In brief
- Chicken pastilla is a sweet and savoury Moroccan pastry, thin dough filled with shredded chicken, eggs and cinnamon-spiced almonds
- Origin: Morocco, Fassi tradition (Fez)
- Key ingredients: chicken, brick pastry sheets or ouarka pastry, almonds, eggs, cinnamon, ginger, saffron
- A festive dish, served as a starter for big occasions and weddings
Origins and cultural history of chicken pastilla
The word pastilla is thought to come from Spanish, and the dish is believed to be a legacy of Andalusian cuisine brought to Morocco by Moorish refugees who settled around Fez. Tradition, not formally established by historians, places its origin more precisely in the thirteenth century, in the palace kitchens of the Marinid dynasty in Fez. Originally, it was made with pigeon, a meat considered more noble, and reserved for major ceremonies: weddings, religious festivals, receptions. In the great houses of Fez, the pigeon version is still served today for the most prestigious occasions.
The sweet and savoury contrast, achieved by dusting the pastilla with icing sugar and cinnamon as it comes out of the oven, is a signature of Fassi cuisine inherited from Al-Andalus. The chicken version, quicker to prepare than the pigeon one, has become widespread in Moroccan households and on the tables of the diaspora, while keeping the same thin pastry (brick pastry sheets or ouarka) and the same almond and cinnamon filling.
What are the key ingredients of chicken pastilla
Chicken pastilla relies on a very thin pastry, warm spices and a sweet almond mixture, whose spices and almonds NKOSI sells.
- chicken
- brick pastry sheets or ouarka pastry
- blanched almonds
- eggs
- cinnamon
- ginger
- saffron
Nutritional benefits of chicken pastilla
Chicken, thigh, raw, provides on average 114 kcal and 19.3 g of protein per 100 g, according to the Ciqual nutritional composition table, Anses. Whole blanched almonds provide, for their part, 613 kcal and 21.4 g of protein per 100 g, according to the values shown on the packaging of the PROFRUIT almonds sold by NKOSI.
Frequently asked questions about chicken pastilla
Is pastilla only made with chicken?
No: the original recipe, still served in the great houses of Fez for prestigious occasions, is made with pigeon, a meat considered more noble and more fragrant. Chicken, quicker to cook and easier to find, has become the most common version in Moroccan households and on the tables of the diaspora.
Can pastilla be prepared ahead of time?
The filling (shredded chicken, scrambled eggs, almonds) can be prepared the day before and kept in the fridge. Assembling and baking, on the other hand, should be done just before serving, so the brick pastry sheets stay crisp.
Where to find the ingredients for chicken pastilla in France?
NKOSI sells the almonds, cinnamon and ginger for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 59 €.
