Stir to coat the chicken pieces, then add the chicken stock and season. bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes. Add the cinnamon, the cardamom seeds and the turmeric. This pastilla is made with chicken, and almonds which is very classical. • In a small frying pan, melt 20 gr butter, crack the eggs and scramble them. Moisten with 2 more small ladles of juice then pat the pastry down around the chicken pieces with a wooden spoon. Set aside until ready to assemble. Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Preheat oven to 375°F. You can also make this Moroccan pastilla recipe with another type of meat such as lamb, quail, beef and even confit duck. remove all the bones and tear the chicken into 1 inch pieces. Moroccan Pastilla Recipe with Chicken. Pour in 400ml (14fl oz) or more cold water (enough to cover the meat). Chop the chicken into smaller chunks, (about 1 cm/0.4 inch). add the chicken, cilantro, parsley, salt and pepper and mix well. B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie.The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Morocco has its own mouthwatering version: rfissa medhoussa, or trid, a wonderfully savory chicken, onion, and lentil dish that's served on a bed of shredded trid pastry, msemen, meloui, or even day-old bread.The blend of ras el hanout, fenugreek seeds (helba in Arabic), saffron, and other spices makes a truly unique and delicious dish. Or just keep it veggie!

• Once the chicken has cooled down to room temperature, pull out the chicken meat and discard the skin and the bones. It’s up to you.

This is the traditional Moroccan way of serving pastillas. Stir, cover with a lid and leave to simmer for 45 mins. Place in the fridge until ready to assemble. Put the chicken thighs, onion, ginger, chilli, cinnamon, saffron and bay in a pan. Season well. Moroccan Pastilla goes by several names Bastilla, B’stilla etc. I also sprinkle the pastilla with icing sugar and ground cinnamon right in the end. Arrange the chicken pieces on top of the pastries then cover with another 2 leaves. Like Persian cuisine, Moroccan food uses a combination of sweet and savory flavors in several preparations. And traditional versions of this pastry, particularly also use some sugar in it.
Method. So it is not uncommon to see fruits and dried fruits in savory dishes. This is one of my absolute favorite Moroccan dishes. remove the chicken from the sauce and let it cool. Remove the lid from the pan and lift the chicken pieces onto a plate. I love the light flaky pastry dough and especially the powdered sugar and cinnamon on top, YUM! Layer with 2 more pastry leaves, 1 ladle of juice, and 1/2 tsp of cinnamon mixture.