Moroccan Chicken Pastilla: A Sweet and Savory Pastry Delight

Moroccan Chicken Pastilla: A Sweet and Savory Pastry Delight

Moroccan chicken pastilla is an exquisite culinary creation that tantalizes the taste buds with its harmonious blend of sweet and savory flavors. This celebratory dish, originating in the vibrant city of Fez, showcases the vibrant culinary heritage of Morocco. A perfect centerpiece for special occasions, it combines tender chicken, aromatic spices, and crispy filo pastry to create a symphony of textures and flavors.

Ingredients:

For the Filling:

• 1 whole chicken, cut into pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• Salt to taste

For the Pastry:

• 1 pound filo pastry sheets
• 1/2 cup melted butter

For the Syrup:

• 1 cup sugar
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water

Steps:

Preparing the Filling:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened about 5 minutes.
3. Add the chicken pieces and cook until browned on all sides.
4. Stir in the spices, salt, and cilantro. Add enough water to cover the chicken.
5. Bring to a boil, then reduce heat and simmer for 45 minutes or until the chicken is fall-off-the-bone tender.
6. Remove the chicken from the pot and set aside to cool.

Assembling the Pastilla:

1. Preheat oven to 375°F (190°C).
2. Shred the chicken meat and return it to the pot.
3. Lay a filo pastry sheet on a clean surface and brush with melted butter.
4. Place a layer of chicken filling down the center of the pastry sheet.
5. Repeat layers of filo pastry and filling until you have used up all of the ingredients.
6. Cut the pastilla into diamond shapes and place in a baking dish.
7. Bake for 30-35 minutes, or until golden brown.

Making the Syrup:

1. In a small saucepan, combine the sugar, water, cinnamon, and orange blossom water.
2. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

Serving:

1. Pour the warm syrup over the hot pastilla and let it soak in.
2. Serve immediately and enjoy the delectable interplay of flavors.

Tips:

• For a more flavorful chicken filling, marinate the chicken in the spices overnight before cooking.
• If you don't have filo pastry, you can substitute with puff pastry.
• You can also add other ingredients to the filling, such as almonds, raisins, or chopped dates.
• Serve the pastilla with a side of mint tea for a refreshing accompaniment.

FAQ:

What is the origin of Moroccan chicken pastilla?
Moroccan chicken pastilla originated in the city of Fez, Morocco, and is a traditional dish for special occasions.

What is the significance of the filo pastry in this dish?
The filo pastry provides a crispy and flaky exterior to the pastilla, contrasting with the tender and flavorful filling.

What is the purpose of the syrup poured over the pastilla?
The sweet syrup complements the savory filling and adds an extra layer of flavor and moisture to the dish.

Can I make this pastilla ahead of time?
Yes, you can assemble the pastilla up to a day in advance and bake it just before serving.

What other variations of this dish exist?
There are many variations of Moroccan chicken pastilla, including vegetarian versions with vegetables such as carrots, bell peppers, and zucchini.