Moroccan Chicken Pastilla
Moroccan Chicken Pastilla—also known as bastilla—is a crisp, golden pie made with juicy chicken thighs, ras el hanout, preserved lemon, and layers of thin phyllo(fylo) pastry. Traditionally served at weddings and special occasions, it’s known for its flaky texture and aromatic filling.
Servings 6 portions
Ingredients
- 800 grams (1 ¾ lb) chicken - boneless skinless thighs
- 400 grams (2 ½ cups) onions - finely chopped
- 120 grams (1 cups) fresh ginger - or 1 tablespoon dried ginger
- 25 grams (3 tablespoon) garlic - or ½ teaspoon dried garlic
- 250 grams (1 cups) chicken stock - or water
- 8 grams (2 teaspoon) sugar
- 6 grams (1 teaspoon) salt
- ½ teaspoon (½ teaspoon) cinnamon
- 1 teaspoon (1 teaspoon) ras el hanout
- 40 grams (2 ½ tablespoon) preserved lemon - finely chopped
- 6 (6) phyllo pastry sheets - thawed
- 20 grams (1 ½ tablespoon) butter - olive oil, or smen
Instructions
Quick recipe overview
- Sear chicken, cook aromatics, add spices + preserved lemon, simmer. Layer buttered phyllo, fill, fold, bake until golden and crisp!
Full step-by-step instructions
Making the filling
- Sear the chicken — Trim any cartilage or bone fragments from skinless, boneless chicken thighs. Sear in a hot pan with oil or clarified butter until golden on both sides. Set aside.
- Cook the aromatics — In the same pan, add finely chopped onions, minced fresh ginger, and garlic. Stir well, scraping up the browned bits from the chicken. Cook gently over medium heat until soft and fragrant.
- Simmer the base — Add a splash of chicken stock to deglaze, then stir in chopped seared chicken along with any juices. Add ras el hanout, cinnamon, preserved lemon (finely chopped), and a small pinch of sugar. Let simmer until most of the moisture has cooked off and the mix is rich but not dry.
- Taste and cool — Adjust seasoning if needed. The filling should be juicy but not wet.
Assembling and baking the pie
- Prep your skillet — Preheat the oven to 200 °C (392 °F). Use a 25 cm (9.8 inch) cast iron skillet or ovenproof pan. Lightly brush the inside with melted butter or oil.
- Layer the phyllo — Lay out a sheet of thawed phyllo pastry. Brush with melted butter, oil, or smen. Repeat with three more sheets, stacking and rotating slightly to create an overhang. Place into the skillet, so the edges hang over the sides.
- Fill and fold — Spoon the chicken filling into the center of the phyllo. Top with one more buttered sheet, folded in half or quarters to seal the middle. Fold over the edges of the phyllo to encase the filling.
- Bake until golden — Bake for 30 minutes or until deeply golden and crisp. If not using a skillet, flip the pie halfway through to brown both sides evenly. Once cooked, optionally sprinkle with icing sugar and cinnamon before serving.
Notes
- Why chicken thighs? — Thighs hold their moisture and flavor during searing and baking. Chicken breast is more prone to drying out and isn't recommended unless you're confident with timing and moisture control.
- What is ras el hanout? — A Moroccan spice blend, often including cinnamon, cardamom, cumin, turmeric, clove, and rose petals. It’s key to pastilla’s flavor. If you don’t have it, use a mix of cinnamon, cumin, turmeric, and a pinch of clove. Cinnamon is the one you shouldn’t skip.
- Can I make this ahead? — Yes. The filling can be made 1–2 days ahead and stored in the fridge. You can also assemble the full pie, cover tightly, and refrigerate unbaked for up to 12 hours. Bake from cold, adding 5–10 minutes to the cook time. Pastilla is also freezer-friendly—see below.
- Freezing instructions — Wrap the unbaked pastilla tightly in cling film and foil, then freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed. You can also freeze baked pastilla slices; reheat in a 180°C oven until crisp and hot throughout.
- What if I don’t have preserved lemons? — They add a deeply aromatic, salty citrus flavor. If you don’t have them, use the zest of 1–2 lemons plus a pinch of salt. It won’t be the same, but it’ll still be delicious.
- Working with phyllo dough — Phyllo tears easily and dries out fast. Keep unused sheets covered with a clean, damp towel. Work quickly, brush each sheet with melted butter or oil, and don’t stress about perfection—layering covers everything.
- Sweet topping—optional but traditional — Dusting the finished pie with icing sugar and a little cinnamon is traditional and creates a sweet-salty contrast. It’s optional, but authentic and worth trying at least once.
- No nuts, no egg? — Many traditional versions include a layer of chopped toasted almonds or scrambled egg. This recipe skips both for simplicity and texture clarity. You can absolutely stir in chopped almonds, pistachios, or a scrambled egg mixture if you'd like.
- Mini pastillas — Use muffin tins or ramekins to make individual pastillas. Layer smaller squares of phyllo in the wells, fill, and fold closed. Bake for 15–20 minutes at 200°C until golden. Great for entertaining.
- What to serve it with? — Pastilla is rich and flavorful on its own. Serve with a simple green salad, herbed yogurt dip, or couscous. A squeeze of lemon before serving balances everything out.
- Leftovers? —Store in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until crisp. Avoid microwaving—phyllo will go soft and soggy.
Nutrition
Serving: 200grams Calories: 389kcal Carbohydrates: 39g Protein: 34g Fat: 10g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.1g Cholesterol: 94mg Sodium: 857mg Potassium: 775mg Fiber: 3g Sugar: 6g Vitamin A: 132IU Vitamin C: 9mg Calcium: 47mg Iron: 3mg
Keywords:chicken pie, pastilla
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