With chicken, almonds, and warming spices all wrapped up in flaky dough, this Moroccan pastilla is savory, sweet, and oh-so-satisfying.
In a large skillet heat the oil over medium heat. Stir and cook almonds until golden brown. Remove from skillet with slotted spoon, reserving oil in skillet, to a paper towel lined plate.
Transfer the fried almonds to a food processor and add the powdered sugar, cinnamon, orange blossom water, and softened butter. Pulse all the ingredients together until a loose, wet crumb mixture. Set aside.
In a small bowl mix together the Ras el Hanout, cinnamon, salt, black pepper, turmeric and saffron threads.
Place the chicken in a Ziploc bag and add the spices. Seal and toss to coat, rubbing spices on chicken.
Heat the reserved oil and add the other tablespoon of oil in skillet over medium-high heat. Add the chicken and brown on both sides for about 6 minutes total. Remove the chicken from the pan and set aside to cool. When easy to handle, dice the chicken and set aside.
In the same skillet, add the onion slices and garlic. Cook over medium heat, tossing until softened. Return the chicken pack to the skillet along with parsley and Stir. Cook over medium-high heat for about 10 minutes or until the chicken is fully cooked through. Season to taste.
Beat 4 of the eggs together and slowly pour over the chicken mixture. Turn heat to low and carefully stir through to coat the chicken, cooking as eggs thicken and coat chicken. Remove from the heat and let cool.
Assembly / Bake
Preheat oven to 375°F. Prepare a 10-inch pie dish or heat-safe skillet and coat with oil or cooking spray.
Take 2 sheets of phyllo dough and drape over center of baking dish. Gently press in to mold bottom and sides, then brush with melted butter. Repeat same 4 more times leaving overhang on 4 sides by starting a little off center each time then rotate dish.
Spread the almond mixture on top of the buttered phyllo sheets, carefully spreading to edges and cover again with 2 more sheets of phyllo. Brush with butter, layer 2 more sheets of phyllo and brush with butter. Top with chicken mixture, carefully spreading to edges. Cover again with 2 more sheets of phyllo in center. Carefully fold the hanging phyllo edges up and over the center. Gently press them down and brush one more time with melted butter. Whisk remaining egg and brush all over the pastilla (See Note 1).
Bake on the center rack of your heated oven for 20 minutes or until the phyllo is golden brown. Remove from oven and let cool a few minutes. Using a spatula, carefully run it around the rim and edges of the phyllo to release if stuck. Place a baking sheet on top and quickly flip to release pastilla on the baking sheet. Place in oven to brown the flat top (that used to be the bottom) for 5 minutes.
Remove from oven and let rest 5 minutes. Using a spatula, lift the pastilla to a serving plate. Sprinkle the top with powdered sugar and make lines of cinnamon if desired for pattern (as pictured). Serve warm.
- Save remaining sheets of phyllo for other use and refrigerate.
Calories: 717kcal | Carbohydrates: 48g | Protein: 37g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 965mg | Potassium: 675mg | Fiber: 6g | Sugar: 10g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 5mg