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Holiday Recipes, Moroccan Chicken Pastilla

Chicken pastilla dinner.
Written By
Parachute Team
Recipe by Tessa Tran
Photographs By
Jessica Schramm for Parachute
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When we're having fun in the kitchen, we know the meal is going to be special. For a festive and unique dish to try this Thanksgiving, look no further than our recipe for Moroccan Chicken Pastilla. You're going to love the process of finely chopping the veggies, grounding the aromatic spices and delicately wrapping the phyllo dough to create this warm and comforting meal. Set the table with our Linen Waffle Napkins and Jono Pandolfi dinnerware and you've created one memorable holiday meal. 

Pastilla on holiday table.

INGREDIENTS (serves 4)

  • 1 tbsp olive oil

  • 1 pound ground chicken

  • 2 onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tsp ground ginger

  • ½ tsp cinnamon

  • ½ tsp turmeric

  • pinch of saffron

  • 2 cups of chicken stock

  • 2 eggs

  • 1/2 cup pistachios or almonds

  • 1/2 cup of currants

  • 1 tbsp orange blossom water

  • 4 tbsp finely chopped parsley

  • Sea salt and ground pepper to taste

Woman preparing pastilla.


- Finely chop onions and cook until translucent. Add ground chicken and cook until brown. Add in all dry spices and stir. Add chicken stock and reduce until the mixture looks loose but not watery. Whisk eggs and add to pot slowly stirring. Once the eggs have been folded into the mixture, add pistachios or sliced almonds, a splash of orange blossom water and chopped parsley. Add salt and pepper to taste. Turn off heat and cool.

- Layer phyllo dough into a cast-iron skillet about six sheets. Brush olive oil in between each sheet. Add filling then fold over phyllo dough to create something that looks similar to a pie. Brush the top with butter or olive oil. Bake at 350 for 30-40 minutes until the dough is crispy. Take out of oven and rest for 5-10 minutes before serving. Lightly dust the pie with powdered sugar.