Entree: Western Sahara – National Cuisine – Pastilla (Savory-sweet layered meat pie wrapped in thin pastry with almonds and warm spices)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, about 5 oz (150 g)
- 3 cloves garlic, minced
- 1/2 tsp (1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ras el hanout or mild curry blend
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 ml) orange blossom water (optional, authentic aroma)
- 3 large eggs, beaten
- 1 cup (120 g) blanched almonds, toasted and coarsely ground
- 1/3 cup (66 g) granulated sugar (for almond layer)
- 8 sheets phyllo pastry, thawed (amount may vary by sheet size)
- 3 tbsp (42 g) unsalted butter, melted, for brushing phyllo
- 2 tbsp (30 ml) finely chopped fresh parsley
- Powdered sugar and additional ground cinnamon for dusting before serving

Instructions

1. In a medium pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 6 minutes. Add garlic and cook 1 minute more.
2. Add chicken thighs, soaked saffron with its liquid, ground ginger, cinnamon, ras el hanout, salt, and pepper. Pour in chicken stock and bring to a simmer. Cover and cook gently 25–30 minutes until chicken is very tender and cooked through.
3. Remove chicken from the pot, reserve 1/4 cup (60 ml) of cooking liquid, and shred the chicken into bite-size pieces. Return shredded chicken to the pot; stir in orange blossom water if using and chopped parsley. Taste and adjust seasoning.
4. Reduce heat to low and gradually stir in beaten eggs to the shredded chicken mixture, stirring constantly until eggs set into a moist binding (like a loose scramble), about 2–3 minutes. Remove from heat and let cool slightly.
5. Meanwhile, mix the toasted ground almonds with 1/3 cup (66 g) granulated sugar and a pinch of cinnamon; set aside.
6. Preheat the oven to 375°F (190°C). Lightly brush a 9-inch (23 cm) round pie dish with melted butter. Lay one sheet of phyllo in the dish, allowing excess to hang over the edges; brush with butter. Layer 3–4 phyllo sheets, brushing each with butter and rotating for even coverage.
7. Spread half of the almond-sugar mixture over the phyllo base. Spoon the chicken-and-egg filling over the almonds, smoothing the top. Sprinkle remaining almond mixture over the filling.
8. Fold the overhanging phyllo up and over the filling; top with remaining phyllo sheets, brushing each with butter and tucking edges to seal. Brush the top generously with butter.
9. Bake for 25–30 minutes until the pastry is deeply golden and crisp. Remove from oven and let rest 10 minutes.
10. Dust the Pastilla with powdered sugar and a light sprinkle of ground cinnamon before slicing. Serve warm as a fragrant savory-sweet main.