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