Chicken Pastilla
Golden baked phyllo pie packed with aromatic spiced chicken, preserved lemon, and warm North African flavours, finished with a crisp flaky crust.
Updated : 04 March, 2026
Easy
About 30 min.
Ingredients
800 grams
Skinless boneless chicken thighs
400 grams
Onion
120 grams
Ginger
25 grams
Garlic
250 milliliters
Chicken broth
2 teaspoon
Sugar
1 teaspoon
Salt
1 teaspoon
Spices, seasonings
0.5 teaspoon
Cinnamon
40 grams
Preserved lemon
6 sheet
Phyllo dough
20 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Trim any cartilage or bone fragments from the skinless, boneless chicken thighs. Heat a pan with oil or clarified butter over high heat and sear the chicken until golden on both sides. Remove from the pan and set aside.
Step 2
Using the same pan, add the finely chopped onions along with the minced fresh ginger and garlic. Stir well, scraping up any browned bits left from the chicken. Cook gently over medium heat until the aromatics are soft and fragrant.
Step 3
Pour in a splash of chicken stock to deglaze the pan, then return the chopped seared chicken to the pan along with any collected juices. Add the spices, cinnamon, finely chopped preserved lemon, and a small pinch of sugar. Allow the mixture to simmer until most of the moisture has evaporated and the filling becomes rich and concentrated, but not dry.
Step 4
Taste and adjust the seasoning if necessary. The filling should be juicy but not wet. Remove from the heat and allow it to cool slightly.
Step 5
Preheat the oven to 200°C (392°F). Lightly brush a 25cm (9.8 inch) cast iron skillet or ovenproof pan with melted butter or oil.
Step 6
Lay out one sheet of thawed phyllo pastry and brush it lightly with melted butter, oil, or smen. Repeat this process with three additional sheets, stacking them and rotating slightly to create an overhang. Carefully place the layered pastry into the skillet so the edges hang over the sides.
Step 7
Spoon the chicken filling into the centre of the phyllo. Place one additional buttered sheet of phyllo on top, folded in half or into quarters to cover the filling. Fold the overhanging pastry edges over the top to fully encase the filling.
Step 8
Bake for 30 minutes, or until the pastry is deeply golden and crisp. If you are not using a skillet, turn the pie halfway through baking so both sides brown evenly.
Step 9
Once baked, optionally dust the top with icing sugar and a little cinnamon before serving.
Author note
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