Entree: Morocco – Casablanca & Atlantic Coast – Pastilla au Poulet (A savory-sweet Moroccan layered chicken pie with spiced shredded chicken, egg filling, and a crisp phyllo or warqa crust dusted with cinnamon and powdered sugar)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 10 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and legs recommended)
- 1 large onion, thinly sliced (about 200 g)
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (1 g) saffron threads, steeped in 2 tbsp (30 ml) hot water
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ras el hanout (Moroccan spice blend)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 1/2 cups (360 ml) low-sodium chicken stock (for poaching)
- 4 large eggs, approx. 200 g total, beaten
- 1 cup (120 g) blanched almonds, toasted
- 1/4 cup (50 g) granulated sugar (for almonds)
- 1 tsp (2 g) ground cinnamon (for almond mix)
- 8 sheets (about 250 g) phyllo pastry or warqa (thawed if frozen)
- 6 tbsp (90 g) unsalted butter, melted (plus extra for brushing)
- 2 tbsp (15 g) powdered sugar (for dusting)
- 1 tsp (2 g) ground cinnamon (for dusting)
- 2 tbsp (30 ml) olive oil (to cook filling)
- Fresh parsley and cilantro, finely chopped, 1/4 cup (15 g) total

Instructions

1. Place chicken pieces, sliced onion, saffron water, 1 tsp ground ginger, 1 tsp ground cinnamon, ras el hanout, salt, pepper, and 1 1/2 cups (360 ml) chicken stock in a medium pot. Bring to a simmer, cover, and poach gently until chicken is tender, 25–35 minutes.
2. Remove chicken to cool slightly; reserve poaching liquid. When cool enough to handle, shred the meat, discarding bones and skin. Strain and reserve 1/2 cup (120 ml) of the poaching liquid.
3. In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add shredded chicken and sauté briefly with chopped parsley and cilantro. Add the reserved 1/2 cup (120 ml) poaching liquid and simmer 3–4 minutes to infuse flavors. Season to taste and set aside.
4. In the same skillet, add beaten eggs and gently scramble over low heat until just set but still moist. Stir scrambled eggs into the chicken mixture to combine; keep warm.
5. Meanwhile, toast blanched almonds in a dry skillet until golden, about 5 minutes. Cool, then pulse in a food processor with 1/4 cup (50 g) sugar and 1 tsp (2 g) ground cinnamon to a coarse powder; set aside.
6. Preheat oven to 375°F (190°C). Brush a 9-inch (23 cm) round baking pan with melted butter. Lay 4 sheets of phyllo or warqa in the pan, brushing each sheet lightly with melted butter and letting excess hang over the edges to form a collar.
7. Spoon half the chicken-and-egg filling into the center of the layered phyllo. Scatter half the almond-sugar-cinnamon mixture over the filling. Add the remaining chicken filling, then top with the remaining almond mixture.
8. Fold the overhanging phyllo edges over the filling, then layer the remaining 4 sheets of phyllo on top, brushing each with butter and tucking edges tightly. Brush the very top with butter.
9. Bake for 30–40 minutes until pastry is deep golden and crisp. If top browns too quickly, tent loosely with foil.
10. Remove from oven, let rest 10 minutes. Invert onto a serving plate if desired or serve straight from the pan. Dust the top generously with powdered sugar and the 1 tsp (2 g) ground cinnamon before serving.