Description
This chicken pastilla is a crisp filo pie featuring warmly spiced chicken and a lightly sweet almond layer. It is an impressive use for leftover roasted chicken.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 garlic cloves finely grated
- 1 teaspoon fresh ginger finely grated
- 3 cups cooked chicken shredded
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 cup chicken stock
- 1 tablespoon honey
- 2 large eggs lightly beaten
- 1/4 cup fresh parsley chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup almond flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon (for almond layer)
- 6 sheets filo dough
- 6 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch round baking dish.
- Heat olive oil in a large skillet over medium heat and cook the onion for 6 to 8 minutes until soft and translucent.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Stir in shredded chicken, cinnamon, turmeric, salt, pepper, and chicken stock. Cook 5 minutes until nearly dry.
- Reduce heat to low, stir in honey, then slowly add beaten eggs while stirring constantly. Cook 1 minute until just set.
- Remove from heat and stir in parsley.
- In a small bowl, mix almond flour, powdered sugar, and cinnamon.
- Lay one sheet of filo in the baking dish, letting edges hang over. Brush with butter. Repeat with remaining sheets, rotating slightly and brushing each with butter.
- Spread chicken filling evenly over the pastry, then sprinkle almond mixture evenly on top.
- Fold pastry edges over the filling and brush with remaining butter.
- Bake for 30 to 35 minutes until deeply golden and crisp.
- Rest 5 minutes before slicing and serving.
Notes
- Serve warm for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Moroccan