North African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Pastilla
Morocco's showstopping savory-sweet pie — shredded spiced chicken and almonds wrapped in wafer-thin warqa pastry and dusted with cinnamon sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Cook Chicken: Brown chicken with onions, cinnamon, and saffron. Add water and simmer until tender (about 45 mins). Remove chicken, shred the meat, and set aside.
- 2
Prepare Egg Mixture: Reduce the remaining chicken cooking liquid until thick. Beat the eggs and slowly stir them into the simmering liquid to create a creamy scrambled egg texture.
- 3
Prepare Almonds: Fry blanched almonds until golden, then pulse in a food processor with powdered sugar and a pinch of cinnamon until coarsely ground.
- 4
Assemble Layers: In a buttered round baking dish, layer 5-6 sheets of phyllo dough (brushing each with melted butter), letting edges hang over. Add the egg mixture, then the shredded chicken, then the almond mixture.
- 5
Fold and Bake: Fold the overhanging phyllo over the filling and top with 2-3 more buttered sheets, tucking them under to form a pie. Bake at 375°F (190°C) for 30-40 minutes until golden and crisp. Dust with powdered sugar and cinnamon.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving950
Calories
26 g
Protein
109 g
Carbs
48 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pastilla, also spelled bastilla or b'stilla, is a Moroccan pie considered one of the great dishes of the Moroccan imperial kitchen, historically served at royal feasts and wedding banquets in cities like Fez and Marrakech. It represents one of the most explicit expressions of medieval Andalusian cooking absorbed into Moroccan cuisine: flaky warqa pastry enclosing a sweetened, spiced filling of pigeon or chicken, eggs, and almonds, dusted at the table with powdered sugar and cinnamon in a combination that is unmistakably savory and sweet at once. Pigeon is the traditional filling, but chicken thighs have become the standard in home cooking and restaurant kitchens outside Morocco.
Listahan note
This version uses phyllo dough layered with melted butter to approximate the thin, glass-like crunch of warqa pastry, and chicken pieces instead of pigeon. The key to the sweet-savory balance is ensuring the chicken filling is fully seasoned and the almond layer distinctly sweet so the two register as separate elements in each bite.
Technique cues
- Poach or braise the chicken pieces in a spiced, saffron-scented broth until the meat falls from the bone; shred finely and reduce the cooking liquid almost completely to a thick glaze before incorporating, to avoid a soggy pastry filling.
- The egg layer in a traditional pastilla is scrambled directly into the reduced chicken cooking liquid, creating a custardy, soft middle layer distinct from the shredded chicken; this step cannot be rushed or the eggs will turn rubbery.
- Brush each phyllo sheet generously with melted butter and use at least 6-8 layers on both the bottom and top to achieve the structural strength and crunch required; too few layers and the pastry buckles and tears when the pie is cut.
Kitchen flow
- Parallel prep
- Toast and grind the almonds while the chicken braises; the pie assembly cannot begin until the chicken is shredded and the filling cooled.
- Make-ahead
- The chicken filling can be prepared up to 2 days ahead and refrigerated; assemble and bake the pastilla the day of serving for maximum crispness.
- Leftover move
- Reheat leftover pastilla on a wire rack in a 375F oven for 10-12 minutes to restore some crispness; microwaving makes the phyllo soggy.
- Cleanup rhythm
- Phyllo buttering is messy; line the work surface with parchment before starting and discard the parchment with the phyllo scraps when done.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 whole chicken (cut into pieces)
primary filling
Purpose: The chicken is braised until very tender and shredded finely; its cooking liquid becomes the flavorful glaze that binds the filling.
Handling: Bone-in, skin-on pieces hold moisture better during the long braise; remove the skin before shredding as it does not contribute to the final texture.
Adaptation: Bone-in chicken thighs only (about 3 lbs) are more forgiving and yield more consistent results than a whole bird.
1 lb phyllo dough
flaky shell
Purpose: Phyllo, properly buttered and layered, creates the paper-thin, shatteringly crisp shell that defines pastilla as a pastry dish rather than a stew.
Handling: Thaw frozen phyllo overnight in the fridge; bring to room temperature for 30 minutes before using and keep covered with a damp towel.
Adaptation: Warqa pastry, available at Middle Eastern or North African specialty stores, is the traditional substitute and fries to a thinner, crispier shell.
1 cup blanched almonds
sweet crunchy layer
Purpose: The almond layer provides crunch and a distinct nutty sweetness that separates the two flavor registers of the pie.
Handling: Toast almonds until golden, then grind coarsely with the powdered sugar and cinnamon; the mixture should be sandy, not a paste.
Adaptation: For a nut-free direction, the almond layer can be replaced with a layer of caramelized onions cooked down with cinnamon and a tablespoon of sugar.
1/2 tsp saffron threads
aromatic and color
Purpose: Saffron steeped in a tablespoon of warm water gives the braising liquid a golden color and a floral depth that is the signature aroma of pastilla.
Handling: Crush the threads between your fingers and steep in 1 tablespoon of warm water for 10 minutes before adding to the braising liquid.
Adaptation: A pinch of turmeric provides color but not the floral aroma; use both if budget is a concern.
1/4 cup powdered sugar
sweet finish and garnish
Purpose: Powdered sugar sifted over the finished pie before serving is both the visual signature and the flavor cue that makes the first bite register as intentionally sweet-savory.
Handling: Reserve for dusting at the table just before serving; sugar applied too early absorbs moisture and disappears.
Adaptation: A small amount of honey drizzled on the crust just out of the oven creates a different but equally effective sweet glaze without the sugar cloud.
Technique notes
- Cool the chicken filling completely before assembling the pastilla; warm filling melts the butter in the phyllo layers before baking, which prevents proper crisping.
- Tuck the phyllo edges under the pie rather than folding them over the top; folding creates thick, unbaked ridges while tucking creates an even, golden seal all the way around.
- The pie is done when the top is deep golden-brown, not just lightly golden; the multiple phyllo layers require significant oven time to cook through, and underbaking results in a soft, doughy interior.
Ingredient swaps
- Nut-free direction
- Replace the almond layer with a caramelized onion and dried fruit mixture to maintain the sweet interior layer without tree nuts.
- Dairy-free option
- Use a neutral oil such as refined coconut or avocado oil in place of melted butter for brushing the phyllo; the crust will be slightly less rich but still crisps well.
- Smaller format
- Divide the filling into individual triangular hand pies using 2-3 sheets of phyllo each; bake at 400F for 15-18 minutes for a party format.
Serve alongside
- Moroccan tomato and cucumber salad with cumin
- orange and olive salad with preserved lemon
- simple greens with lemon vinaigrette
- mint tea
- a chilled dry rose wine
- sparkling water with orange blossom water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers covered loosely with foil for up to 2 days; the pastry softens but the filling remains flavorful.
- Reheat on a wire rack in a 375F oven for 10-15 minutes to partially restore the crust.
- Do not freeze assembled pastilla; the phyllo structure breaks down when thawed.
Equipment
- large heavy pot or Dutch oven for braising
- 9 or 10-inch round pie pan or springform pan
- pastry brush for buttering phyllo
- food processor or sharp knife for the almond layer
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Chicken Pastilla to your week, check it against your household's allergens, and build the shopping list automatically.
More North African recipes
North African Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Msemmen
Layered and folded semolina flatbread cooked on a griddle until the outside crisps and the inside stays wonderfully chewy — perfect with honey or harissa.
North African Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Brik
Crispy paper-thin pastry folded around a whole egg, tuna, and parsley then flash-fried until golden — Tunisia's beloved street snack, eaten fast before the yolk escapes.
North African Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tajine El Bey
Tunisia's grand layered bake of spiced lamb, eggs, and cheese baked in a deep crust — a celebration dish with silky, complex layers in every slice.