Chicken Pastilla

Ingredients

For the chicken filling:

• 4 boneless, skinless chicken breasts
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust according to preference)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 2 tablespoons olive oil
• Salt and pepper to taste

For assembling the pastilla:

• 10 sheets of phyllo pastry
• 1/2 cup melted butter
• Powdered sugar and ground cinnamon for dusting (optional)
• Additional slivered almonds for garnish (optional)

Special equipment

• Deep baking dish
• Pastry brush
• Food processor or blender (optional, for grinding spices)
• Aluminum foil

Directions

1. Preparing the chicken filling:

   a. In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.

   b. Cut the chicken breasts into bite-sized pieces and add them to the skillet. Cook until the chicken is browned on all sides.

   c. Add the ground ginger, ground cinnamon, ground coriander, ground turmeric, ground cumin, cayenne pepper, salt, and pepper to the skillet. Stir well to coat the chicken evenly with the spices.

   d. Stir in the slivered almonds and raisins. Cook for an additional 2-3 minutes until the flavors meld together.

   e. Remove the skillet from heat, and stir in the chopped cilantro and parsley. Set aside to cool.

2. Assembling the pastilla:

   a. Preheat your oven to 375°F (190°C).

   b. Brush the bottom and sides of a deep baking dish with melted butter.

   c. Layer five sheets of phyllo pastry in the dish, brushing each sheet with melted butter before adding the next one. Allow the edges to hang over the sides of the dish.

   d. Spoon the chicken filling into the dish, spreading it evenly.

   e. Fold the overhanging phyllo pastry over the chicken filling, creating a neat package.

   f. Layer the remaining five sheets of phyllo pastry on top, brushing each sheet with melted butter as before.

   g. Brush the top sheet with melted butter, and fold the overhanging pastry over the top to seal the pastilla.

   h. Cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes.

   i. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crisp.

   j. Allow the pastilla to cool for a few minutes before serving.

3. Serving and garnishing:

   a. Carefully transfer the pastilla to a serving platter or individual plates.

   b. Dust the top with powdered sugar and ground cinnamon, if desired.

   c. Sprinkle some slivered almonds over the pastilla for an added crunch and visual appeal.

   d. Serve warm and enjoy the magnificent flavors of Morocco!

Nutritional Value (per serving, approximately)

• Calories: 420
• Protein: 29g
• Fat: 22g
• Carbohydrates: 31g
• Fiber: 4g
• Sugar: 11g
• Sodium: 330mg

Note: The nutritional value may vary depending on specific ingredients used and portion sizes.

Conclusion

Chicken Pastilla is a celebration of Moroccan cuisine, combining aromatic spices with tender chicken and delicate layers of phyllo pastry. This exquisite dish will captivate your taste buds with its unique blend of flavors.

Whether it's a special occasion or a cozy dinner at home, the Chicken Pastilla will transport you to the vibrant streets of Morocco.

Embrace the opportunity to explore this culinary masterpiece and embark on a flavorful journey unlike any other.