Pastilla

Name: Pastilla
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 12 oz boneless skinless chicken breasts; 12 phyllo dough sheets; 1/2 cup sliced almonds, toasted; 2 eggs; 1/2 medium yellow onion, finely diced; 2 garlic cloves, minced; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp turmeric; 1/4 tsp ground cumin; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 4 tbsp butter, melted; 1/4 tsp salt; 2 tbsp powdered sugar

Crispy phyllo pastry filled with shredded chicken, almonds, eggs, and aromatic spices, finished with a dusting of powdered sugar and cinnamon for a sweet-savory balance.

65 minMediumServes 4410 cal/serving

MoroccanAppetizerOvenStandard

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Ingredients

12 oz boneless skinless chicken breasts
12 phyllo dough sheets
1/2 cup sliced almonds, toasted
2 eggs
1/2 medium yellow onion, finely diced
2 garlic cloves, minced
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp ground cumin
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
4 tbsp butter, melted
1/4 tsp salt
2 tbsp powdered sugar

Instructions

1

Preheat oven to 375°F. Poach 12 oz boneless skinless chicken breasts in simmering water for 12-15 minutes until it reaches 165°F internal temperature or no pink remains throughout. Shred and set aside.
2

In a skillet over medium heat, cook 1/2 medium finely diced yellow onion and 2 minced garlic cloves in a small amount of butter until soft, about 3 minutes.
3

Add shredded 12 oz boneless skinless chicken breasts to the skillet with 1/4 tsp ground ginger, 1/4 tsp turmeric, 1/4 tsp ground cumin, and 1/4 tsp ground cinnamon. Stir in 2 tbsp chopped fresh cilantro and 2 tbsp chopped fresh parsley. Cook for 2 minutes and remove from heat.
4

In a small bowl, beat 2 eggs with a pinch of 1/4 tsp salt. Stir the beaten eggs into the chicken mixture until combined.
5

Fold in 1/2 cup toasted sliced almonds. Lay one 12 phyllo dough sheets sheet and brush with melted 4 tbsp melted butter. Place another sheet on top and brush again. Spoon half the filling onto one corner.
6

Fold 12 phyllo dough sheets into a triangle, continuing to fold over itself until you have a neat package. Brush with 4 tbsp melted butter. Repeat with remaining sheets and filling.
7

Place pastillas on a baking sheet and bake for 18-22 minutes until golden brown. Dust with 2 tbsp powdered sugar and a pinch of 1/4 tsp ground cinnamon before serving.

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Questions

What is Pastilla?

Crispy phyllo pastry filled with shredded chicken, almonds, eggs, and aromatic spices, finished with a dusting of powdered sugar and cinnamon for a sweet-savory balance. This reference files it under Moroccan appetizer: made in the oven, rated medium and about 65 minutes start to finish.

How do I know when Pastilla is done?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown. A reading of 165 F on a thermometer settles it.

What can I use instead of powdered sugar in Pastilla?

The entry for Pastilla calls for 2 tbsp powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I use chicken thighs instead of chicken breasts in Pastilla?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pastilla uses 12 oz boneless skinless chicken breasts.

Does Pastilla contain tree nuts?

Yes: 1/2 cup sliced almonds, toasted. The full allergen list for this entry is gluten, dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Moroccan Harissa sauce
Sambal Hijau sauce
Salted Honeydew Sea Salt Cream Tea drink

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