Shared by Arielle Nir Mamiye
Shared by Arielle Nir Mamiye
A Chicken Pastilla That Lived on in Memory, Returns to the Kitchen
Yield: 6-8 servingsTime: 1 hour, plus cooling time
A Chicken Pastilla That Lived on in Memory, Returns to the Kitchen
Yield: 6-8 servingsTime: 1 hour, plus cooling timeFamily Journey
Atlas Mountains, MoroccoCasablancaJerusalem area, Israel
Ashdod, IsraelNew York
“My mom? She’s my all time inspiration,” recipe writer and content creator Arielle Nir Mamiye gushes. “She poured all of her love into her cooking. I would come home from school and smell her za’atar potatoes and her schnitzel.” Arielle learned many recipes from her mother — both Moroccan and Persian, from the two sides of their family.
But there were a few recipes that were only ever spoken of, never made: scrambled eggs with butter and paprika oil, a deboned chicken that’s stuffed and transformed into a roulade, and chicken pastilla (also known as b’stillah), a flaky phyllo pie laced with warm spices that’s a classic of Moroccan cuisine. Tired of only hearing about the pastilla, Arielle asked her mother, Michal, how to make it and set out to create her own version.
Arielle simplified the recipe, swapping braised chicken that’s shredded for boneless chicken thighs she cuts up, and spraying olive oil between the layers of the pastry instead of using a brush, which can tear the delicate leaves. She seasons the whole pie with a blend of coriander, cinnamon, ginger, cloves, and nutmeg. The result is a dish that impresses at her Shabbat dinner table, but isn’t an all-day cooking affair.
Customarily, pastilla is topped with powdered sugar, which may seem out of place to those unfamiliar with the dish. But, when Arielle is asked by her followers if they can leave the sugar off, she insists: “Don't skip it. It really adds to the whole vibe.”
Cooking note: For best results, thaw the phyllo dough slowly in the refrigerator overnight, then let it rest at room temperature for about 30 minutes before using. This will make the sheets more pliable and less likely to tear. Any leftover phyllo dough can be wrapped tightly in plastic wrap and frozen one more time.
Catch Arielle Nir Mamiye and her mother Michal Nir at The Grandma’s Tent at The Great Nosh on June 21, 2026! And read more about their family story in “A Moroccan Grandmother’s Love Is Rolled Into Her Couscous.”
Ingredients
- 3 tablespoons olive oil, divided
- 3 onions, thinly sliced
- 3 pounds boneless, skinless chicken thighs
- 3 teaspoon kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- ½ teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 3 tablespoons freshly squeezed lemon juice
- ½ cup slivered almonds, toasted
- 8 sheets phyllo dough, defrosted
- Olive oil spray
- Powdered sugar, for servings
Preparation
Step 1
In a wide, lidded, sauté pan over medium-high heat, add 3 tablespoons of olive oil and the onions. Cook for 7–10 minutes, stirring occasionally, until softened.
Step 2
Move the onions to the edges of the pan, then add the chicken, angling the pieces so they fit in one tight layer. Season with salt, coriander, cinnamon, ginger, cloves, nutmeg, honey, and lemon juice. Cover the pan, reduce the heat to medium, and cook for 10 minutes, until the chicken is cooked through. To check, pierce a piece of chicken with a knife and make sure the juices run clear.
Step 3
Turn off the heat and transfer the chicken to a sheet tray, leaving the onions in the pan. Let the chicken cool for a few minutes, then slice each piece into thin strips. Return the sliced chicken to the pan with the onions, add the slivered almonds, and mix well.
Step 4
Preheat the oven to 425°F.
Step 5
Spray a deep 9-inch springform pan with olive oil. Unroll the phyllo dough and lay two sheets flat on a work surface. Spray the top sheet lightly with olive oil, then place both sheets into the pan, covering the bottom and leaving a 3–4 inch overhang around the edges. Gently press the phyllo into the bottom and sides of the pan. Repeat with two more sheets at a time, rotating around the pan, until it is fully lined with all 8 sheets, and four sections of phyllo are draped over the sides.
Step 6
Using a slotted spoon, add the chicken mixture to the lined pan in an even layer, shaking off any excess liquid. Fold one section of the overhanging phyllo over the filling toward the center of the pan and lightly spray the top with oil. Continue folding the remaining sections over the filling, lightly spraying each layer, until the pastilla is sealed. Spray the top with oil and bake uncovered for 20–25 minutes, until golden and crispy.
Step 7
Let cool for 5 minutes, then run a thin knife around the inside edge of the pan before releasing the latch. Remove the ring, then slide a knife between the crust and the pan base to loosen it. Transfer the pastilla to a platter.
Step 8
Dust lightly with powdered sugar and serve warm.
