Moroccan chicken pie with filo pastry (pastilla)

Moroccan philo pastry


Marinade: 3 chicken breasts2 large onionsHalf cup of chopped parsley1/4 teaspoon of saffron1 teaspoon of turmeric1 cloveHalf teaspoon of cinnamon1 teaspoon of grated gingerHalf teaspoon of grated nutmegHalf teaspoon of pepperSalt to taste Pastilla:

3 eggs3,5 ounces of peeled pistachio3,5 ounces g of sliced ​​almonds2 ounces of brown raisins1 pound of phyllo dough3,5 ounces of melted butter5 ounces of icing sugar1 tablespoon of cinnamon


1. Put all the ingredients of the marinade in a baking dish and cook for an hour over low heat.2. Let the chicken cool, and shred it.3. Drain the cooking liquid and place it in a bowl with the chicken.4. Add the almonds, pistachios and raisins.5. Beat the eggs and add.6. Mix everything well.7.In a round bowl, open the phyllo dough, letting excess hang outside the bowl.8.Paint with melted butter. Repeat this procedure 4 times.9.Spread the mixture.10.Close the phyllo dough , painting with butter between layers.11.Sprinkle icing sugar and cinnamon on top.12.Bring to a medium oven for 30 minutes.13.Cut and serve.

Watch the video recipe