dinner · everyday
Chicken pastilla
Sweet-savory Moroccan pie of spiced shredded chicken, eggs and almonds in crisp warqa, dusted with sugar and cinnamon.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Braise chicken with onions, spices and herbs in a little water 1 hour until it reaches 74°C (165°F); shred.
-
2
Reduce the liquid and stir in eggs until softly scrambled.
-
3
Layer buttered phyllo in the pan, overhanging the sides.
-
4
Add chicken, egg mixture and almond layer; fold over and top with more buttered sheets.
-
5
Bake at 190°C (375°F) for 30 minutes; dust with powdered sugar and cinnamon lattice.
