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Learn how to make Moroccan Chicken Pastilla (Bastilla) – a traditional sweet and savory pie with shredded chicken, almonds, warm spices, and flaky phyllo dough. Perfect for special occasions or weekend cooking!
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What is Moroccan Pastilla (Bastilla)?
Pastilla, also known as bastilla or b’stilla, is a beloved dish from Morocco and Algeria, blending sweet and savory in a flaky pastry. This traditional Moroccan pie is made with shredded chicken, warm spices like cinnamon and Ras El Hanout, toasted almonds, and phyllo dough, all baked to golden perfection. It’s an elegant dish that’s surprisingly easy to make at home—especially in a skillet.
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Ingredients for Moroccan Chicken Pastilla
Here’s everything you need to prepare this rich and flavorful pie:
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- ¾ cup water
- 3 large eggs, beaten
- ½ cup chopped Medjool dates
- ½ cup toasted sliced almonds
- ¼ cup chopped fresh parsley
- 10 sheets phyllo dough (thawed)
Spices
- 1 tbsp Ras El Hanout
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- Salt & pepper to taste
How to Make Chicken Pastilla – Step-by-Step
1. Brown the Chicken
- Pat chicken thighs dry, season with salt and pepper.
- Heat olive oil in a skillet, sear chicken on both sides, and set aside.
2. Cook Aromatics
- In the same pan, sauté onions and garlic until soft.
- Add water and all the spices. Bring to a boil.
3. Simmer and Shred
- Return chicken to the skillet, cook until fully done and tender.
- Remove chicken and shred using forks.
4. Finish the Filling
- Stir beaten eggs into the reduced liquid (will resemble soft scrambled eggs).
- Add shredded chicken, dates, almonds, and parsley. Mix well.
5. Layer the Phyllo Dough
- Brush a skillet or pie dish with olive oil.
- Fold and layer 8 phyllo sheets, brushing each with oil, and let edges hang over.
6. Assemble the Pie
- Fill with the chicken mixture.
- Cover with 2 more phyllo sheets, brushing with oil.
- Fold over the hanging edges to seal and brush top with oil.
7. Bake
- Bake at 375°F (190°C) for 15–20 minutes until golden.
- Dust lightly with powdered sugar before serving.
Pro Tips for Perfect Bastilla
- Thaw phyllo overnight in the fridge and bring to room temperature before use.
- Keep phyllo moist while working by covering with a lightly damp cloth.
- Don’t worry about tearing—overlapping layers will hide imperfections.
- Use a cast-iron skillet for extra crispness and even baking.
Make Ahead & Storage Tips
- Make-ahead option: Prepare the chicken filling up to 1 day in advance.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Brush top with olive oil and warm in a 375°F oven for 5–8 minutes.
What to Serve with Moroccan Pastilla
Balance the rich flavors of pastilla with light and colorful sides like:
- Moroccan carrot salad with cumin and lemon
- Roasted seasonal vegetables
- Mediterranean bean salad
- Turkish Börek for a vegetarian-friendly option
Why You’ll Love This Recipe
- Authentic North African flavor with a modern twist
- Perfect for dinner parties or holiday meals
- Flaky, golden crust with a rich, spiced filling
- Easily made in one skillet
- Sweet and savory in perfect balanc
FAQS
Final ThoughtsMoroccan Chicken Pastilla is a show-stopping pie that brings warmth, spice, and comfort to your table. Though it takes a little time to prepare, each layer is packed with flavor and tradition. Whether you’re hosting a gathering or just want to try something new, bastilla is a recipe that truly impresses.
1. What is the difference between bastilla and pastilla?
They are the same dish—bastilla is simply another spelling of pastilla. Both refer to the traditional Moroccan savory-sweet pie made with meat (usually chicken or pigeon), spices, almonds, and phyllo dough.
2. Can I make pastilla with chicken breast instead of thighs?
Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. However, thighs stay juicier and more flavorful during baking, so be careful not to overcook the breasts.
3. What is Ras El Hanout, and can I substitute it?
Ras El Hanout is a Moroccan spice blend that typically includes cinnamon, ginger, turmeric, cumin, cardamom, and more. If unavailable, you can create a simple mix with ground cinnamon, ginger, turmeric, and a pinch of cloves or nutmeg.
4. Can I make pastilla ahead of time?
Yes! You can prepare the chicken filling one day in advance and store it in the refrigerator. However, for best texture and crispiness, assemble and bake the pastilla just before serving.
5. How do I prevent phyllo dough from breaking?
Phyllo is delicate, so handle it gently. Keep it covered with a slightly damp towel while working to prevent it from drying out. Don’t worry if a sheet tears—just overlap it with another one.
6. Can I freeze pastilla?
You can freeze unbaked pastilla (fully assembled) and bake it straight from frozen, adding a few extra minutes to the baking time. Avoid freezing baked pastilla, as it may lose its crisp texture upon reheating.
7. Is Moroccan pastilla gluten-free?
Traditional pastilla is not gluten-free due to the use of phyllo dough. However, you could experiment with gluten-free phyllo substitutes available in some health food stores.
8. Can I make a vegetarian version of pastilla?
Absolutely! Try replacing the chicken with a mix of sautéed mushrooms, lentils, or spinach and cheese for a meatless variation while keeping the same sweet-savory flavors.