{"id":26267,"date":"2024-02-22T11:59:50","date_gmt":"2024-02-22T10:59:50","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26267"},"modified":"2024-02-22T23:08:24","modified_gmt":"2024-02-22T22:08:24","slug":"moroccan-pastilla-with-chicken-and-almonds","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/moroccan-pastilla-with-chicken-and-almonds\/","title":{"rendered":"Moroccan pastilla with chicken and almonds"},"content":{"rendered":"
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Chicken and almond pastilla <\/p><\/div>\n

Moroccan pastilla with chicken and almonds<\/strong><\/span><\/div>\n

Today I’m taking you to Morocco to show you how to make a delicious chicken and almond pastilla<\/strong>. The pastilla<\/strong> also known bastilla<\/strong> or bestila<\/strong> (\u0628\u0633\u0637\u064a\u0644\u0629) in Moroccan Arabic is one of the most popular dishes in Morocco, as is roast chicken<\/strong> or lamb tagine with prunes<\/strong>. It is prepared for special occasions, weddings, baptisms, etc. Pastilla is also very appreciated during the month of Ramadan<\/strong>.<\/p>\n

When hosting guests for Iftar<\/strong> (breaking of the fast) during Ramadan, it’s customary to prepare a beautiful Ramadan table with delicious dishes. Moroccan harira<\/strong> and Algerian chorba frik<\/strong> always take center stage on the Ramadan table as indispensable main dishes. The table should be adorned with various types of briks, both sweet and savory briouates, salads, fish, baghrir<\/strong>, msemen, and more. It depends on individual preferences.<\/p>\n

This recipe is really delicious! It’s my favorite, even though the seafood pastilla<\/strong> also enjoys great success.<\/p>\n

What’s a pastilla?<\/strong><\/h2>\n
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The pastilla<\/strong> is a pie in the form of a galette, made from several layers of stacked puff pastry sheets, giving it an extremely crispy and flaky texture. It can be filled with a variety of savoury or sweet fillings. <\/p>\n

The chicken and almond pastilla<\/strong> is the most well-known and appreciated. Its taste is unique ! It’s slightly sweet, crispy on the outside, with a filling subtly flavored with cinnamon, all complemented by the crunchiness of almonds.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Traditional pastilla<\/strong> used to be made with pigeon instead of chicken, but nowadays it’s mainly made with chicken. Before serving, it is dusted with powdered sugar and garnished with cinnamon. Personally, I like to drizzle honey over the top and sprinkle with toasted slivered or crushed almonds.<\/p>\n

\"Moroccan

Delicious Moroccan mini pastilla<\/p><\/div>\n

During the month of Ramadan<\/strong>, I prepare a large quantity of mini pastillas<\/strong>, which I freeze raw or cooked. It’s very practical when you’re entertaining guests, as all you have to do is cook or reheat them.<\/p>\n

This leaves more time to prepare other dishes and spend time with guests. It’s so convenient when you’re craving a pastilla, you can bake one or 2 and enjoy. This is not the case with a large pastilla that must be eaten entirely on the same day.<\/p>\n

You can, of course, divide the recipe by 2, 3 or 4 for a small quantity or to prepare a large pastilla.<\/p>\n

I recommend that you watch the video in addition to the written recipe if this is the first time you’ve made it, as it will surely help you.<\/p>\n

You can see the recipe for homemade phyllo dough<\/strong>.<\/a><\/p>\n

Homemade brick pastry sheets are much softer than store-bought ones, making them easier to work with.<\/p>\n

The recipe on  video<\/strong><\/h2>\n