Pastilla with Chicken and Almonds

A celebration dish of Moroccan cuisine, Pastilla is a savory-sweet pie layered with shredded chicken, aromatic eggs, and cinnamon-almonds wrapped in delicate warqa pastry. It requires patience and precision, but the reward is a golden, crispy masterpiece that leaves a lasting impression on any guest.
  • DIFFICULTY: Hard
  • 2h30

Ingredients

Serves: 6
FOR THE KIMCHI MAYONNAISE:
  • Chicken (cut pieces) 1 whole
  • Onion (chopped) 2
  • Ground cinnamon 1tsp
  • Eggs 4
  • Almonds (toasted, ground) 100g
  • Sugar 2tbsp
  • Sugar 2tbsp
  • Brick pastry sheets 10
  • Butter (melted) 100g
  • Parsley & coriander A handful
  • Salt and pepper to taste

Method

Begin by heating olive oil in a large tagine or heavy-bottomed pot. Add the sliced onions and minced garlic and sauté them over medium heat until soft and slightly golden. Add the chicken pieces and brown them lightly on all sides. Sprinkle in the ground ginger, turmeric, saffron, salt, and pepper, stirring to coat the chicken evenly in the spices.

Pour in about 1/2 cup of water, cover the pot, and let it simmer over low heat for 45 minutes. Occasionally check to ensure the bottom doesn’t burn; add a little water if necessary. After 45 minutes, add the preserved lemons (cut into quarters) and the green olives. Leave the tagine uncovered for the last 20–30 minutes to allow the sauce to reduce and thicken.

Before serving, taste the sauce and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Moroccan bread for dipping. The longer it cooks, the richer the flavor becomes.

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