Pin The first time I tasted pastilla, I was at a friend's wedding in Marrakech, watching her grandmother work in the kitchen like she was conducting an orchestra. That delicate phyllo, the aromatic spices, the egg folding in—it looked impossibly complex, yet there was something so intimate about how she moved through each step. I left that kitchen convinced I'd never recreate it, until one autumn evening when I found myself craving that particular magic of sweet and savory at the same time.
I made this for my sister's dinner party on a rainy November night, and I remember the kitchen steaming with spice-scented air while everyone gathered in the living room. When I finally carried it to the table and cracked into that golden shell, the room went quiet—and not the awkward kind. That quiet where people are genuinely, completely focused on what's in front of them.
Ingredients
- Bone-in chicken thighs (1.5 lbs): They stay moist and tender through the long braise, unlike breasts which dry out. The bones add serious flavor to your cooking liquid.
- Onions and garlic (2 medium onions, 3 cloves): Finely chopped so they almost melt into the sauce and build that deep, foundational warmth.
- Olive oil (2 tbsp): Use something you'd actually taste on salad—it matters here.
- Ground ginger, cinnamon, turmeric, black pepper, nutmeg (1 tsp, 1 tsp, 1 tsp, 1 tsp, 1/2 tsp): Toast these gently in your mind before adding them so you understand how they work together, not separately.
- Saffron threads (1/2 tsp, soaked in 1 tbsp warm water): Optional but worth it—that golden earthy note is irreplaceable, though the dish works beautifully without it if your budget doesn't allow.
- Salt (1 tsp): Start here, taste as you go, because phyllo and butter add their own salt later.
- Chicken stock (2 cups): Use homemade if you have it; the filling depends on this for its soul.
- Slivered almonds, toasted (1/2 cup): Toast them yourself in a dry pan until fragrant—they add crunch and that subtle bitterness that makes the sweet-savory work.
- Flat-leaf parsley and fresh cilantro (1/3 cup, 1/4 cup): Fresh herbs added at the end keep everything from tasting muddy and one-note.
- Eggs (6 large): They bind everything together and add a silky richness that sounds strange until you taste it.
- Unsalted butter (2 tbsp for eggs, 1/2 cup melted for pastry): Separate these in your mind—one softly scrambles the eggs, one brushes the phyllo to golden life.
- Phyllo pastry (10 sheets): Keep it covered while you work so it doesn't dry out and shatter before you want it to.
- Powdered sugar and ground cinnamon (1/2 cup, 2 tsp): The finishing dust that announces this isn't an ordinary savory pie.
Instructions
- Build Your Spice Foundation:
- Heat olive oil in a large Dutch oven over medium heat, then add your chopped onions and garlic. Let them soften and turn translucent—this takes maybe 5 minutes and fills the kitchen with the first aromatics that tell you something special is happening. Don't rush this step.
- Toast the Chicken in Spice:
- Add your chicken thighs to the pot along with the ginger, cinnamon, turmeric, pepper, nutmeg, and saffron if you're using it. Let everything brown gently for about 5 minutes, turning the chicken so each piece gets kissed by those spices. The kitchen should smell like a spice market now.
- Braise Until Tender:
- Pour in your chicken stock, cover the pot, and let it all simmer for 30 to 35 minutes until the chicken falls apart at a fork's touch. You'll know it's ready when the meat pulls easily from the bones.
- Shred and Reduce:
- Pull the chicken out and let it cool just enough to handle, then shred the meat, tossing the bones and skin. Pour the cooking liquid back into the pot and keep the heat at medium, letting it reduce until you have about 1 cup of concentrated, glossy sauce.
- Bring It All Together:
- Return the shredded chicken to the pot, stir in the toasted almonds, parsley, and cilantro, then remove from heat and let everything cool down. The filling should feel fragrant and rich but not hot when you assemble.
- Scramble Your Eggs Into Silk:
- In a separate pan, melt 2 tablespoons of butter over medium-low heat, beat your eggs with salt, and pour them in. Stir gently and constantly until they're just barely set but still moist—they should look almost underdone because they'll keep cooking. Fold the eggs into your cooled chicken mixture with a gentle hand.
- Layer the Phyllo Shell:
- Preheat your oven to 375°F, then brush a 10-inch baking dish with melted butter. Lay down your first phyllo sheet, brush it lightly with butter, and let it drape over the edges—repeat with 4 more sheets, creating a layered nest.
- Fill and Fold:
- Spread your chicken-egg filling evenly inside, then fold those overhanging phyllo edges up and over the top like you're wrapping a present. Layer 4 more phyllo sheets on top, buttering each one, tucking the edges into the pan as you go.
- Finish the Top:
- Place your final phyllo sheet on top and brush it generously with butter so it turns golden and shatters when you bite it.
- Bake Until Golden:
- Slide it into the oven for 35 to 40 minutes until the pastry is deep golden and crispy. The whole thing should sound papery when you tap it.
- Rest and Dust:
- Let it rest for 10 minutes after it comes out—this helps it hold together when you serve it. Just before plating, dust the top generously with powdered sugar and cinnamon, which creates that striking sweet-savory finish.
Pin I remember my neighbor stopping by the morning after I made this, drawn by lingering spice still hanging in the air, and she tasted the leftover piece I offered her and closed her eyes. She said it tasted like patience and care, which isn't something people usually associate with food, but it's true—this dish rewards you for slowing down.
The Sweet-Savory Language
What makes pastilla so strange and wonderful is that it speaks two languages at once, and both are telling the truth. The powdered sugar and cinnamon dusting isn't decoration—it's a conversation between the sweet and savory that somehow makes both stronger. In my kitchen, I've learned this lesson extends beyond just this dish: sometimes the most interesting flavors aren't the loudest ones, they're the ones that know how to listen to each other.
Phyllo Mastery
Phyllo intimidated me for years because it felt so fragile and fussy, but I've come to understand it as less about perfection and more about respect. If you treat it gently, keep it covered, and don't overthink every fold, it becomes this beautiful crisp canvas. The first time I stopped being precious about making every layer perfect and just let it do what it wanted to do, that's when I made my best pastilla.
Variations and Moments
This recipe is flexible in ways that feel like freedom rather than compromise. I've made it with pigeon when I could find it and it was incredible, but chicken is honest work. I've added chopped dried apricots or dates to the filling when I wanted something sweeter, or left them out when I wanted the spices and chicken to be the main story. Serve it with a crisp Moroccan salad on the side and mint tea to drink, and you have a meal that feels like an occasion even when it's just a Tuesday.
- Squab or Cornish hen are traditional options if you want to elevate the dish for something truly special.
- Make the filling a day ahead if that helps your timeline—it actually improves overnight as flavors meld.
- A squeeze of fresh lemon juice over your salad cuts through the richness and feels essential with every bite.
Pin There's something about making pastilla that makes you feel connected to every kitchen in Morocco where someone's grandmother did this same dance with phyllo and spice. You're not just following steps; you're joining something old and beautiful that somehow tastes different because of where it came from.
Recipe Q&A
- → What type of meat is traditionally used in pastilla?
Traditionally, pigeon is used for pastilla, but chicken thighs make a popular and accessible substitute offering rich flavor and tenderness.
- → How is the filling seasoned to achieve its distinct flavor?
The filling is seasoned with a blend of ginger, cinnamon, turmeric, black pepper, nutmeg, and optional saffron, creating a warm and aromatic spice profile.
- → What role does the scrambled egg mixture play in the filling?
Softly scrambled eggs are folded into the cooled spiced meat filling, adding creaminess and binding the ingredients for a moist texture inside the pastry.
- → How should the phyllo pastry be handled to ensure crispness?
Phyllo sheets should be brushed generously with melted butter and layered carefully, allowing overhangs to tuck and seal the filling. Baking until golden ensures a crisp, flaky crust.
- → Why is powdered sugar and cinnamon added on top after baking?
The dusting of powdered sugar and cinnamon creates a signature sweet-savory harmony, balancing the spices and adding a subtle finishing touch to the pastilla.
- → Can dried fruits be included in the filling?
Yes, adding chopped dried apricots or dates enhances the sweet notes and provides additional texture, enriching the traditional flavor profile.