Moroccan Pastilla

Ingredients

• 1 chicken (1.2kg), jointed
• 2 onions, chopped
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp cinnamon
• Pinch saffron
• 3 tbsp olive oil
• Big handful coriander and parsley
• 4 eggs, beaten
• 100g blanched almonds, toasted and roughly chopped
• 2 tbsp sugar
• 1 pack filo pastry
• 150g butter, melted
• For dusting: 2 tbsp icing sugar mixed with 1 tsp cinnamon

Instructions

1. Simmer chicken with onion, garlic, spices, oil and 300ml water until tender, 45 min; lift out, cool, shred.
2. Reduce the broth until just 100ml left.
3. Off the heat, pour broth into beaten eggs and return; stir gently until just scrambled and creamy.
4. Stir in chicken, herbs, almonds and sugar.
5. Brush a tin with butter; lay 6 buttered filo sheets, overlapping over the edges.
6. Pile filling in the middle; fold pastry over.
7. Top with 4 more buttered sheets, tucking under.
8. Brush with butter.
9. Bake at 200C for 25-30 minutes until deep golden.
10. Dust generously with cinnamon-icing sugar.

Serving suggestions

• Cut at the table; the contrast is dramatic.

Storage & reheating

Best fresh; reheats moderately.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions