Pastry

Traditional Moroccan Chicken Pastilla (Bastila)

Name: Traditional Moroccan Chicken Pastilla (Bastila)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6-8
Cuisine: Moroccan
Ingredients: 1.2 kg chicken thighs or whole chicken pieces; 1 kg yellow onions, finely diced; 4 garlic cloves, minced; 1 bunch fresh coriander and parsley, finely chopped; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp Ras el Hanout; 1/2 tsp saffron threads, crumbled; 1 tsp smen (fermented butter) or clarified butter; 60ml olive oil; 1 tsp salt and 1/2 tsp freshly ground black pepper; 6 large eggs, lightly beaten; 1 tbsp honey or orange blossom water; 250g raw almonds, blanched, skinned, and fried in oil until golden; 60g icing sugar; 1.5 tsp ground cinnamon; 1 tbsp orange blossom water; 12 sheets warqa pastry (or quality phyllo pastry); 100g melted butter mixed with 2 tbsp vegetable oil; 1 egg yolk, beaten (for sealing); Icing sugar and ground cinnamon (for the diamond lattice design); Fried almonds for center garnish

The crown jewel of Moroccan celebratory cuisine — layers of crisp warqa pastry filled with tender spiced saffron chicken, an onion-egg custard, and toasted cinnamon almonds.

Traditional Moroccan Chicken Bastila decorated with powdered sugar and cinnamon lattice

Prep

45 minutes

Cook

1 hour 15 minutes

Servings

6-8

Difficulty

Advanced

Chicken Pastilla (Bastila) is widely regarded as the ultimate showcase of Moroccan culinary craftsmanship. Originating from the grand banquet traditions of Fes and Marrakech, it is the centerpiece of Moroccan weddings, holiday feasts, and welcoming ceremonies.

What makes Pastilla extraordinary is the harmony of distinct textures and flavors: paper-thin crispy pastry envelopes tender saffron-braised chicken, a velvety sweet-savory onion and egg custard, and a crunchy layer of orange-blossom scented toasted almonds.

Ingredients

For the Spiced Chicken

1.2 kg chicken thighs or whole chicken pieces
1 kg yellow onions, finely diced
4 garlic cloves, minced
1 bunch fresh coriander and parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp Ras el Hanout
1/2 tsp saffron threads, crumbled
1 tsp smen (fermented butter) or clarified butter
60ml olive oil
1 tsp salt and 1/2 tsp freshly ground black pepper

For the Onion & Egg Custard

6 large eggs, lightly beaten
1 tbsp honey or orange blossom water

For the Crunchy Almond Layer

250g raw almonds, blanched, skinned, and fried in oil until golden
60g icing sugar
1.5 tsp ground cinnamon
1 tbsp orange blossom water

For Assembly & Garnish

12 sheets warqa pastry (or quality phyllo pastry)
100g melted butter mixed with 2 tbsp vegetable oil
1 egg yolk, beaten (for sealing)
Icing sugar and ground cinnamon (for the diamond lattice design)
Fried almonds for center garnish

Instructions

1
In a heavy pot, warm olive oil and smen over medium heat. Add the chicken pieces, onions, garlic, chopped herbs, ginger, cinnamon, turmeric, Ras el Hanout, saffron, salt, and pepper.
2
Cover and cook gently over medium-low heat for 40-45 minutes without adding extra water — the onions will release plenty of moisture. Stir occasionally until the chicken is tender and cooked through.
3
Remove the chicken to a plate to cool. Once cool enough to handle, discard bones and skin, shred the meat into bite-sized pieces, and set aside.
4
Keep the onion sauce simmering uncovered over medium heat until all excess liquid evaporates and you are left with a thick, golden onion reduction.
5
Turn the heat to low. Slowly drizzle the beaten eggs into the onion reduction, whisking continuously for 3-5 minutes until the eggs form a soft, moist scrambled custard. Remove from heat, stir in orange blossom water, and let drain in a fine mesh sieve to remove any remaining oil.
6
In a food processor, pulse the fried almonds with icing sugar, cinnamon, and orange blossom water until coarsely crushed (do not make a fine paste).
7
To assemble: grease a 28-30cm round pan with melted butter. Layer 4-5 sheets of warqa overlapping in a circular pattern, with edges hanging over the pan sides. Brush each layer generously with melted butter.
8
Spread the shredded chicken in an even bottom layer. Top with the drained onion-egg custard. Finish with the spiced almond layer.
9
Fold the overlapping pastry overhang over the filling. Top with 2-3 additional buttered warqa sheets, tucking the edges neatly underneath like a fitted bedsheet. Brush with beaten egg yolk and melted butter.
10
Bake in an oven preheated to 190°C (375°F) for 30-35 minutes until the pastry is deep golden and crisp.
11
Gently slide onto a serving platter. Dust with powdered sugar, and use a strip of cardboard or template to create the iconic criss-cross diamond pattern with ground cinnamon. Garnish the center with fried whole almonds.

Tips

Draining the onion-egg custard in a sieve is crucial — excess moisture will make the bottom pastry soggy instead of crispy.
If using store-bought phyllo instead of handmade Moroccan warqa, double the number of layers and brush each layer thoroughly with melted butter to prevent tearing.
Pastilla can be fully assembled hours in advance and kept refrigerated, then baked fresh right before serving.

Questions About This Recipe

Why does Pastilla combine savory chicken with sugar and cinnamon?

Pastilla originated in Andalusian-Arab palace kitchens where combining savory poultry, aromatic spices, and sweet almond accents was the hallmark of haute cuisine. The contrast creates a delicate, harmonious balance.

Can I make individual mini pastillas?

Yes! You can roll the three fillings into smaller circular parcels or cigar shapes for cocktail-style appetizers. Reduce baking time to 15-20 minutes.