Pastilla is Morocco’s signature celebration pie: savory chicken wrapped in crisp pastry, finished with powdered sugar and cinnamon like a secret. The filling is built in layers: onions softened until sweet, spices bloomed, chicken warmed through, then eggs stirred in to bind everything into a rich, tender interior. Toasted almonds add crunch and perfume. Warqa (or phyllo) bakes into shattering layers, and the final dusting makes it unmistakable. Serve it as a main with salad, or as the centerpiece of a festive table. Serve warm with
| 500 g cooked chicken, shredded | |
| 1 onion, finely chopped | |
| 3 tbsp olive oil | |
| 2 cloves garlic, grated | |
| 1 tsp ginger, 1/2 tsp turmeric, pepper, salt | |
| 3 eggs, beaten | |
| 80 g almonds, toasted and crushed | |
| 1 tbsp sugar + 1 tsp cinnamon (for filling) | |
| 10–12 warqa/phyllo sheets | |
| 60 g melted butter | |
| To finish: powdered sugar + cinnamon |
Chicken pastilla layers spiced shredded chicken with toasted almonds inside crisp warqa or phyllo, then finishes with powdered sugar and cinnamon. Morocco's iconic sweet-savory pie, perfect as a main for
| 1. | Cook onion in oil about 8 minutes until soft; add garlic + spices and stir 30 seconds. |
| 2. | Stir in shredded chicken and cook 3 minutes so it drinks the spices. |
| 3. | Push filling to the side, pour in beaten eggs; stir until eggs set into soft curds (2–3 minutes). Let cool. |
| 4. | Mix almonds with sugar + cinnamon; fold into chicken mixture. |
| 5. | Butter a round pan. Layer pastry sheets, letting edges hang. Add filling. Fold edges over and add 2–3 sheets on top, buttering between. |
| 6. | Bake at 200°C for 30–35 minutes until deeply golden. |
| 7. | Dust with powdered sugar and cinnamon in a delicate lattice. Slice and serve. |
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