Chicken Pastilla, a Moroccan dish perfect for a feast
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The Pastilla, or "Bastilla," originated in the palaces of Andalusian Spain and was introduced to
Morocco under the Moorish monarchy.
Originally a sweet pastry, it has evolved into a savory delicacy with layers of soft meat, aromatic spices, and a hint of sweetness from almonds and powdered sugar.
The Pastilla, once reserved for great feasts and rare occasions, represents the blending of Arab, Berber, and Spanish influences on Moroccan cuisine.
Today, the Pastilla represents Morocco's culinary legacy, as well as the rich history and complex cultural tapestry that have produced this amazing gastronomic gem.
Let me lead you through the magical making of Pastilla, which was made for four very lucky people.
What you'll need is as follows:
Ingredients:
- Four sheets of phyllo dough
- 2 cups cooked chicken, finely chopped or shredded.
- One big onion, coarsely sliced
- 3 tablespoons butter, melted
- 1 teaspoon ground cinnamon.
- 1 teaspoon of ground ginger.
- 1/2 teaspoon of ground turmeric.
- 1/2 teaspoon of ground coriander.
- 1/4 teaspoon ground nutmeg.
- 1/4 teaspoon of ground black pepper.
- 1/4 cup toasted and sliced almonds.
- 1/4 cup fresh parsley, chopped
- 1/4 cup of fresh cilantro, chopped
- Powdered sugar for dusting.
- Garnish with ground cinnamon
Now, let's begin the beautiful experience of making Pastilla:
- In a large saucepan, melt 1 tablespoon butter over medium heat. Add the chopped onion and cook until transparent and golden.
- Add the shredded or finely chopped chicken to the pan and mix well with the onions.
- Cook for a few minutes, until the chicken is thoroughly heated.
- Add the ground cinnamon, ginger, turmeric, coriander, nutmeg, and black pepper to the chicken mixture. Stir until the aromatic spices are uniformly distributed.
- Cook for another few minutes, allowing the flavors to mingle.
- Take the pan off of the heat and mix in the chopped and roasted almonds, fresh cilantro, and fresh parsley. Put the combination of chicken aside.
- Turn the oven on to 375°F, or 190°C. To keep a baking dish from sticking, brush it with melted butter.
- One sheet of phyllo dough should be used, and it should hang over the sides of the baking dish. Spread some melted butter over the sheet. To produce a layered effect, repeat with three more sheets, gradually turning them each.
- Spread the chicken mixture evenly across the phyllo dough in the baking dish.
- Fold the overhanging phyllo dough over the chicken mixture to seal it. Melt the butter and brush it over the top layer of phyllo dough.
- Bake the Pastilla in a preheated oven for approximately 25-30 minutes, or until the phyllo dough is golden brown and crispy.
- Once baked, take the Pastilla from the oven and allow it cool for a few minutes. Dust the top with powdered sugar and sprinkle with ground cinnamon for a lovely finish.
Gather your favorite visitors and prepare to delight in the wonderful flavors of Pastilla. The delicate layers of phyllo dough, the savory and aromatic chicken filling, and the subtle sweetness of the powdered sugar will whisk you away to the magical world of Moroccan cuisine.
Serve it as the centerpiece dish, and watch as the joy of sharing wonderful food brightens everyone's faces.
Enjoy this culinary marvel, and may your meal be filled with delight and surprise! BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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