Shared by Niv Turjeman
Shared by Niv Turjeman
Chicken Pastilla
Yield: 8-10 servingsTime: 1 hour and 15 minutes
Chicken Pastilla
Yield: 8-10 servingsTime: 1 hour and 15 minutesFamily Journey
Casablanca, Morocco and Tunis, TunisiaMoshav Emunim and Ashdod, IsraelAshdod
New York City
This sweet-and-savory Moroccan pie is a fixture on the Rosh Hashanah table in Niv Turjeman’s family. The filling combines shredded chicken, caramelized onions, toasted nuts, raisins, and warm spices like cinnamon and ginger, all lightly sweetened with silan — a date syrup common in Middle Eastern and North African cooking. While Niv’s mother makes individual pies, he prefers one large pie, finished with a dusting of powdered sugar and a sprinkle of chopped pistachios for added crunch. The pie is made with store-bought phyllo dough, which should be thawed slowly in the refrigerator overnight, then rested at room temperature for about 30 minutes before using so the sheets are pliable and less likely to tear.
Read more about Niv’s family in “A Moroccan Rosh Hashanah Celebration That Sets the Tone for the Year Ahead” and get his recipes for Stuffed Challah Rolls with Caramelized Onions, Moroccan Fish Tagine, Slow Cooked Beef Cheeks and Chickpeas, and Tanzia (Sweet & Spiced Fruit-Onion Topping for Couscous or Rice).
Ingredients
- 1 tablespoon olive oil, plus more for brushing
- 1½ pounds boneless, skinless chicken thighs
- 3 medium onions, sliced
- 1 cup walnuts, roughly chopped
- 1 cup sliced almonds
- 1 cup raisins
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon date syrup
- 2–3 tablespoons water
- 14 sheets phyllo dough, thawed
- Powdered sugar, for serving
- Chopped pistachios, for serving
Preparation
Step 1
Preheat the oven to 375F.
Step 2
In a wide pan, heat 1 tablespoon of olive oil over medium heat. Add chicken thighs in a single layer and cook for 4-5 minutes per side, until cooked through and lightly browned. Remove and let cool slightly, then shred with two forks.
Step 3
In the same pan, add sliced onions and sauté over medium heat until soft and golden, 12-15 minutes.
Step 4
Return shredded chicken to the pan. Add walnuts, almonds, and raisins. Cook for 4 minutes, stirring often.
Step 5
Add cinnamon, ginger, salt, pepper, date syrup, and 2-3 tablespoons of water. Stir to combine and cook until most of the liquid has evaporated and the mixture has thickened, about 4-5 minutes. Remove from heat and let cool completely.
Step 6
Lightly oil a 9-inch pie dish or cake pan. Keep the phyllo sheets covered with a slightly damp kitchen towel so they don’t dry out. Lay 2 phyllo sheets on the bottom, letting the edges hang over the sides. Brush with olive oil.
Step 7
Place 1 phyllo sheet so that half lies in the pan and half hangs over the edge. Repeat on the other three sides, brushing each with olive oil, so the four sheets overlap in the center.
Step 8
Lay 2 more phyllo sheets flat in the center to create a total of 8 base layers, brushing the top layer with olive oil.
Step 9
Spoon the chicken filling evenly into the center.
Step 10
Fold the overhanging phyllo over the filling, brushing each layer with olive oil as you go.
Step 11
Crinkle the remaining 6 phyllo sheets like accordions and lay them on top in a wrinkled pattern. Brush the top generously with olive oil.
Step 12
Bake for 30-35 minutes, until golden brown and crisp.
Step 13
Let cool for 10 minutes, then dust with powdered sugar and sprinkle with chopped pistachios. Serve warm.
Leftover chicken pastilla can be stored in an airtight container in the refrigerator for 3-4 days.
