Moroccan Chicken and Almond Pastilla – A Royal Layer of Flavors and History
Moroccan cuisine is rich in tradition, emotion, and
complexity — and if one dish embodies this richness, it’s Pastilla (also
known as Bastilla or B’stilla). Often called the “crown jewel” of
Moroccan festive cooking, this dish is a savory-sweet pie filled with tender
spiced chicken, toasted almonds, and wrapped in crisp, golden pastry. It’s the
type of dish that doesn’t just feed the stomach, but tells a story.
In Morocco, Pastilla is typically served at weddings,
Eid celebrations, and honored guest dinners. Its delicate balance between sweet
and savory, soft and crunchy, tradition and innovation, makes it one of the
most beloved and iconic culinary creations of North Africa.
The Cultural Significance of Pastilla
Originally introduced to Morocco through Andalusian
influence centuries ago, Pastilla has evolved into a uniquely Moroccan
specialty. Historically, it was considered a luxurious dish reserved for
royalty and special gatherings. Its very preparation speaks of celebration — it
takes time, care, and layers of love.
Pastilla is more than just food; it's a performance.
It’s served whole, dusted with powdered sugar and cinnamon, sliced
ceremoniously at the table. Each bite reveals tender chicken infused with
saffron and spices, a layer of crushed almonds sweetened with orange blossom
water, and the crispy shell of delicate warqa pastry.
This combination of savory meat with sweet nuts and
sugar may seem unusual to the Western palate — but once tasted, it becomes
unforgettable.
Key Ingredients
and Their Significance
Chicken
Traditionally, Pastilla is made with a whole chicken stewed in a spice-rich
onion sauce. Boneless thighs or breasts can be used for convenience.
Onions
Slow-cooked onions form a sweet and savory base that binds the filling. They
are infused with spices and simmered with the chicken until they melt into the
sauce.
Almonds
The almonds are fried or toasted until golden, then crushed and mixed with sugar
and cinnamon to create the sweet component.
Spices
Ground ginger, cinnamon, turmeric, black pepper, and a pinch of saffron give
the dish its aromatic profile. The warmth of these spices contrasts beautifully
with the sweetness of the almonds.
Eggs
Whisked eggs are stirred into the onion sauce after the chicken is removed,
creating a thick, rich layer that holds the filling together.
Pastry
In Morocco, a thin dough called warqa is used, similar to phyllo dough.
In Western kitchens, phyllo is a perfect substitute.
Toppings
Powdered sugar and cinnamon are sprinkled on top of the baked pie — a signature
Moroccan twist that surprises and delights.
Alternative
Ingredients for the Western Kitchen
- If warqa is not available, store-bought phyllo dough works
beautifully.
- For a vegetarian version, replace chicken with sautéed mushrooms
and lentils, seasoned with the same spices.
- Almonds can be substituted with cashews or walnuts, but the
original charm of toasted almonds is worth trying.
- For those sensitive to sugar, the almond layer can be sweetened
lightly with honey or agave instead.
- If saffron is unavailable, turmeric alone can provide the
needed golden hue.
How to Make
Moroccan Chicken Pastilla – Step-by-Step
The process begins by preparing the filling:
The chicken is simmered slowly in olive oil with
grated onions, chopped herbs, and spices. As the chicken becomes tender, it
absorbs the deep flavors of ginger, cinnamon, and saffron. Once cooked, the
meat is shredded into small pieces and set aside.
In the same pot, the onions continue to cook,
releasing their sweetness and absorbing the leftover spices. Beaten eggs are
added and stirred gently until a thick, custard-like mixture forms.
Separately, almonds are toasted or fried, then ground
coarsely and mixed with cinnamon and sugar, creating a sweet and nutty filling.
To assemble, a round baking dish is layered with
buttered phyllo sheets, overlapping and allowing the edges to hang over the
sides. A layer of the egg-onion mixture goes in first, followed by the shredded
chicken, then the almond mixture. The overhanging phyllo is folded over the
top, and additional layers are added to seal everything inside.
The pie is brushed with butter or egg wash and baked
until crisp and golden. Once cooled slightly, it is dusted with powdered sugar
and a touch of ground cinnamon in a decorative pattern.
Serving and
Pairing Ideas
Pastilla is typically served as a starter during a
formal Moroccan meal, especially at weddings. However, in Western kitchens, it
can easily be served as a stunning main course.
Pair it with a light Moroccan salad, such as tomato
and cucumber with preserved lemon vinaigrette. A mint tea or a chilled citrus
drink complements the sweet-savory layers of the dish.
A Bite of
Morocco at Your Table
To taste Pastilla is to taste Moroccan history. It
embodies the fusion of cultures — Andalusian, Arab, Berber — and represents the
Moroccan ability to blend opposites in perfect harmony. The crispy outside, the
soft, spiced interior, the contrast of meat and sugar — it’s an experience that
defies expectation and invites curiosity.
This is the kind of dish that sparks conversation. It
invites your guests to ask questions, to savor slowly, and to appreciate
tradition through food.
Final Thoughts
In a world of fast food and shortcuts, making Pastilla
is a return to intentional cooking. It reminds us that some dishes are worth
the extra time and effort — not just for their flavor, but for what they
represent.
By preparing Moroccan Chicken and Almond Pastilla,
you're not just cooking — you're honoring generations of culinary wisdom,
storytelling, and celebration. Serve it on a special occasion, or create your
own.
Because sometimes, one dish can say more than words
ever could.