Golden Moroccan Chicken Pastilla – 5 Easy Steps to a Delicious Traditional Dish

Introduction

Experience the elegance of Moroccan cuisine with this Golden Chicken Pastilla, a refined version of Morocco’s most iconic festive dish. Originating from the royal kitchens of Fez and perfected in Marrakech, Chicken Pastilla combines savory and sweet in perfect harmony.

Each layer of this masterpiece brings a new sensation — tender, spiced chicken simmered with onions and saffron, creamy eggs cooked in a rich sauce, and a layer of crunchy almonds scented with cinnamon and orange blossom water, all wrapped in crisp, golden pastry.

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Traditionally served at weddings, celebrations, and family feasts, the Moroccan Chicken Pastilla (also known as bastilla or b’stilla) symbolizes Moroccan hospitality and artistry in cooking. This Marrakech Flavors version stays authentic while offering a simplified, step-by-step approach so you can prepare this exquisite Moroccan treasure at home with ease.

🌿 Ingredients

Base for the Filling

• 1.2 kg chicken thighs (skinless)
• 1 kg sliced onions
• 1 tbsp olive oil
• 1 tsp ground ginger
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp turmeric
• ½ tsp cinnamon
• A pinch of saffron
• 1 tbsp fermented butter (smen)
• 1 bunch fresh chopped coriander
• 80 ml water

Egg-Mixture Layer

• 1 tsp cinnamon
• 2 tbsp sugar
• 5 beaten eggs

Almond Filling

• 300 g blanched almonds (skins removed)
• 2 tsp cinnamon
• 2 tbsp sugar
• 2 tbsp orange-blossom water

For the Finish

• Brick pastry sheets (or pastilla sheets)
• Melted butter (for assembling)
• Icing sugar
• Ground cinnamon

🍳 Step-by-Step Preparation for Chicken Pastilla

1️⃣ Prepare the Chicken Filling

1. In a large casserole, heat olive oil and add sliced onions.
2. Add the chicken pieces, ginger, salt, pepper, turmeric, cinnamon, saffron, smen, coriander, and water.
3. Mix well, cover, and cook over medium heat for 10 minutes.
4. Remove the lid and cook uncovered for 40 minutes, until the chicken is tender and the sauce is thick.
5. Remove the chicken, shred it, and set aside.

2️⃣ Prepare the Egg Layer

1. To the remaining sauce, add cinnamon and sugar.
2. Simmer until slightly reduced.
3. Gradually stir in the beaten eggs and cook gently until creamy and well-bound.
4. Mix in the shredded chicken and allow to cool.

3️⃣ Prepare the Almond Filling

1. Toast the almonds at 180 °C (356 °F) for 15 minutes.
2. Cool and grind coarsely.
3. Mix with cinnamon, sugar, and orange-blossom water.

4️⃣ Assemble the Chicken Pastilla

1. Brush a brick pastry sheet with melted butter.
2. Add one spoonful of the chicken-egg mixture and one spoonful of the almond filling.
3. Fold into a neat round pastilla (or mini pastillas).
4. Brush the top with butter for crispness.

5️⃣ Bake & Finish

1. Place on a parchment-lined tray and bake at 190 °C (374 °F) for 20–25 minutes until golden.
2. Dust with icing sugar and decorate with ground cinnamon.
3. Serve warm with mint tea for an authentic Moroccan experience.

💡 Chef Tips – Marrakech Flavors

• Drain the chicken mixture well before assembling for a crispy pastry.
• Add 1 tbsp of honey to the almond filling for an extra layer of flavor.
• Make mini Chicken Pastillas as elegant appetizers or festive starters.
• Freeze unbaked pastillas and bake straight from frozen for convenience.

🕯️ Storage & Make-Ahead

• Store cooked Chicken Pastilla in an airtight container for up to 2 days in the refrigerator.
• Reheat at 180 °C (356 °F) for 10 minutes to regain crispness.
• Freeze unbaked versions for later — they bake beautifully straight from the freezer.

❓ FAQs – Chicken Pastilla

1. What is Chicken Pastilla made of?

Chicken Pastilla is a traditional Moroccan pie made with layers of thin flaky pastry (warqa or brick sheets), filled with tender spiced chicken, eggs cooked in a flavorful sauce, and a sweet almond-cinnamon mixture. It’s finished with icing sugar and cinnamon for a unique sweet-salty balance.

2. Can I make Chicken Pastilla ahead of time?

Yes! You can prepare the chicken and almond fillings in advance, refrigerate them, or assemble and freeze the pastilla before baking. Bake straight from frozen for a perfectly crisp result.

3. What pastry is best for Chicken Pastilla?

Traditionally, Moroccan cooks use warqa, a thin pastry similar to phyllo. If unavailable, brick pastry or phyllo sheets are excellent alternatives that yield the same golden, crispy texture.

4. Can I use another protein instead of chicken?

Definitely! While Chicken Pastilla is most popular today, the classic Fez recipe used pigeon. You can also try turkey or seafood versions for a creative twist.on your preference.

Print Recipe

Delicious

Golden Moroccan Chicken Pastilla – 5 Easy Steps to a Delicious Traditional Dish

Author: marrakechflavors Cooking Method: Baking, Simmering Cuisine: Moroccan Courses: Desert Recipe Keys: E Easy food E Elegant Decoration S Simple to Make

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 180  C Servings: 4 Estimated Cost: $ 15

Best Season: Suitable throughout the year

Description

Indulge in the rich, aromatic flavors of Moroccan Chicken Pastilla, a classic North African dish that beautifully blends sweet and savory. Layers of flaky pastry encase tender spiced chicken, creamy eggs, and toasted almonds infused with cinnamon and orange blossom water. Baked until golden and finished with icing sugar and cinnamon, this elegant Chicken Pastilla is a true Moroccan masterpiece — perfect for festive occasions, family gatherings, or a refined weekend meal.

Ingredients :

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

Base for the Filling

• 
  1.2 kg chicken (thighs (skinless))
• 
  1 kg onions (sliced onions)
• 
  1 tbsp oil (Oil olive)
• 
  1 tbsp ginger (ground ginger)
• 
  ¹⁄₂ tbsp salt
• 
  ¹⁄₂ tbsp pepper (black pepper)
• 
  1 tbsp turmeric
• 
  1 tbsp cinnamon
• 
  1 Pinch saffron
• 
  1 tbsp butter (fermented butter (smen))
• 
  1 bunch coriander (fresh chopped coriander)
• 
  80 ml water

Egg-Mixture Layer

• 
  1 tbsp cinnamon
• 
  2 tbsp sugar
• 
  5 u eggs (5 beaten eggs)

For the Finish

• 
  -- -- Brick pastry sheets (or pastilla sheets)
• 
  -- -- Melted butter (for assembling)
• 
  -- -- Icing sugar
• 
  -- -- Ground cinnamon

Instructions :

step 1

1. Prepare the Chicken Filling

   1. In a large casserole, heat olive oil and add sliced onions.
   2. Add the chicken pieces, ginger, salt, pepper, turmeric, cinnamon, saffron, smen, coriander, and water.
   3. Mix well, cover, and cook over medium heat for 10 minutes.
   4. Remove the lid and cook uncovered for 40 minutes, until the chicken is tender and the sauce is thick.
   5. Remove the chicken, shred it, and set aside.

   

Step 2

1. Prepare the Egg Layer

   1. To the remaining sauce, add cinnamon and sugar.
   2. Simmer until slightly reduced.
   3. Gradually stir in the beaten eggs and cook gently until creamy and well-bound.
   4. Mix in the shredded chicken and allow to cool.

   

Step 3

1. Prepare the Almond Filling

   1. Toast the almonds at 180 °C (356 °F) for 15 minutes.
   2. Cool and grind coarsely.
   3. Mix with cinnamon, sugar, and orange-blossom water.

   

Step 4

1. Assemble the Chicken Pastilla

   1. Brush a brick pastry sheet with melted butter.
   2. Add one spoonful of the chicken-egg mixture and one spoonful of the almond filling.
   3. Fold into a neat round pastilla (or mini pastillas).
   4. Brush the top with butter for crispness.

   

Step 5

1. Bake & Finish

   1. Place on a parchment-lined tray and bake at 190 °C (374 °F) for 20–25 minutes until golden.
   2. Dust with icing sugar and decorate with ground cinnamon.
   3. Serve warm with mint tea for an authentic Moroccan experience.

   

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 869.87kcal

% Daily Value *

Total Fat 53.33g83%

Saturated Fat 15.22g77%

Trans Fat 0.3g

Cholesterol 232.63mg78%

Sodium 1098.17mg46%

Potassium 1104.91mg32%

Total Carbohydrate 39.71g14%

Dietary Fiber 9.94g40%

Sugars 17.74g

Protein 59.94g120%

---

Vitamin A 148.07 mcg

Vitamin C 25.01 mg

Calcium 187.5 mg

Iron 6.07 mg

Vitamin D 0.6 mcg

Vitamin E 1.84 mg

Vitamin K 11.13 mcg

Thiamin 0.31 mg

Riboflavin 0.45 mg

Niacin 20.94 mg

Vitamin B6 1.36 mg

Folate 66.62 mcg

Vitamin B12 0.93 mcg

Phosphorus 554.29 mg

Magnesium 117.66 mg

Zinc 4.88 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Drain the chicken mixture well before assembling for a crispy pastry.
• Add 1 tbsp of honey to the almond filling for an extra layer of flavor.
• Make mini Chicken Pastillas as elegant appetizers or festive starters.
• Freeze unbaked pastillas and bake straight from frozen for convenience.

Keywords: Chicken Pastilla, Moroccan Chicken Pastilla, Moroccan Pastilla, Moroccan Chicken Pie, Chicken Bastilla, Chicken B’stilla, Moroccan pastry, Moroccan sweet and savory pie, traditional Moroccan recipe, Moroccan festive dish, Moroccan almond pastry, Chicken and almond pastilla, authentic Moroccan cuisine, Marrakech chicken pastilla, Moroccan celebration food

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