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I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...

Moroccan Chicken Pastillas

Course Appetizer, Lunch, Snack
Cuisine Mediterranean, Moroccan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories per serving 177 kcal

Ingredients

  • 9 oz fresh chicken breast (250 g), diced
  • a handful almonds blended finely
  • ½ small onion chopped
  • 1 small garlic clove chopped
  • 1 tsp cumin seeds
  • 2 tsp curcuma powder
  • 1 tsp fresh ginger grated
  • ½ tsp ground cinnamon
  • 1 tsp coriander powder
  • 1 tbsp caster sugar
  • a handful fresh cilantro chopped
  • 2 bay leaves
  • 1 small egg
  • 2 tbsp raisins chopped
  • olive oil
  • pepper
  • salt

Instructions

  1. Add the onion, garlic, some olive oil, ground cinnamon, coriander, cumin seeds, bay leaves and curcuma to a large non-stick pan.

  2. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  3. Place the pan over medium-high heat and gently fry the ingredients for 5 minutes until softened a little. Then add the diced chicken breast to the pan together with a little splash of water. Season with some pepper and salt.

  4. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  5. Stir and cover the pan. Cook the chicken for about 15 or until it's cooked through. Stir regularly. Add extra water if necessary. Then take the chicken off the heat and let it cool down fully.

  6. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  7. Then carefully shred the chicken up with your hands or using 2 forks. Add the grated ginger and finely blended or chopped almonds (you can toast them first if you like).

  8. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  9. Stir in the chopped cilantro and raisins.

  10. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  11. Place the chicken back over medium heat. Once hot, break the egg and add it to the chicken.
  12. I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
  13. Stir quickly and let the egg set in the chicken mixture. Check the seasoning and add extra pepper, salt or sugar to taste. Also remove the bay leaves.