Traditional Moroccan Chicken Pastilla with Phyllo Dough: A Culinary Masterpiece

Introduction

Indulge in the tantalizing flavors of Traditional Moroccan Chicken Pastilla, a culinary masterpiece that embodies the vibrant heritage of Moroccan cuisine. This flaky, savory pastry is meticulously handcrafted with layers of tender chicken, aromatic spices, sweet onions, and velvety eggs, enveloped in crispy phyllo dough. Each bite offers a symphony of textures and flavors, leaving you yearning for more. Join us as we embark on a culinary journey to explore the secrets behind this beloved dish.

Ingredients

*For the Filling:

• 1 whole chicken (about 3 pounds)
• 1 large onion, finely chopped
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground saffron
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon flour

*For the Pastry:

• 1 pound phyllo dough
• 1/2 cup melted butter
• 1 egg, beaten
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1 tablespoon sugar (optional)

Steps

Preparation:

1. In a large pot, place the whole chicken and cover it with water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 1-1.5 hours.
2. Remove the chicken from the pot and let it cool. Once cooled, remove the meat from the bones and shred it into small pieces.

Making the Filling:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and golden brown, about 5 minutes.
2. Add the chopped parsley, cilantro, ginger, turmeric, cinnamon, saffron, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes, or until fragrant.
3. Add the shredded chicken to the skillet and stir to mix well. Cook for 5-7 minutes, or until the chicken is heated through.
4. Sprinkle the flour over the chicken mixture and stir to coat evenly. This will help thicken the filling.
5. Remove the skillet from the heat and let the filling cool completely.

Assembling the Pastilla:

1. Preheat oven to 350°F (175°C).
2. In a 9×13 inch baking dish, place a sheet of phyllo dough on the bottom. Brush it lightly with melted butter.
3. Repeat this process with half of the remaining phyllo dough sheets, brushing each sheet with melted butter before adding the next.
4. Spread the cooled filling evenly over the phyllo dough.
5. Top the filling with the remaining phyllo dough sheets, again brushing each sheet with melted butter.
6. Tuck the edges of the phyllo dough under to seal the pastilla.

Baking:

1. Brush the top of the pastilla with the beaten egg.
2. Sprinkle the chopped almonds, pistachios, and sugar (if using) over the top.
3. Bake the pastilla in the preheated oven for 45-60 minutes, or until the phyllo dough is golden brown and crispy.
4. Remove the pastilla from the oven and let it rest for 15-20 minutes before slicing and serving.

Tips

• For a richer flavor, use a combination of chicken thighs and breasts.
• If you can't find fresh parsley and cilantro, dried herbs can be substituted.
• To make the pastilla ahead of time, assemble it and refrigerate it for up to 24 hours before baking. When ready to bake, bring the pastilla to room temperature for 30 minutes before baking as directed.
• Serve the pastilla with a side of lemon wedges or a drizzle of honey for extra flavor.

FAQ

1. What is the best way to cook the chicken?

The chicken can be boiled, stewed, or roasted. Boiling is recommended for a tender and juicy result.

2. Can I use a different type of pastry dough?

Yes, you can substitute brick dough or filo dough for phyllo dough.

3. How can I make the pastilla vegetarian?

Substitute the chicken with chickpeas or lentils for a vegetarian version.