A classic jewel of Moroccan cuisine, Chicken Pastilla is a savory-sweet pie that combines tender spiced chicken, fragrant herbs, ground almonds, and eggs, all wrapped in crisp, buttery phyllo pastry. Finished with a dusting of powdered sugar and cinnamon, this dish is traditionally served at weddings and festive occasions. Rich, aromatic, and texturally dynamic, it’s a celebration in every bite.

Why You’ll Love This Recipe

Moroccan Chicken Pastilla offers a unique balance of sweet and savory flavors, set within the irresistible crispness of golden-baked phyllo. The filling is deeply flavorful, thanks to warm spices like cinnamon and ginger, fresh herbs, and the optional floral touch of orange blossom water. Whether you’re entertaining guests or looking to recreate the magic of Moroccan cooking at home, this dish is a true showstopper with an unforgettable taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1.5 lb (700g) boneless chicken thighs or breast, cut into chunks
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp turmeric
Salt and black pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
4 eggs
1/2 cup ground almonds
1 tbsp orange blossom water (optional)

For assembly:

6–8 sheets of phyllo dough
1/4 cup melted butter
2 tbsp powdered sugar (for topping)
1 tsp ground cinnamon (for topping)

directions

Heat olive oil in a large pan over medium heat. Sauté onions and garlic until softened.
Add chicken pieces along with cinnamon, ginger, turmeric, salt, and pepper. Cook for 15–20 minutes until chicken is cooked through and tender.
Remove chicken from the pan and shred it.
Reduce the sauce in the pan slightly. Beat the eggs and whisk them into the sauce to create a thickened, creamy mixture.
Return shredded chicken to the pan and mix with the egg mixture, chopped parsley, cilantro, and orange blossom water (if using). Let it cool.
In a small bowl, mix ground almonds with 1 tbsp sugar and a pinch of cinnamon.
Preheat oven to 375°F (190°C).
Butter a round baking dish or pie pan. Layer 3 sheets of phyllo dough into the dish, brushing each sheet with butter and letting the edges hang over the sides.
Spread the chicken mixture evenly, followed by a layer of the almond mixture.
Fold the overhanging phyllo over the filling. Add 2 more buttered phyllo sheets on top to seal the pie.
Brush the top with melted butter and bake for 25–30 minutes until golden and crisp.
Allow to cool slightly, then dust the top with powdered sugar and cinnamon before serving.

Servings and timing

Servings: 6
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

Seafood pastilla: Substitute chicken with a mix of shrimp and white fish, often paired with vermicelli noodles in Moroccan seafood pastilla.
Vegetarian version: Use sautéed mushrooms, chickpeas, and almonds as the base for a meat-free variation.
Use puff pastry: For a simpler version, use puff pastry instead of phyllo for quicker assembly.
Add raisins: Mix a handful of golden raisins into the almond layer for extra sweetness.
Spice twist: Incorporate a pinch of saffron or ras el hanout for deeper Moroccan flavor.

storage/reheating

Store leftover pastilla in the refrigerator, tightly wrapped, for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp. Avoid microwaving, as it may make the pastry soggy. Pastilla can also be frozen before baking; wrap well and bake from frozen, adding extra time as needed.

FAQs

What is pastilla traditionally made with?

Traditional Moroccan pastilla is made with pigeon or chicken, layered with eggs, spiced almonds, and wrapped in thin pastry, topped with sugar and cinnamon.

Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough is perfect for this recipe. Just handle it gently and keep it covered to prevent drying.

Is orange blossom water necessary?

It’s optional, but it adds a beautiful floral note that enhances authenticity and complexity.

Can I make this dish in advance?

Yes, assemble it ahead of time and refrigerate unbaked. Bake just before serving for best texture.

Can I freeze pastilla?

Absolutely. Wrap tightly before baking and freeze for up to 1 month. Bake directly from frozen.

How do I keep phyllo pastry from tearing?

Handle it gently, keep it covered with a damp towel, and brush each sheet with butter to keep it pliable.

What can I serve with pastilla?

Serve with a light Moroccan salad, harira soup, or mint tea for a traditional meal.

Is this dish sweet or savory?

It’s both—savory from the chicken and herbs, sweet from the almonds and sugar topping. The contrast is part of its charm.

What size dish should I use?

An 8- or 9-inch round pie dish or cake pan works well.

Can I make mini pastillas?

Yes, assemble smaller versions using muffin tins or smaller phyllo squares for individual servings.

Conclusion

Moroccan Chicken Pastilla is a dazzling dish that brings together savory, sweet, and aromatic elements in perfect harmony. Wrapped in crisp phyllo and bursting with flavor, it’s both comforting and celebratory. Whether you’re exploring North African cuisine or preparing a festive meal, this recipe offers a rich culinary experience worth savoring.