Bastilla” are the most common English spellings.
3. Is Moroccan Chicken Pastilla sweet or savory?
It combines both flavors. The chicken, onions, eggs, herbs, and spices create a savory filling, while the almonds, sugar, cinnamon, and powdered-sugar garnish provide delicate sweetness.
4. What is warqa pastry?
Warqa is a very thin Moroccan pastry traditionally used for pastilla and briouats. It becomes light, crisp, and flaky when brushed with butter and baked.
5. Can I substitute phyllo pastry for warqa?
Yes. Thin phyllo pastry is the most practical substitute when Moroccan warqa is unavailable. Use several overlapping sheets and brush each one lightly with melted butter.
6. What type of chicken works best for pastilla?
Bone-in chicken pieces provide excellent flavor and remain tender during cooking. Once cooked, remove the skin and bones and shred the meat finely before assembling the pastilla.
7. How do I know when the chicken is fully cooked?
The meat should be tender and separate easily from the bones. Its internal temperature should reach at least 74°C (165°F) at the thickest part.
8. Why must the onion sauce be reduced?
Excess liquid can make the pastry soggy. Cook the onion mixture uncovered until it becomes thick and concentrated before adding the beaten eggs.
9. How should the egg filling be cooked?
Gradually add the beaten eggs to the reduced onion mixture while stirring continuously. Cook until the eggs are incorporated and the filling is thick, moist, and free from excess liquid.
10. Should the almonds be finely or coarsely ground?
Grind them coarsely so the filling retains a pleasant crunchy texture. Avoid processing the almonds into a smooth paste.
11. Can the almonds be roasted instead of fried?
Yes. Roasting reduces the amount of frying oil and still produces a rich flavor. Roast them until lightly golden, allow them to cool, and then grind them coarsely.
12. Is orange blossom water essential?
It gives the almond filling a distinctive Moroccan aroma. It may be omitted when unavailable, but the finished pastilla will have a less traditional flavor.
13. How do I prevent Chicken Pastilla from becoming soggy?
Reduce the onion-and-egg filling thoroughly, avoid adding chicken cooking liquid, cool every filling completely, and assemble the pastilla shortly before baking.
14. Why must the fillings cool before assembly?
Hot filling produces steam that can soften or tear the delicate pastry. Completely cooled fillings help the warqa remain crisp during baking.
15. How do I keep warqa pastry from drying out?
Keep unused sheets covered with a clean, slightly damp cloth while assembling the pastilla. Work with one sheet at a time and avoid soaking the cloth.
16. What temperature should I use to bake Chicken Pastilla?
Bake it in a preheated oven at 180°C (350°F) for approximately 35–45 minutes, or until the pastry is crisp and evenly golden brown.
17. Can Moroccan Chicken Pastilla be prepared in advance?
Yes. Prepare the chicken, egg, and almond fillings one day in advance and refrigerate them separately. Assemble the pastilla shortly before baking for the crispiest result.
18. Can I freeze Chicken Pastilla?
Yes. Assemble the pastilla without baking or decorating it, wrap it tightly, and freeze it for up to two months. Bake it directly from frozen, allowing additional cooking time.
19. How is Moroccan Chicken Pastilla traditionally decorated?
The baked pastilla is lightly dusted with powdered sugar and decorated with ground cinnamon, often arranged in lines or a diamond lattice pattern.
20. What can I serve with Chicken Pastilla?
Serve it with traditional Moroccan salads such as zaalouk, taktouka, carrot salad, or beet salad. Because pastilla is rich and filling, light salads complement it particularly well.
21. How many people does this recipe serve?
A large 30–32 cm Chicken Pastilla generally serves 8–10 people, depending on whether it is presented as a main course or as part of a larger Moroccan meal.
22. What is the estimated nutritional value per serving?
When divided into ten portions, each serving provides approximately 740 calories, 32 g of protein, 55 g of carbohydrates, 44 g of fat, and 5 g of dietary fiber. These values are estimates.
23. How should leftover Chicken Pastilla be stored?
Place leftovers in an airtight container and refrigerate them within two hours. Consume them within 3–4 days.
24. What is the best way to reheat Chicken Pastilla?
Reheat it in a preheated oven at 180°C (350°F) until thoroughly hot and crisp. Avoid using the microwave when possible because it can soften the pastry.
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