Moroccan Chicken Pastilla with Almonds and Cinnamon

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 40 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2 1/2 lb bone-in, skin-on chicken thighs
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 cup low-sodium chicken stock
• 1 cinnamon stick + 2 1/2 tsp ground cinnamon (divided)
• 1 tsp ground ginger, 1 tsp ground turmeric
• 1/2 tsp saffron threads, bloomed in 2 tbsp hot water
• 6 large eggs
• 1 1/2 cups (200 g) blanched almonds
• 1/3 cup (65 g) granulated sugar + 2 tbsp powdered sugar (for dusting)
• 2 tbsp chopped cilantro + 2 tbsp chopped parsley
• 12 sheets warqa or 16 sheets phyllo (from a 1 lb/454 g package)
• 10 tbsp (140 g) unsalted butter, melted, plus 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp orange blossom water (optional)
• Kosher salt and black pepper

Do This

• 1. Cook chicken, onions, garlic, spices, saffron water, and stock covered until tender, 30–35 minutes.
• 2. Remove chicken; reduce onion juices uncovered 8–10 minutes. Shred chicken; toss with 1/3 cup reduced juices and 1/2 tsp cinnamon.
• 3. Beat eggs; stir into remaining onion juices over medium-low to make silky curds, 3–5 minutes. Stir in herbs.
• 4. Toast almonds in a dry skillet 6–8 minutes; pulse with sugar, 1 tsp cinnamon, pinch salt (and orange blossom water if using).
• 5. Heat oven to 400°F (200°C). Butter a 10-inch springform or deep pie pan. Layer 8 buttered sheets warqa (or 10 phyllo) in pan, edges overhanging.
• 6. Fill: half almond mix, all chicken, all egg curds, then remaining almonds. Top with 4 buttered warqa (or 6 phyllo). Fold and seal; brush with butter.
• 7. Bake 30–35 minutes until deep golden. Rest 10 minutes, invert to platter, dust with powdered sugar and 1 tsp cinnamon; slice.

---

Why You’ll Love This Recipe

• Classic Moroccan showpiece with crisp, shattering layers and a sweet–savory finish.
• Balanced flavors: saffron and cinnamon perfume tender chicken; almonds add crunch.
• Step-by-step method demystifies warqa/phyllo assembly for home cooks.
• Great make-ahead centerpiece for holidays, dinner parties, or a luxurious weekend.

Grocery List

• Produce: 2 large yellow onions, 4 garlic cloves, fresh cilantro, fresh flat-leaf parsley, 1 lemon
• Dairy: Unsalted butter, 6 large eggs
• Pantry: Bone-in chicken thighs, blanched almonds, warqa or phyllo pastry, chicken stock, olive oil, granulated sugar, powdered sugar, cinnamon stick, ground cinnamon, ground ginger, ground turmeric, saffron threads, black pepper, kosher salt, orange blossom water (optional)

Full Ingredients

Chicken and Onion Base

• 2 1/2 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 2 large yellow onions, thinly sliced (about 1 3/4 lb / 800 g)
• 4 garlic cloves, minced
• 1 cinnamon stick
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp saffron threads, bloomed in 2 tbsp hot water
• 1 cup low-sodium chicken stock
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Silky Egg Curds

• 6 large eggs
• 2 tbsp finely chopped cilantro
• 2 tbsp finely chopped flat-leaf parsley
• Pinch of salt (to season eggs)

Toasted Almond Layer

• 1 1/2 cups (200 g) blanched almonds
• 1/3 cup (65 g) granulated sugar
• 1 tsp ground cinnamon
• Pinch of kosher salt
• 1 tsp orange blossom water (optional)

Pastry & Assembly

• 12 sheets warqa pastry (or 16 sheets phyllo, from a 1 lb/454 g package)
• 10 tbsp (140 g) unsalted butter, melted
• 1/2 tsp ground cinnamon (to season shredded chicken)
• 1/3 cup reduced onion juices (reserved from pot) to moisten chicken

Finish

• 2 tbsp powdered sugar
• 1 tsp ground cinnamon (for dusting)

Step-by-Step Instructions

Step 1: Simmer chicken with onions, saffron, and spices

Bloom the saffron in 2 tbsp hot water. In a wide heavy pot, heat 2 tbsp olive oil over medium heat. Add the sliced onions and 1 tsp kosher salt; cook, stirring, until soft and translucent, 8–10 minutes. Stir in the garlic, cinnamon stick, ground ginger, ground turmeric, and black pepper; cook 1 minute until fragrant. Nestle in the chicken thighs skin-side down, then add the chicken stock, saffron water, and lemon juice. Bring to a simmer, cover, and cook until the chicken is very tender, 30–35 minutes, turning once halfway through.

Step 2: Shred chicken and reduce the juices

Transfer chicken to a tray to cool slightly; discard skin and bones, then shred the meat into bite-size pieces. Meanwhile, increase the heat under the pot to medium-high and simmer the onion juices uncovered until thick and jammy, about 8–10 minutes. Remove and discard the cinnamon stick. Taste and adjust salt. Measure out 1/3 cup of the reduced juices to moisten the chicken. Toss the shredded chicken with the reserved 1/3 cup juices and 1/2 tsp ground cinnamon; set aside.

Step 3: Make the silky egg curds

Lower the pot to medium-low. Lightly beat the eggs with a pinch of salt. While stirring the reduced onion mixture continuously, slowly pour in the eggs. Cook gently, stirring, until small, soft curds form and the mixture is thick but still glossy and moist, 3–5 minutes. Remove from heat and fold in the cilantro and parsley. The texture should be spreadable, not dry.

Step 4: Toast and grind the almonds

Toast the almonds in a dry skillet over medium heat, stirring often, until fragrant and golden in spots, 6–8 minutes. Cool slightly, then pulse in a food processor with the granulated sugar, 1 tsp ground cinnamon, a pinch of salt, and orange blossom water (if using) to a coarse-sand texture. Do not overprocess; you want small crunchy bits.

Step 5: Prepare the pan and pastry

Heat the oven to 400°F (200°C). Brush a 10-inch springform pan or deep-dish pie pan with melted butter. Keep warqa/phyllo covered with a barely damp towel to prevent drying. Lay a sheet of warqa (or two sheets of phyllo if thin) into the pan so it overhangs by several inches; brush lightly with butter. Rotate and repeat, overlapping to form a star pattern with 8 sheets warqa (or 10 sheets phyllo), each brushed with butter. Press gently to eliminate air pockets.

Step 6: Layer the fillings

Scatter half of the almond mixture over the base. Add all the shredded chicken in an even layer. Spoon the egg curds evenly over the chicken. Finish with the remaining almond mixture. Fold the overhanging pastry inward to enclose the filling. Top with 4 more buttered sheets warqa (or 6 sheets phyllo), crumpling slightly for texture if you like. Tuck edges down the sides to seal. Brush the top generously with butter.

Step 7: Bake to deep golden

Set the pan on a preheated baking sheet (for extra bottom crisp) and bake on the center rack until the pastilla is deep golden and crisp, 30–35 minutes. If the top needs extra color, broil briefly (30–60 seconds), watching closely. Rest 10 minutes. Run a knife around the edge, invert the pastilla onto a rack, then invert again onto a serving platter so the smooth side is up.

Step 8: Finish and serve

Dust the top generously with powdered sugar through a fine sieve, then sift 1 tsp ground cinnamon over in a crosshatch or spiral pattern. Slice into wedges. Serve warm, with extra almonds or a few herb sprigs if desired.

Pro Tips

• Use bone-in thighs for richer flavor and moist shreds; the skin and bones add body to the sauce.
• Keep pastry sheets covered with a damp towel and work quickly; brush lightly with butter to avoid soggy layers.
• Silky egg curds should be just set and glossy; overcooking makes them dry and crumbly.
• Preheating a baking sheet and setting your pan on it helps crisp the bottom layers.
• For clean layers, let the pastilla rest 10 minutes before flipping and slicing.

Variations

• Traditional squab: Substitute squab or Cornish hens for chicken; simmer as directed.
• Individual pastillas: Assemble in 6–8-inch tart rings or ramekins; bake 18–22 minutes.
• Vegetarian: Replace chicken with sautéed mushrooms and chickpeas; season the onion base with ras el hanout.

Storage & Make-Ahead

Cook the chicken, eggs, and almonds up to 2 days ahead and refrigerate separately. Assemble up to 24 hours in advance; cover and chill. To freeze (unbaked), wrap tightly and freeze up to 2 months; bake from frozen at 375°F (190°C) for 45–55 minutes, covering loosely with foil if browning too fast. Leftovers keep 3 days refrigerated; re-crisp at 350°F (175°C) for 12–15 minutes.

Nutrition (per serving)

Approximate: 640 calories; 28 g protein; 46 g carbohydrates; 36 g fat; 14 g saturated fat; 4 g fiber; 780 mg sodium; 15 g sugar. Values will vary based on pastry brand and exact ingredients.