
“A quick chicken pastilla recipe to make 18 soft and fluffy muffins!“
Hani Konashvili
Original Recipe Author
We give you the chicken pastilla also known as bastilla In Morocco and Algeria is a well-known dish.- the flagship dish of the holiday season, The dish that will decorate your table with an elegance that no one can resist!
Golden and dreamy rose-shaped filo sheets, filled with fresh pullets, caramelized onions, and loads of almonds, Accompanied by tahini, and hot sauce.
Chicken pastilla recipe leave the family members in awe with a meal they’ll never forget!

Chicken Pastilla or (bastilla) Step-by-step instructions:

Featured Review
“Perfect chicken pastilla recipe! Great flavors, gorgeous look!
I prepared a birthday dinner for my sons in their late twenties, and they loved it,
they kept talking about the flavors and complimenting them!”
Iris Finklebrand

Ingredients
Chicken pastilla ingredient
- 1½ lbs of spring chicken cut into small cubes (700g)
- 4 diced onions
- ½ cup of slivered almond (2½ oz/100g)
- 2 tbsp of silane
- Salt
- Black pepper
- Cumin
- Ras El Hanout
Instructions
How to make pastilla or "bastilla"
- Fry the onions in a pan with 3 tablespoons of oil until slightly golden.
- Add the pullets and cook for around 10 minutes with an occasional stir.
- Add the spices and silane to the pan, stir and cook for another 10 minutes, then remove from the heat.
- Add half a bundle of chopped cilantro or parsley (not necessary), then add the almonds.
- Refrigerate before filling.
- To assemble – grease the worktop with oil, and place a sheet of phyllo on the greased area
- and Spread oil over the phyllo sheet.
- while lifting the sheets, gently turn the filo sheets clockwise twice, thus creating folds in the center.
- Place the filling in the center.
- Fold the edges of the sheets toward the center, once from each side in an alternating manner.
- Tighten, turn over and place on baking paper.
- Oil the top and put in turbo baking mode in an oven preheated to 390°F(200°C) degrees until fully golden.
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