Moroccan Chicken Pastilla Recipes

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SPICED CHICKEN & APRICOT PASTILLA

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

Provided by Cassie Best

Categories     Dinner, Lunch

Time 1h25m

Number Of Ingredients 18



Spiced chicken & apricot pastilla image

Steps:

  • Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
  • Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
  • Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
  • Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

2 tbsp rapeseed oil or vegetable oil
2 onions , halved and sliced
2 garlic cloves , crushed
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp fennel seeds
4 chicken legs
500ml chicken stock
1 tbsp clear honey
50g ground almonds
1 lemon , zested and 1/2 juiced
85g dried apricots , quartered
small bunch parsley , chopped
270g pack filo pastry (7 sheets)
75g butter , melted
icing sugar and cinnamon, for dusting (optional)

MOROCCAN CHICKEN PIE

This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.

Provided by David Tanis

Categories     dinner, pies and tarts, poultry, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 22



Moroccan Chicken Pie image

Steps:

  • Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
  • Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
  • Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
  • Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
  • Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
  • Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
  • Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
  • Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
  • Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
  • Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
  • Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
  • Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram

3 pounds large skin-on, bone-in chicken thighs (6 to 8 thighs)
Salt and pepper
2 tablespoons extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon crumbled saffron
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
4 cups chicken broth
1 cup golden raisins, soaked in hot water and drained
1 pound ricotta
2 tablespoons chopped mint
3 tablespoons diced preserved lemon, skin only, rinsed
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 cup roughly chopped toasted almonds
1 cup roughly chopped toasted pistachios
14 (12-by-17-inch) sheets phyllo
3/4 pound unsalted butter (3 sticks), melted
Confectioners' sugar, for garnish

MOROCCAN PASTILLA

I had this meat pie 11 years ago when I was in Moroccan pastry shop. I have tried to figure out how to make it with utter failure several times before I finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. It takes a lot of work, but it is so worth it. It's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. Every step produces a different ingredient to put together at the end. Also, the food processor is your friend.

Provided by Paisley Monsoon

Categories     Savory Pies

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 22



Moroccan Pastilla image

Steps:

  • THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
  • THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
  • THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
  • THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
  • THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
  • THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
  • THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
  • FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
  • Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
  • Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
  • Bake until well browned and heated through (45 minutes to an hour).
  • Remove the pan sides.
  • Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
  • Serve immediately, cut into the marked wedges.

Nutrition Facts : Calories 637.2, Fat 44.4, SaturatedFat 18.8, Cholesterol 266, Sodium 1196.4, Carbohydrate 34.4, Fiber 4.3, Sugar 9.4, Protein 27.1

1/2 lb phyllo dough
4 chicken breasts
2 small onions
1 1/2 teaspoons salt
1 teaspoon fresh thyme
2 cups water
1/4 cup mushroom
1 potato
1 carrot
1/8 cup green peas
1/8 cup corn
1 cup almonds
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup butter or 1 cup margarine
6 eggs
2 garlic cloves
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons of fresh mint or 2 tablespoons parsley

MOROCCAN CHICKEN PASTILLA

Another recipe from a good friend of mine taught me also who's from Morocco. When I first tasted it, it was soo delicious and I wanted more. It's a long process, but it's worth it!

Provided by Darla Mays

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Moroccan Chicken Pastilla image

Steps:

  • In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.
  • In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.
  • In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.
  • Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.

Nutrition Facts : Calories 1751.5, Fat 63.6, SaturatedFat 9.9, Cholesterol 385.7, Sodium 1878.6, Carbohydrate 223.3, Fiber 14.7, Sugar 54.7, Protein 74

4 boneless skinless chicken breasts
salt, pepper
1 bunch fresh parsley, sprigs
ginger
6 eggs, 1 egg beaten
2 cups almonds, blanched, browned on the stove
12 phyllo pastry
1 cup sugar
cinnamon

CHICKEN & ALMOND PASTILLAS

Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h50m

Yield Makes 6

Number Of Ingredients 19



Chicken & almond pastillas image

Steps:

  • Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
  • Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
  • For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

50g butter , melted, plus 1 tbsp for the pan
1 red onion , finely chopped
thumb-sized piece ginger , grated
2 garlic cloves , crushed
1 tbsp cinnamon , plus ½ tsp for dusting
10 cardamom pods , seeds removed
1 tsp turmeric
6 boneless chicken thighs , skin removed
1 tbsp plain flour
500ml chicken stock
1 tbsp clear honey
100g ground almond
zest 1 orange
85g dried apricot , chopped
50g toasted flaked almond
small handful parsley , chopped
6 sheets feuille de brick or filo pastry
1 large egg , beaten
icing sugar , for dusting (optional)

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From thecookbookpublisher.com


PASTILLA (MOROCCAN CHICKEN PIE) - CHOCOLATES & CHAI
Prepare the filling. Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins. Chop up into small pieces. Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar. Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half.
From chocolatesandchai.com


COOKING MOROCCAN CHICKEN PASTILLA/BASTILA: FOOD INSPIRED BY MY …
Pastilla Filling: Preheat oven to 350 degrees. In a large pot, heat 4 tablespoons of olive oil and add the chicken, onions, turmeric, ginger, saffron, salt, and pepper. Let the chicken and onion mixture cook over medium heat for 15 minutes stirring/turning over chicken occasionally. Add the parsley and coriander along with 1 cup water. Bring to ...
From thejazzynation.com


CHICKEN BASTILLA - THE MOROCCAN FOOD
Cut tһе chicken іntо pieces, and put іt іn а pot. add tһе spices (salt,saffron,pepper,turmeric and ginger). add а ӏіttӏе water аnԁ cook fог 6 minutes,stirring ѕо tһаt tһе chicken іѕ wеӏӏ impregnated spices. Add tһе onion and cut it іntо slices, tһе butter, а bunch оf parsley finely chopped.
From themoroccanfood.com


MOROCCAN CHICKEN & FRANGIPANE PASTILLA - OUR MODERN KITCHEN
Place a large pan over a medium-high heat with a lug of olive oil. Add the chicken breast into the pan and cook for about 1 minute on each side until sealed. Remove from the pan and reduce the heat to medium. Add the onions into …
From ourmodernkitchen.com


MOROCCAN CHICKEN PASTILLA - SOLO FOOD - RECIPES FOR ONE
A Moroccan chicken pastilla with onions, fine herbs (parsley and cilantro), saffron and cinnamon, and with a layer of almonds! A pure marvel!
From solofood.fr


BEST PASTILLA (SKILLET CHICKEN PIE) - THE MEDITERRANEAN DISH
In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and sear until brown on both sides (about 5 minutes or so). Remove the chicken from the pan and set aside for now. In the same pan, add the onion slices and garlic, if needed, add a little more olive oil.
From themediterraneandish.com


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