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Moroccan Pastilla


Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.













Trans-fat Free


1 each chicken
whole, deboned, cut into pieces
1 x salt
12 each parsley leaves
fresh, sprigs
1 x ginger
6 large eggs
2 cups almonds
blanched, browned on the stove
1 pound phyllo (filo) pastry sheets
1 cup sugar
1 x cinnamon
1 each eggs


In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.

In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.

In a 9x12 inch baking dish , begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in ½ the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place ½ the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place ½ the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.

Brush the top of the last sheets of philo with beaten egg. Bake at 350℉ (180℃) until golden, 25 to 35 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 43721% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 243mg 81%
Sodium 446mg 19%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 6%
Sugars g
Protein 25g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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