Moroccan Pulled Chicken Pastilla

Name: Moroccan Pulled Chicken Pastilla
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6
Ingredients: 3 tsp. vegetable oil; 2 onions, finely chopped; 1 1/2 tsp. ground ginger; 1 1/2 tsp. turmeric; 2 tsp. ground cinnamon; 1 tsp. salt; 1/2 tsp. black pepper; 6 bone-in chicken thighs, skin removed; 80 g dried apricots; Small bunch flat leaf parsley, finely chopped; 4 eggs, beaten; 100 g flaked almonds; 50 g icing sugar; 6 sheets shop-bought filo pastry; 50 g butter, melted

By Chloe MorganPublished: 13 March 2023

Jump to recipe

My mind was blown when I tried pastilla for the first time in Morocco, the buttery pastry combined with the sweet and savoury filling was delightful. And don't be put off, this Moroccan chicken pie is super easy to make and the combination of chicken, spices and sugar is seriously good.

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs

Ingredients

3 tsp.
vegetable oil
2
onions, finely chopped
1 1/2 tsp.
ground ginger
1 1/2 tsp.
turmeric
2 tsp.
ground cinnamon
1 tsp.
salt
1/2 tsp.
black pepper
6
bone-in chicken thighs, skin removed
80 g
dried apricots
Small bunch flat leaf parsley, finely chopped
4
eggs, beaten
100 g
flaked almonds
50 g
icing sugar
6
sheets shop-bought filo pastry
50 g
butter, melted

Directions

1. Step 1In a large frying pan over medium heat, add 2tbsp oil and onions. Stir and cook for 4-5 minutes or until translucent. Add the ginger, turmeric, half the ground cinnamon, salt and pepper. Stir and toast the spices for 2 minutes. Next add 300ml water and stir to combine. Once simmering, add the chicken thighs and turn them in the sauce so they are nicely coated. Cover tightly with a lid and simmer, on low, for 40 minutes, or until the chicken is cooked through.
2. Step 2Turn off the heat and remove the chicken from the pan. Once cool enough to touch, pull the chicken from the bone and return meat to the pan, discarding the bones. Place the pan back over medium heat and add the dried apricots, flat leaf parsley and eggs.
3. Step 3Scramble the eggs and stir for 5 minutes or until the sauce starts to thicken and dry, remove from the heat.
4. Step 4Pre-heat oven to 190°C (170°C).
5. Step 5Meanwhile, in a small frying pan over medium heat, add remaining oil, flaked almonds, icing sugar and cinnamon. Continually stir and toast the almonds for 3-4 minutes, or until starting to brown. Add 2tbsp water, stir and cook for 1-2 minutes, or until the almonds look glossy and toasted. Turn out onto a plate and leave to cool.
6. Step 6To assemble the pie, drape a sheet of filo over a pie case and gently push down into the bottom and edges. Lightly brush with melted butter, then drape another sheet over the top facing perpendicular to the other and brush with more butter. Repeat this step twice.
7. Step 7Top with half of the chicken mix and spread out evenly. Cover with a sheet of filo, brush with butter and crumble over half of the almond mix. Top with another layer of filo, brush with butter and add the remaining chicken mix. Finally, add another layer of filo, brush with butter, top with almond mix and cover with another layer of filo brushed with butter. Bring the draping filo pastry over the top and brush with the remaining melted butter. Bake in the oven for 35-40 minutes or until golden and crispy. Turn out and dust with icing sugar once cool.