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Moroccan Chicken Pie Recipe

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A crisp, golden Moroccan-style chicken pie filled with warmly spiced chicken, seasoned eggs, onions, and crunchy cinnamon almonds. A light dusting of powdered sugar creates the classic sweet-savory contrast of chicken pastilla.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon saffron threads, optional
  • 1 teaspoon salt, or to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup chicken broth
  • 4 large eggs
  • 1 1/2 cups blanched almonds
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon, for almond layer
  • 10–12 sheets phyllo pastry
  • 1/2 cup unsalted butter, melted
  • Powdered sugar, for finishing, optional
  • Ground cinnamon, for finishing, optional

Instructions

  1. Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add 2 sliced onions and cook until softened.
  2. Add 3 minced garlic cloves, 1 teaspoon ginger, 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon black pepper, 1/2 teaspoon cumin, optional saffron, and 1 teaspoon salt. Cook briefly until fragrant.
  3. Add 2 pounds chicken thighs, 1/4 cup parsley, 1/4 cup cilantro, and 1 cup chicken broth. Cover and simmer gently for 25–30 minutes, or until the chicken is fully cooked and tender.
  4. Remove the chicken and let it cool slightly. Shred or chop it into bite-sized pieces and set aside.
  5. Cook the remaining onion mixture uncovered until most of the excess liquid has evaporated and the mixture is concentrated.
  6. Lightly beat 4 eggs. Gradually stir them into the onion mixture over low heat and cook, stirring frequently, until softly set and the remaining liquid has been absorbed. Remove from the heat and cool.
  7. Toast 1 1/2 cups almonds until lightly golden. Cool, then pulse in a food processor until coarsely ground. Mix with 2 tablespoons granulated sugar and 1 teaspoon cinnamon.
  8. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch round baking dish or springform pan.
  9. Arrange several phyllo sheets in the pan one at a time, lightly brushing each with melted butter and rotating the sheets so the edges hang over the sides.
  10. Spread the shredded chicken evenly over the phyllo. Top with the cooled onion and egg mixture, followed by an even layer of the cinnamon almonds.
  11. Fold the overhanging phyllo over the filling. Add 2–3 additional buttered phyllo sheets over the top and tuck the edges underneath to form a neat round pie.
  12. Brush the top with the remaining melted butter. Bake for 30–40 minutes, until deeply golden and crisp.
  13. Rest the pie for 10 minutes before slicing. Dust lightly with powdered sugar and ground cinnamon, if desired, and serve warm.

Notes

  • Reduce the onion and egg mixture thoroughly and cool the fillings before assembly to help prevent soggy pastry.
  • For a fully savory version, omit the sugar from the almond mixture and skip the powdered sugar topping.
  • Chicken breast can replace chicken thighs, but avoid overcooking it so the meat remains tender.
  • The chicken, egg mixture, and almonds can be prepared ahead and refrigerated separately. Assemble with phyllo shortly before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat portions in a 350°F (175°C) oven or air fryer to restore the crisp pastry.
  • Cooked portions can be wrapped securely and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/moroccan-chicken-pie-recipe/