Dinner · 105 min · moroccan

Chicken Pastilla

Chicken does the heavy lifting here, with onion rounding it out. A Moroccan dinner that takes 105 minutes, start to finish. It is weeknight cooking that still hits your targets — 58 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken
• 2 Onion
• 0.75 lb Phyllo dough
• 1 cup Almonds
• 6 Eggs
• 0.5 cup Butter
• 0.5 cup Powdered sugar
• 2 tsp Cinnamon
• 1 tsp Ginger
• 0.5 tsp Turmeric
• 0.25 tsp Saffron
• 0.25 cup Parsley
• 2 tsp Salt

Steps

1. Poach the chicken with the sliced onions, ginger, turmeric, saffron, and parsley until cooked through, 30 minutes. Shred the meat and reduce the poaching liquid to a thick, jammy sauce.
2. Whisk the eggs into the reduced sauce off the heat, stirring until they set into soft, savory curds. Cool completely — hot filling melts the pastry.
3. Toast the almonds until golden, then grind coarsely with half the powdered sugar and cinnamon. The sweet-spiced almond layer is pastilla’s surprise.
4. Layer 6 buttered phyllo sheets in a round pan, letting the edges overhang. Spread the chicken, then the egg mixture, then the almonds. Fold the overhang over and top with 4 more buttered sheets, tucked in.
5. Bake at 375°F for 30 to 35 minutes until deep golden and crisp all over.
6. Dust with the remaining powdered sugar and cinnamon in a decorative lattice. Serve warm — the sweet-savory contrast is the whole point, and it is magnificent.

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