Moroccan Chicken Pastilla with Almonds | Asia Society

Moroccan Chicken Pastilla with Almonds

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Pastilla 1
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September 13, 2021 — Asia Society Korea kicked off its halal food series by collaborating with the Embassy of the Kingdom of Morocco to introduce pastilla, a type of Moroccan pie. The halal dish is a delicious appetizer, often served at the beginning of special meals, and is one of the most emblematic of Moroccan foods.

Pastilla is usually prepared with poultry or seafood, and traditionally, the highest quality of pies would be made with pigeon meat. Although there is no pigeon in this pastilla, we are sure you will enjoy the flavors of the special recipe we have shared with you. Our halal meat pie is made with crispy pastry, almonds, and a tender chicken filling, processed and prepared according to Islamic law.

#EatTasteLearn encourages you to try healthy cuisine by promoting a sustainable food culture. Do not hesitate to join us with this ecological initiative!

 

MAIN INGREDIENT

  • 1 whole (skinless) chicken split into 4 parts
  • 4.4 lb finely chopped onion
  • 1 parsley head finely chopped
  • 1/2 head coriander diced
  • 3 cinnamon sticks
  • 10 saffron petals
  • 2 tbsp. coffee ginger
  • 1 C. pepper
  • 1 C. of ghee or clarified butter
  • 8 cl of oil
  • Salt
  • 1 cup of honey
  • 4 eggs

[For almonds]

  • 650 g of blanched almonds
  • 100 g icing sugar (or according to taste)
  • 1 C. cinnamon powder

[For the Dough]

  • Use phyllo sheets or 400 g of pastilla leaves
  • 80 g of butter
  • Oil for cooking
  • 1 egg yolk

[For the Garnish]

  • Powdered sugar
  • Cinnamon powder


INSTRUCTIONS

  • In a cast-iron skillet or heavy-bottomed pot, insert chicken, onion, butter, oil, and herbs.
  • Cook over low heat. The onion needs to melt into the chicken and with the spices. Remove chicken once it is thoroughly cooked and discard the bones.
  • On low heat, add honey to the sauce, stir until the onion takes the consistency of a jam.
  • Separate oil from “jam” and reserve for the pastilla or (phyllo) leaves.
  • Add boneless chicken into the onion sauce.
  • Add the eggs.
  • Cook the filling on low heat for 2 to 3 minutes. Set aside.
  • Fry or grill the blanched almonds until they turn into golden sunset yellow.
  • Finely chop the almonds and mix with powdered sugar and cinnamon.
  • Mix the reserved oil with melted butter. Coat the phyllo or pastilla sheets.
  • Insert the stuffing in order to have two layers, then use the pastilla sheets to cover the stuffing (as a pie).
  • In a cast-iron pan, brown the pastilla in an oven preheated to 200°C-240°C.
  • Decorate the pastilla in a lattice pattern with the cinnamon-sugar mixture.

 

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