Pastilla Recipe (Skillet Chicken Pie)
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Servings
8 Slices
-
Calories
3819 kcal
-
Course
Main Course
-
Cuisine
Moroccan, North African
Pastilla Recipe (Skillet Chicken Pie)
Description
This Pastilla Recipe begins by searing boneless chicken thighs seasoned with salt and pepper, then cooking them with sliced onions, garlic, water, and a blend of spices including ras el hanout, cinnamon, ground ginger, red pepper flakes, and turmeric. The cooked chicken is shredded and combined with a mixture of beaten eggs, chopped Medjool dates, toasted sliced almonds, and chopped parsley, resulting in a filling that is both richly spiced and subtly sweet.
The filling is encased in multiple sheets of phyllo dough, which requires careful handling to prevent drying and tearing. The pie is baked until the phyllo achieves a golden, crisp texture, offering a contrast to the tender chicken mixture inside. The spices provide a warm complexity characteristic of Moroccan cuisine.
Pastilla can be enjoyed as a main dish, often accompanied by salads or roasted vegetables. Its combination of sweet and savory flavors makes it a distinctive centerpiece for a meal.
Phyllo sheets should be thawed overnight and kept covered with a damp cloth during preparation to preserve moisture. The chicken filling can be made ahead and refrigerated. Leftovers keep well refrigerated for several days and reheat successfully when brushed with olive oil to refresh the phyllo's crispness.
Ingredients
- 2 pounds chicken thigh boneless, skinless
- kosher salt
- black pepper
- extra virgin olive oil
- 1 onion halved, and thinly sliced, large, yellow
- 2 garlic minced, cloves
- 6 Medjool dates pitted, and chopped
- 1/3 cup almonds toasted, sliced
- ½ cup parsley chopped
- 3 egg beaten
- 10 phyllo dough sheets
Spice mixture:
- 2 teaspoons ras el hanout
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ¼ teaspoon Turmeric
Instructions
- Pat the chicken dry and season with kosher salt and black pepper on both sides.
- In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and sear until brown on both sides (about 5 minutes or so). Remove the chicken from the pan and set aside for now.
- In the same pan, add the onion slices and garlic, if needed, add a little more olive oil. Season with a good pinch of kosher salt. Cook over medium heat, tossing regularly until softened.
- Add ¾ cup of water and the spices. Bring to a boil, then return the chicken pack to the pan. Cook over medium-high heat for about 10 to 15 minutes or until the chicken is fully cooked through and the liquid has reduced by 1/2.
- Carefully remove the chicken from the pan onto a cutting board. Using two forks (or a fork and knife), shred or break the chicken up into small pieces.
- To the pan of liquid, stir in the beaten eggs. Return the chicken to the pan and stir to combine. Stir in the chopped dates, almonds, and parsley. Remove from the heat
- Turn the oven on to 375 degrees F and adjust a rack in the middle.
- Prepare a 10-inch pie dish or heat-safe skillet and brush the bottoms and sides with extra virgin olive oil.
- Take one sheet of phyllo dough and fold it in half vertically (the long way). Brush the top of the folded phyllo with extra virgin olive oil. Now lay the folded phyllo sheet in the middle with the sides hanging on either side of the pan. Repeat with 7 more sheets of the phyllo, making sure each sheet is folded and brushed with oil. Layer the phyllo sheets in the pan so that they overlap, rotating the pan so that the phyllo will cover it on all sides (there should be phyllo slack hanging over on all sides of the pan).
- Spread the chicken mixture over the phyllo. Cover with the remaining 2 sheets of phyllo, making sure to brush each layer with olive oil. Fold the phyllo sides (or slack) over to cove. Brush the top with extra virgin olive oil.
- Bake on the center rack of your heated oven for 15 to 20 minutes or until the phyllo is fully cooked and golden brown (rotate the pan occasionally to make sure you get even color on all sides).
Notes
- Thaw phyllo dough overnight and keep sheets covered with a damp cloth to prevent drying and tearing during preparation.
- The chicken filling can be prepared a day in advance, allowing flavors to meld.
- Store leftovers in an airtight container in the refrigerator for three to four days.
- For reheating, brush the top of the pastilla lightly with olive oil and warm in a 375°F oven until heated through.
- Serve pastilla with complementary sides like roasted vegetables, Moroccan carrot salad, or Mediterranean bean salad to add color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 3819 kcal
% Daily Value*
| Calories | 381.9kcal | 19% |
| Carbohydrates | 35.7g | 12% |
| Protein | 28.1g | 56% |
| Fat | 14.2g | 22% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 7.3g | 37% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169.1mg | 56% |
| Sodium | 373.2mg | 16% |
| Potassium | 540.7mg | 12% |
| Fiber | 3.2g | 13% |
| Sugar | 12.9g | 26% |
| Vitamin A | 505.8IU | 10% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 67.7mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
