Traditional Moroccan Chicken Pastilla with Layers of Phyllo and Almonds

Introduction

Embark on a culinary adventure with this exquisite Traditional Moroccan Chicken Pastilla, a delectable dish that combines the vibrant flavors, textures, and aromas of Morocco. This masterpiece is crafted with layers of crispy phyllo dough, succulent chicken, aromatic spices, and toasted almonds, creating a symphony of flavors that will tantalize your taste buds. Join us as we delve into the enchanting world of Moroccan cuisine and unravel the secrets of this culinary gem.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup chicken broth
• 1 package (1 pound) phyllo dough, thawed
• 1/2 cup melted butter
• 1/2 cup chopped toasted almonds
• 1/2 cup powdered sugar

Steps

1. Prepare the Chicken: Season the chicken breasts generously with salt and pepper. In a large skillet over medium heat, brown the chicken breasts on all sides. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Cook until the onion becomes translucent, about 5 minutes.
3. Add the Spices: Stir in the ground ginger, turmeric, cinnamon, and black pepper. Cook for 1 minute, or until fragrant.
4. Simmer the Chicken: Add the chicken broth to the skillet and bring to a boil. Return the chicken breasts to the skillet and reduce heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through.
5. Shred the Chicken: Remove the chicken from the skillet and shred it into bite-sized pieces. Return the shredded chicken to the skillet and stir to combine with the vegetables and spices.
6. Prepare the Phyllo Dough: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate. Unroll the phyllo dough and separate the sheets.
7. Layer the Pastilla: Brush a sheet of phyllo dough with melted butter and place it in the prepared pie plate. Repeat this process with 5 more sheets of phyllo dough, brushing each one with butter.
8. Fill the Pastilla: Spread a thin layer of the shredded chicken mixture over the phyllo dough. Top with chopped toasted almonds.
9. Continue Layering: Repeat step 8 with the remaining phyllo dough, brushing each sheet with butter. Fold the edges of the phyllo dough over the filling to seal the pastilla.
10. Bake the Pastilla: Bake the pastilla for 45-50 minutes, or until the phyllo dough is golden brown and crispy.
11. Dust with Powdered Sugar: Remove the pastilla from the oven and dust it with powdered sugar while still warm.

Tips

• For a richer flavor, use free-range or organic chicken.
• Toasting the almonds enhances their flavor and adds a nutty crunch.
• Serve the pastilla warm with your favorite dipping sauce.
• This dish can be made ahead of time and reheated before serving.

FAQ

Q: Can I use different spices in the chicken filling?
A: Yes, you can experiment with different spice combinations. Some popular alternatives include cumin, paprika, or saffron.

Q: Is it okay to substitute other nuts for almonds?
A: Yes, you can use chopped walnuts or pistachios instead of almonds.

Q: How do I store the pastilla?
A: Store the pastilla in an airtight container in the refrigerator for up to 3 days. Reheat before serving.