Pastilla au Poulet (Bastilla bi Djaj)
The Quirky Foodster Team
Ingredients
- Warqa or filo pastry — 12 sheets
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Onions, grated — 2
- Ground ginger — 2 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Saffron threads — 1/2 tsp
- Chopped coriander and parsley — 1/4 cup
- Eggs, beaten — 4
- Blanched almonds, toasted and chopped — 1.5 cups (210 g / 7.5 oz)
- Sugar, plus extra for garnish — 1/4 cup (50 g / 1.75 oz)
- Melted butter, for brushing — 1/2 cup (115 g / 4 oz)
- Olive oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
Method
- Cook the chicken with the onion, ginger, cinnamon, saffron, olive oil, salt and pepper in a pot with the water, covered, for 40–45 minutes until very tender.
- Remove the chicken, shred the meat, and discard bones and skin; set aside.
- Return the cooking liquid to a simmer and whisk in the beaten eggs, stirring gently until they form soft curds, similar to a loose scramble; stir in the chopped herbs.
- Combine the toasted, chopped almonds with the sugar and a pinch of cinnamon.
- Preheat the oven to 190°C (375°F).
- Layer sheets of warqa or filo in a round baking dish, brushing each with melted butter and overlapping to fully cover the base and sides, leaving overhang.
- Spread the shredded chicken as the first layer, then the egg mixture, then the almond mixture.
- Fold the overhanging pastry over the top to enclose, adding a couple more buttered sheets on top if needed for full coverage.
- Brush the top generously with butter and bake for 30–35 minutes until deeply golden.
- Dust the finished pastilla with a lattice or generous sprinkle of icing sugar and cinnamon before serving.
Introduction: A sweet-and-savoury pie layered with shredded chicken, almonds and warm spices in crisp warqa pastry, dusted with cinnamon and sugar.
Cultural Background: Pastilla is one of Morocco’s most elaborate and celebrated dishes, historically made with pigeon and reserved for special occasions, its distinctive sweet-savoury layering and delicate pastry reflecting the country’s sophisticated culinary heritage in Fez and beyond.
Tips: Work with the pastry sheets quickly and keep them covered with a damp cloth, as they dry out fast. Layer the fillings in the traditional order — meat, then egg, then almond — for the classic textural progression.
Variations: Traditional versions use pigeon; chicken is now the most common modern substitute. Make individual smaller pastillas for elegant single-serving presentations.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 160°C (325°F) for 15–20 minutes until warmed through and crisp again.
Nutrition: Per serving (approx.): 520 kcal, 30 g protein, 30 g fat, 34 g carbohydrate.
FAQs:
Q: Why is a savoury pie dusted with sugar?
A: This sweet-savoury contrast is a hallmark of refined
Q: Can pastilla be made ahead?
A: Yes, it can be assembled ahead and refrigerated unbaked, then
- Warqa or filo pastry — 12 sheets
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Onions, grated — 2
- Ground ginger — 2 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Saffron threads — 1/2 tsp
- Chopped coriander and parsley — 1/4 cup
- Eggs, beaten — 4
- Blanched almonds, toasted and chopped — 1.5 cups (210 g / 7.5 oz)
- Sugar, plus extra for garnish — 1/4 cup (50 g / 1.75 oz)
- Melted butter, for brushing — 1/2 cup (115 g / 4 oz)
- Olive oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
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