{"id":2356,"date":"2021-04-18T07:33:23","date_gmt":"2021-04-18T05:33:23","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=2356"},"modified":"2024-04-07T03:39:01","modified_gmt":"2024-04-07T01:39:01","slug":"moroccan-chicken-pastilla","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/moroccan-chicken-pastilla\/","title":{"rendered":"Moroccan chicken pastilla"},"content":{"rendered":"
<\/div>\n

Pastilla\u00a0is\u00a0for sure one of the most popular dish\u00a0of\u00a0Moroccan cuisine. It\u2019s\u00a0a beloved classic,\u00a0reserved for special occasions\u00a0like weddings, births,\u00a0or eids.\u00a0<\/span><\/p>\n\n\n\n

In Morocco the pastilla\u00a0is\u00a0generally served as a starter at the beginning of special meals.\u00a0And of course, you can serve it as a main dish with a simple green salad.<\/span><\/p>\n\n\n\n

There are two main versions of pastilla,\u00a0one with poultry and\u00a0one\u00a0with seafood.\u00a0<\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pastilla\u00a0which is pronounced “bastilla” in Morocco,\u00a0because the letter \u00ab\u00a0p\u00a0\u00bb doesn\u2019t exist in Arabic alphabet.<\/span><\/p>\n\n\n\n

<\/p>\n\n\n\n

The recipe of the day :<\/span><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Today I\u2019m sharing with you my family\u2019s recipe.<\/span><\/p>\n\n\n\n

The\u00a0traditional\u00a0poultry\u00a0pastilla\u00a0is\u00a0a\u00a0sweet and savory\u00a0dish. Usually made with\u00a0pigeon,\u00a0but\u00a0can\u00a0also\u00a0be\u00a0made with chicken.\u00a0<\/span><\/p>\n\n\n\n

The filling contains\u00a0chicken\u00a0perfectly cooked\u00a0with\u00a0onions and\u00a0spices\u00a0: saffron, cinnamon and cardamom. Once the chicken is cooked, and cool enough to handle it, use your hands to pick all the meat off the bones.<\/span><\/p>\n\n\n\n

Add the sugar or honey to the onion sauce and continue cooking, until the onions are caramelised and have the consistency of a jam. Now return the chicken pieces to the sauce, stir and set aside. At this stage, you can keep the chicken in the fridge and bring it back to room temperature before continuing the next day.<\/span><\/p>\n\n\n\n

Then you make the\u00a0crunchy, sweet almond layer\u00a0delicately perfumed with cinnamon, mastic gum and orange blossom water. And as a final layer the scrambled eggs.\u00a0<\/span><\/p>\n\n\n\n

In the authentic recipe we add the beaten eggs to the onions sauce. I always found it little bit dry, that\u2019s why I add the shredded chicken to the sauce and not the eggs.<\/span><\/p>\n\n\n\n

All of this filling is covered with the famous \u00ab\u00a0warqa\u00a0\u00bb which means\u00a0sheet of paper\u00a0in Arabic.\u00a0This dough\u00a0is only available in Morocco, you can\u00a0make it at home if you want, or\u00a0substitute it with filo pastry sheets, or a spring roll dough.<\/span><\/p>\n\n\n\n

Don’t let\u00a0all of this\u00a0intimidate you, the recipe\u00a0certainly\u00a0requires time\u00a0but it\u2019s really easy to make with some organisation. That\u2019s why I advice you to start\u00a0preparing the filling the day before.<\/span><\/p>\n\n\n\n

And also the pastilla can be assembled and frozen before or after baking.<\/span><\/p>\n

<\/div>","protected":false},"author":2,"featured_media":2381,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[],"cuisine-recipe-category":[112],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[113],"yoast_head":"\nMoroccan chicken pastilla - 4passionfood - English<\/title>\n<meta name=\"description\" content=\"Pastilla is for sure one of the most popular dish of Moroccan cuisine. 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