did you ever hear about african pie chicken pastilla?

In this course, I want to share with you the traditional Moroccan chicken pastilla recipe which is a true monument of the cuisine of my country and a transmission of knowledge from generation to generation.

Pastilla is a delicious and unique dish, a crispy pie that combines sweet and salty flavors, it is often served at weddings and celebrations but can be cooked for a special family dinner.

The sweet-savoury meat stuffing is enveloped in a thin, crispy pastry called “warqa,” it can be bought in supermarkets as “feuilles de pastilla” or freshly made in the market. The same pastry is used for briwat.

There are different forms of pastilla and the traditions vary from region to region. In coastal areas, for example, pastilla is more often made with seafood. Chicken and pigeon are also common fillings. Today we’re going to learn how to make my favorite - chicken and almond pastilla.

The result is wonderful: a very crispy pastilla with a unique mixture of sweet and savory of chicken, eggs, almonds and caramelized onions. I advise everyone to do it at least once in their life. This can be served as a starter or main course, or with fresh salads.

You will find that, although there are lots of different steps, none of them are especially difficult, just enjoy the simple pleasure of cooking.