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Chicken Pastilla

Chicken Pastilla

Dearest reader, we have a special treat in store for you today! We will be sharing an authentic recipe for making Moroccan chicken pastilla. Also known as b'stilla, this is a savoury and sweet pastry that is a staple of Moroccan cuisine. The exact origins are unclear, but it is believed to have been brought to Morocco by Arab or Andalusian immigrants centuries ago. 

Traditionally served during special occasions, such as weddings or religious festivals, the dish has become a beloved part of Moroccan culture and a symbol of the country's rich culinary heritage. The combination of savory chicken, fragrant spices, and sweet almonds and sugar make for a truly unique and delicious taste experience that you won't want to miss. 

Ready to make this scrumptious delight? Here's the recipe straight from Morocco!


- 1 whole chicken (around 2.5-3 lbs), cut into pieces

- 2 onions, chopped

- 3 cloves of garlic, minced

- 1/2 cup fresh parsley, chopped

- 1/2 cup fresh cilantro, chopped

- 1 tablespoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon salt

- 1/4 teaspoon saffron threads, crushed

- 1/2 cup butter

- 1/2 cup blanched almonds, chopped

- 3 eggs, beaten

- 1/2 cup powdered sugar

- 1/2 teaspoon ground cinnamon

- 8-10 sheets of phyllo dough

- Powdered sugar and ground cinnamon for dusting the pastilla before serving


  •  In a large pot, sauté the onions and garlic until soft and translucent.
  •  Add the chicken, parsley, cilantro, ginger, cinnamon, black pepper, salt, and saffron. Stir well and cook until the chicken is browned on all sides.
  • Add enough water to cover the chicken and bring to a boil. Reduce the heat, cover the pot, and simmer until the chicken is cooked through and tender (about 30-45 minutes).
  •  Remove the chicken pieces from the pot and set aside to cool. Once cooled, remove the skin and shred the meat into small pieces.
  • Strain the chicken broth and set aside.
  • In a separate pan, melt the butter and sauté the almonds until golden brown. Add the shredded chicken to the pan and mix well. Add 1/2 cup of the chicken broth and continue cooking until most of the liquid has been absorbed.
  • In a bowl, mix the beaten eggs, powdered sugar, and ground cinnamon until well combined.
  • Preheat the oven to 190°C.
  • Grease a large baking dish with butter. Layer the phyllo sheets in the dish, brushing each sheet with melted butter as you go.
  • Add the chicken and almond mixture on top of the phyllo layers.
  • Pour the egg mixture over the chicken mixture and spread it evenly.
  • Add another layer of phyllo sheets, brushing each sheet with melted butter.
  •  Fold the edges of the phyllo sheets over the top of the pastilla to seal it.
  •  Brush the top layer of phyllo with melted butter and bake in the preheated oven for 25-30 minutes, or until golden brown.
  • Remove from the oven and let cool for a few minutes. Dust with powdered sugar and ground cinnamon before

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