Chicken Pastilla With Cinnamon Recipe

Are you ready to embark on a delicious culinary adventure? Today, we’re diving into the world of Moroccan cuisine with a recipe for Chicken Pastilla with Cinnamon. This delightful dish is a unique blend of sweet and savory flavors, wrapped in flaky pastry. It’s not just a meal; it’s a cultural experience! Pastilla has its roots in Morocco and is often served during special occasions like weddings or holidays.

This recipe is popular for a reason! The combination of tender chicken, warm spices, and a hint of sweetness from cinnamon and sugar makes it simply irresistible. Plus, the beautiful presentation of this dish will impress your family and friends! Let’s get cooking!

Ingredients

Alternative Suggestions:
– You can use quail or pigeon for a more traditional flavor.
– If you don’t have phyllo pastry, puff pastry can be a tasty substitute.

Step-by-Step Instructions

1. Cook the Chicken: In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they’re soft, about 5 minutes.

2. Add the Spices: Stir in the ground cinnamon, ginger, turmeric, salt, and pepper. Cook for another minute to release the amazing aromas.

3. Add Chicken: Place the chicken in the pot and add enough water to cover it. Let it simmer on low heat for about 30-40 minutes or until the chicken is cooked thoroughly.

4. Shred the Chicken: Once cooked, remove the chicken from the pot and let it cool. Shred it into bite-sized pieces.

5. Prepare the Filling: In a separate bowl, beat the eggs and add them to the chicken along with the chopped parsley or cilantro. Mix well.

6. Layering the Phyllo: Preheat your oven to 375°F (190°C). Lay 4-5 sheets of phyllo pastry in a greased pie dish, brushing each sheet lightly with olive oil.

7. Fill the Pastry: Spoon the chicken mixture onto the pastry and fold the edges over the filling. Then, cover with more phyllo sheets, brushing with oil, until you seal the pie.

8. Bake: Bake in the preheated oven for 30-35 minutes until golden brown and crispy.

9. Serve: Once done, let it cool slightly, dust with powdered sugar, and serve warm.

Nutritional Information

Tips and Tricks

– For a crunchier filling, you can add toasted almonds or pistachios into the chicken mixture.
– If you want it spicier, add a pinch of cayenne pepper when cooking the chicken.
– To avoid a soggy bottom, make sure to drain excess liquid from the chicken mixture before filling the pastry.

FAQs

What is Chicken Pastilla?

Chicken Pastilla is a traditional Moroccan dish that combines chicken with spices, nuts, and eggs, all wrapped in flaky pastry.

Can I make Chicken Pastilla ahead of time?

Yes! You can prepare the filling and assemble the pastilla ahead of time, then cover it and refrigerate until you’re ready to bake.

What can I serve with Chicken Pastilla?

It pairs wonderfully with a fresh salad or Moroccan mint tea for a complete meal.

Is Chicken Pastilla spicy?

It has a warm flavor profile due to spices but is not typically spicy. Adjust spices to your taste!

Can I use other meats in Pastilla?

Absolutely! You can try using lamb, duck, or even vegetarian fillings like mushrooms or lentils.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Can I freeze Chicken Pastilla?

Yes! You can freeze the assembled, unbaked pastilla. Just thaw in the fridge before baking.

Why is cinnamon used in Chicken Pastilla?

Cinnamon adds a unique and warm flavor that beautifully balances the savory ingredients in the dish.

How long should I bake Chicken Pastilla?

Bake for about 30-35 minutes until the pastry is golden brown and crispy.

Is there a vegetarian version of Pastilla?

Yes, you can make a vegetarian version using seasonal vegetables, nuts, and spices in place of chicken.

With this Chicken Pastilla with Cinnamon recipe, you’re not just making a meal; you’re bringing a taste of Morocco into your kitchen. Enjoy this delightful dish with your loved ones today!