4-Moroccan Chicken Pastilla: The Highly Requested Fassi Recipe
Moroccan Chicken Pastilla: The Highly Requested Fassi Recipe
The Fassi chicken Pastilla (bastilla fasia)
Moroccan Chicken Pastilla The Fassi chicken Pastilla is one of the most famous luxurious Moroccan dishes, and the most popular among all types of Pastilla. It is mostly served on big occasions such as weddings, banquets, and family gatherings. It is prepared with onions, chicken, and Moroccan spices like ginger and cinnamon, and eggs and fried ground almonds are added to it. It is wrapped in pastry sheets and decorated with powdered sugar, cinnamon, and almond flakes to give it an attractive appearance that combines sweet and savory.
Ingredients
Method
♨️Chicken Cleaning & Prepping (Moroccan Chicken Pastilla)
- It is absolutely essential to clean chicken the traditional Moroccan way
- No matter where you buy it—whether from a modern supermarket or a local butcher in a traditional neighborhood
- the cleaning and soaking method remains the same, and it is a crucial step in the process
- To learn how to clean chicken the authentic Moroccan way, [click here].
💠1. Preparing the Chicken Marination (Moroccan Chicken Pastilla)
- Steep the Saffron: In a bowl, pour the hot water over the saffron threads, cover it,
- and let it sit for 1 hour to fully release its rich flavor and vibrant color.
- Mix the Spices: Add the salt, turmeric, ginger, and black pepper to the saffron water and mix well.
- Marinate the Chicken: Rub this spice mixture thoroughly onto the chicken pieces, ensuring every piece is well coated.
- Overnight Chilling: Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate overnight (for maximum flavor absorption).
💠2. Preparing the Onion & Egg Layer (Dagmira)
- Layer the Onions: In a large pot, place the thinly sliced onions along with ½ cup of vegetable oil and ½ cup of olive oil.
- Arrange the Chicken: Add the marinated chicken along with any remaining marinade from the bowl
- Place the chicken breasts at the bottom first (as they take longer to cook), and layer the thighs on top.
- Release the Juices: Cook on medium heat for 30 minutes to allow the onions and chicken to release their natural juices.
- Add the Aromatics: Add the cinnamon sticks (do not use ground cinnamon), the tied parsley bouquet, and 1 tsp of Moroccan Smen.
- Simmer: Cover the pot and let it simmer on medium heat for 1 hour. Stir occasionally to prevent the onions from sticking
- No Water Needed: Never add water to the pot; the chicken will cook perfectly just in the onion juices and its own natural moisture.
- Remove the Chicken: Once fully cooked, transfer the chicken to a large plate and let it cool completely for easier shredding.
- Shred and Clean: Shred the chicken carefully. Be highly attentive to removing all small bones, cartilage, veins, and any remaining skin
- Reduce the Liquid: Leave the pot uncovered on the heat to evaporate all excess liquid, as any leftover moisture will tear the pastry sheets later.
- Caramely the Onions: Add 1 tbsp of finely chopped parsley and the sugar. Stir continuously until the onions caramelize into a thick, rich Dagmira 30 or 45 min
- Divide the Dagmira: Remove half of this caramelized onion mixture (Dagmira)
- and set it aside to mix with the shredded chicken later so it stays incredibly moist.
- Add the Eggs: To the remaining onions in the pot, turn the heat to low, and slowly pour in the beaten eggs while stirring continuously so they cook smoothly without burning.
- Season the Egg Mixture: Stir in 1 tsp of ground cinnamon and the remaining 1 tbsp of finely chopped parsley.
- Drain the Filling: Once the egg and onion mixture is fully cooked, place it in a fine-mesh strainer to drain any excess liquid completely.
💠3. Preparing the Almond Layer
- steps 1 : Prep the Almonds First, you need to properly prepare the almonds. [Click here] to learn how to blanch and fry them (essential steps explained at the end of this post).
- steps 2 : Grind the First Half (Almond Paste) In a food processor, blend half of the prepared almonds thoroughly with 1 tsp of ground cinnamon, 2 tbsp of powdered sugar, and a few drops of orange blossom essence until you get a smooth paste.
- Grind the Second Half (Crushed Almonds): In the food processor, pulse the remaining half of the almonds with 2 tbsp of powdered sugar just until they are coarsely ground and look like sand.
- Combine and Mix: In a large bowl, mix both almond textures (the paste and the crushed almonds) together with 1 tbsp of high-quality butter until well combined.
💠4. How to Fold the Pastilla (Phyllo Dough Method)
- There are two different types of pastry sheets you can use to make Pastilla. Here is how to prepare it using Phyllo dough:
- 1. Using Phyllo Dough:
- The Quantity: You will need two boxes of Phyllo dough (500 g each).
- Separate and Brush: On a large tray, carefully separate each sheet one by one. Thoroughly brush each sheet with a mix of vegetable oil and melted brown butter (Beurre Noisette).
- Prevent Drying: Cover the brushed sheets tightly with plastic wrap to prevent them from drying out while you work.
- ⚠️ Pro-Tip (Crucial Step): Close all kitchen windows while working with Phyllo dough. It is extremely fragile and sensitive to air, and it will break and crack very quickly if exposed to a draft.
- 2-Using Traditional Moroccan Pastilla Sheets (Warka):
- You will need a baking tray with a diameter of 45 cm. Brush it with oil and butter, and place one pastry sheet in the center.
- Then, add 6 overlapping Moroccan pastry sheets (Warka), with each sheet placed over the other and hanging over the edges of the tray until they form a complete circle.
- Always place the smooth side facing outwards and the rough side facing inwards.
- Add another pastry sheet in the center to make the base strong and sturdy.
- Place the cold chicken filling mixed with the caramelized onion (Dagmira). Distribute it evenly into all spaces,
- then press gently with the palm of your hand so it takes the shape of the bottom of the tray.
- Add the egg and onion filling layer. Do the same: distribute it and press gently.
- Add the almond layer and press down so all the layers bind and hold together.
- Fold in the hanging edges of the pastry sheets and brush them with oil and butter.
- Add additional pastry sheets on top until you get a beautiful, neat appearance on the surface.
- Bring another baking tray of the same diameter, place it over the Pastilla, and flip it over.
- Arrange the folds of the pastry sheets, and add a few more sheets as a final touch for a beautiful presentation on the surface.
- Pierce it several times using barbecue skewers so the steam can escape and it does not burst.
- Place it in the oven at 160°C from the bottom for 1 hour to 1 hour and 15 minutes until the pastry becomes crunchy.
- If the pastry remains soft, it will not be good, and this is considered an unacceptable mistake
- After taking it out of the oven, let it rest for about 20 minutes.
- Brush it with honey and decorate it with almond flakes, powdered sugar, cinnamon, and small quail eggs, or small almond Briouats.
- You can get creative with the decoration each time according to your preference. It must be served warm.
Notes
(Moroccan Chicken Pastilla) bastila fasia