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The starter, From around the world

Chicken pastilla

Chicken pastilla is a Moroccan savory pie with shredded chicken, toasted almonds, and warm spices wrapped in crisp pastry, finished with powdered sugar and cinnamon. For 6 people, it takes about 70 minutes of active work, assembles entirely the day before, and bakes just before guests arrive. Expect a medium difficulty level and €2.80 per person, success depends on well-buttered pastry layers and the right sweet savory balance.

A pastilla as crisp as the ones in Morocco, chicken, almonds and warm spices, powdered sugar and cinnamon on top, trust me, your guests won't believe you made it.

Chicken pastilla
For
6 people
Work
1 h 10
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.80
Calories per person
450 kcalcalculated by Kiloach, your weight coach

Chicken pastilla plays on a contrast that always surprises at the table, golden crisp pastry against tender shredded chicken bound with creamy eggs. Toasted almonds add crunch, and the cinnamon and powdered sugar dusted on top give that signature sweet savory note, without ever covering up the ginger and saffron that quietly perfume the filling.

This is a starter that commands attention the moment it hits the table, perfect for a dinner party that calls for a bit more effort or to open a winter family meal. It pairs well with a menu that moves toward simpler flavors afterward, a tagine or a slow-cooked dish next, so the spices don't pile up over the same evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step

The day before, prepare the filling completely, toast the almonds, and assemble the pastilla in its buttered dish, then keep it covered in the fridge. Just before your guests arrive, bake for 25 minutes, flipping halfway through, the time guests take to settle in gives you the margin you need. Right before serving, dust with powdered sugar, trace cinnamon lines, and cut into portions at the table.

The ingredients

6 people

Butcher

  • Chicken thighs 1 kg

Fruits and vegetables

  • Onions 3
  • Fresh cilantro 1 bunch
  • Flat leaf parsley 0.5 bunch

Pantry

  • Ground gingeroften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Cinnamonoften in the pantry 2 tsp
  • Blanched almonds 150 g
  • Powdered sugaroften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Sheets of brick pastry 8
  • Butter 60 g

Allergens Gluten, Eggs, Tree nuts, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Simmer the chicken with the onions, spices, herbs, and a little water, covered. 45 min

    The chicken should almost fall apart on its own, slow cooking is what gives all the tenderness.

  2. Shred the chicken, reduce the sauce, then stir in the beaten eggs for a creamy filling. 10 min

    Stir constantly as you add the eggs, they should set into a creamy texture, not scramble.

  3. Toast the almonds, crush them, and mix with the sugar and a spoonful of cinnamon. 5 min

    Watch them closely, they go from golden to burnt in seconds.

  4. Assemble the pastilla in a dish lined with buttered brick pastry sheets, almonds first then chicken, then close by folding the sheets over.

    Overlap the sheets so no filling can leak out, then cover and refrigerate.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 190°C, flipping the pastilla halfway through, until well browned. 25 min

    Flip it using a flat plate, with one confident motion.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust with powdered sugar and trace cinnamon lines, then cut into portions.

    Use a ruler or a stencil for clean lines.

Our tips to get it right

  • Drain the chicken filling well before spreading it over the almonds, extra moisture softens the pastry as it bakes.
  • Keep the brick pastry sheets under a damp kitchen towel while you butter the next one, they dry out and crack within minutes in open air.
  • Take the pastilla out of the fridge about 15 minutes before baking, it browns more evenly when it's not cold in the center.

The variations

  • Swap the chicken thighs for shredded duck thighs for a richer, more flavorful version.
  • For a vegetarian version, replace the chicken with softened vegetables, carrots, zucchini, and chickpeas, cooked with the same spices.
  • For kids or a quicker version, shape small individual turnovers from brick pastry instead of one large pastilla, they bake in just 15 minutes.
  • For a lighter starter, make bite-sized mini pastillas to serve with drinks instead of at the table.

What to serve it with

  • Sweet mint tea
  • A small orange and cinnamon salad
  • A glass of dry, fruity white wine

Storage

Baked pastilla keeps for 2 days in the fridge in a sealed container, reheat in the oven to bring back the crispness. The assembled uncooked pastilla freezes very well, bake it straight from frozen with a bit of extra time.

Questions about this recipe

Can I use phyllo dough instead of brick pastry?

Yes, phyllo works well as long as you layer two or three buttered sheets per layer, since it's thinner than brick pastry. The result will be slightly more delicate but just as crisp.

How do I flip the pastilla without tearing it?

Use a flat plate the same size as the baking dish, place it over the pastilla, and flip the whole thing in one quick, confident motion. Then slide the pastilla from the plate back onto the pan without hesitating.

Can I make individual pastillas instead of one large one?

Yes, it's actually easier to serve as a starter for a family meal, since each guest gets their own portion ready to go. Spread the filling on buttered half sheets of brick pastry and fold into triangles or small pouches, they bake in about 15 minutes.

Is saffron essential to this recipe?

It perfumes the filling and gives it a light golden tint, but you can skip it without throwing off the balance, since ginger and cinnamon already carry the spice profile. A small pinch of turmeric can replace it for color.

Can a chicken pastilla be made ahead?

Yes, it's even recommended. The recipe needs 1 h 10 of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken pastilla?

Allow 2 h 30 in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a chicken pastilla?

About 450 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken pastilla cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, tree nuts, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
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  • 35 min of work
  • Prepared the day before
  • Easy, €1.40 per person

390 kcalcalculated by Kiloach

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