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Easy Chicken Pastilla
A simplified version of the traditional Moroccan chicken pastilla, made with brick pastry sheets, toasted almonds, spiced chicken and a touch of powdered sugar. Ideal for a festive meal without the usual complexity.
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Cost Breakdown
Critical Success Points
- • Blanch and peel the almonds for optimal texture
- • Toast the almonds to the core without burning
- • Cook the chicken with spices to develop aromas
- • Precise layering to prevent leaks
- • Bake until perfect golden colour
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Hot oil during almond toasting can splatter; keep the heat medium.
- • The oven reaches 180°C: use kitchen gloves when removing the sheet.
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