Pastilla (Skillet Chicken Pie)
1 hr 15 min8 slices
A Moroccan-inspired skillet pie of shredded chicken, dates, and almonds wrapped in crispy phyllo dough and baked until golden.
| prepPreheat oven to 375°F / 190°C | ||||||||||
| 900 g boneless skinless chicken thighs | Pat chicken dry, season both sides | Sear chicken in oil over medium-high, 5 min | Cook onion & garlic over medium until soft | Add water & spices, return chicken, simmer 10–15 min | Shred chicken, remove to cutting board | Stir beaten eggs into pan liquid | Return chicken, stir in dates, almonds & parsley | Spread chicken mixture over phyllo | Top with 2 phyllo sheets, oil & fold edges | Bake 375°F / 190°C, 15–20 min until golden |
| Kosher salt and black pepper | ||||||||||
| 1 large yellow onion, halved and thinly sliced | ||||||||||
| 2 garlic cloves, minced | ||||||||||
| Extra virgin olive oil (for cooking) | ||||||||||
| 2 teaspoons Ras El Hanout | ||||||||||
| 1 teaspoon cinnamon | ||||||||||
| ½ teaspoon ground ginger | ||||||||||
| ½ teaspoon red pepper flakes | ||||||||||
| ¼ teaspoon turmeric | ||||||||||
| 6 medjool dates, pitted and chopped | ||||||||||
| 45 g sliced almonds, toasted | ||||||||||
| 30 g chopped parsley | ||||||||||
| 10 sheets phyllo dough (8 for base, 2 for top) | Brush pie dish with oil | Layer 8 phyllo sheets folded, oiled & overlapped | ||||||||
| 3 eggs, beaten | ||||||||||
| Extra virgin olive oil (for phyllo) | ||||||||||
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