Pastilla - Sweet Moroccan Chicken Pie

This delicious dish was another recipe I first tried at the Moroccan restaurant with my family.  I was a bit skeptical about a sweet chicken dish but it turns out it works really well. And even better, it's easy to recreate at home when you want something different for dinner.

Though traditionally this is made with warqa dough, the dough is quite similar to the thin wrappers used for lumpia. Phyllo is also a common sub.

1 chicken breast, with bones and skin
2 large onions, chopped
2 cloves garlic, minced
1/2 tsp. ginger
1 1/2 tsp. cinnamon
1/4 tsp. turmeric
pinch saffron
pinch cumin
Salt & pepper to taste
1 c. chicken stock
1/4 c. almonds, toasted
1 Tbsp. honey
2 Tbsp. Fresh parsley, chopped
2 Lumpia Wrappers

Powdered sugar and cinnamon to garnish

Heat the olive oil in a medium pot until sizzling.

Season the chicken on both sides with salt and pepper and add to the oil, skin side up. Brown on both sides.

Once the chicken is browned add the onions around it, without removing the chicken. Cook for 2 minutes and then add the garlic, ginger, cinnamon, turmeric, saffron, and cumin. Add the chicken broth and tight fitting lid to cover.

Simmer for about 30 minutes or until the chicken is cooked through and shreds easily.

Remove the chicken allow to cool until it is easy to handle.

While the chicken is cooling add the honey to the pot of onions and broth and turn the heat to high. Simmer until the liquid is mostly gone, stirring frequently to avoid burning.

Shred the chicken and chop fairly fine. Combine the chicken and onions. Place in a colander to drain slightly.

Place on lumpia wrapper on a greased baking tray. Top with the chicken mixture and pull the sides up around the filling. Place the second wrapper on top and tuck the sides under to create a smooth pastry.

Brush the top with melted butter and bake at 425* for 20 - 25 minutes. The top should be browned.

Transfer to a serving dish and top with powdered sugar and cinnamon.


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