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Savoury Moroccan Pie Recipe

Experience the magic of Moroccan cuisine with this stunning Pastilla! Traditionally made with pigeon, this recipe uses succulent chicken for easier preparation. Flaky layers of pastry enclose tender, spiced chicken, creating a delightful savory-sweet experience with a sprinkle of cinnamon sugar. Perfect for a dinner party – prepare ahead, freeze, and bake just before serving for an impressive, crowd-pleasing dish.

Prep Time 60 mins
Cook Time 105 mins
Calories 1831.8 kcal
Protein 151g
Rating 5.0 (1 Reviews)
Savoury Moroccan Pie 29

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Savoury Moroccan Pie

  • 1 package (16 ounce) phyllo dough
  • 1 1/2 teaspoons salt and 1 teaspoon black pepper
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 2 medium onions, finely chopped
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon turmeric
  • 2 teaspoons ground cinnamon (1 1/2 teaspoons for chicken, 1/2 teaspoon for topping)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon saffron threads
  • 1/4 cup water + 2 tablespoons hot water (for saffron)
  • Allspice
  • 1 cup blanched almonds, toasted and chopped
  • 1/4 cup granulated sugar
  • 4 large eggs, hard-boiled and chopped
  • 1 tablespoon confectioners' sugar (for dusting)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 cup (1 stick) unsalted butter, melted

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How to Make Savoury Moroccan Pie

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the chicken, onions, garlic, ginger, turmeric, cumin, coriander, saffron, salt, and pepper. Mix well and set aside to marinate for at least 30 minutes (or longer for deeper flavor).
  3. Heat the olive oil in a large skillet over medium heat. Add the marinated chicken mixture and cook until the chicken is browned and cooked through, about 15-20 minutes. Remove from heat and set aside to cool.
  4. While the chicken cooks, prepare the phyllo pastry. If using frozen, thaw according to package directions. Lightly brush each sheet with melted butter.
  5. Layer half of the phyllo sheets in a 9-inch tart pan or oven-safe dish, overlapping slightly. Brush each layer with melted butter.
  6. Spread the cooled chicken mixture evenly over the phyllo pastry.
  7. Top with the remaining phyllo sheets, brushing each layer with melted butter.
  8. Trim any overhanging pastry and tuck in the edges.
  9. Bake for 30-40 minutes, or until the pastry is golden brown and crispy.
  10. Meanwhile, prepare the sugar-cinnamon topping by mixing the sugar and cinnamon together.
  11. Remove the pastilla from the oven and sprinkle generously with the cinnamon sugar mixture.
  12. Let it cool slightly before serving. Garnish with toasted almonds (optional).
  13. Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

60g

Fat

117g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mediterranean African Moroccan Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry African Dinner Party Heirloom Historical Holiday Event Moroccan Chicken Dietary Low Sodium Low Carb Low In Something Meat Taste Mood Savory 4 Hours Or Less