Chicken pastilla with almonds: the taste of festive days.

There are dishes that are prepared to feed a family, and others that are reserved for special occasions. In Morocco, chicken pastilla with almonds is indisputably part of these exceptional dishes. It is the queen of weddings, family celebrations, and events where one wishes to honor their guests.

Every time its scent of cinnamon, saffron, and orange blossom fills my kitchen, I am immediately transported back to my childhood. I remember the day of my older sisters wedding. The entire house was buzzing. The women had been busy in the kitchen since the early hours of the morning, while conversations, laughter, and preparations filled every room.

Then the much-anticipated moment arrived. My mother made her entrance with a magnificent golden pastilla, carefully decorated with icing sugar and cinnamon. Immediately, the women let out joyful ululations, those cries of celebration that accompany the most beautiful moments of Moroccan life. I still remember that collective emotion, my mothers pride, and the admiration her dish sparked.

At that time, I was still a little girl. According to tradition, children did not share the adults table during grand receptions. I had to wait patiently for the guests to finish their meal. As soon as the large platter returned to the kitchen, I would run to find Dada, our kitchen helper. With a conspiratorial smile, she would always serve me a piece of pastilla left at the bottom of the dish. For me, it was the most delicious of feasts.

Even today, I feel a deep nostalgia for those moments. This recipe represents not only one of the greatest classics of Moroccan gastronomy; it also tells of family bonds, the generosity of festive meals, and those small childhood joys that never leave us.

Ingredients (6 to 8 people)

For the chicken filling:

- 1 cut-up chicken or 4 chicken thighs

- 2 large onions, finely sliced

- 3 cloves of garlic, chopped

- 4 tablespoons of olive oil

- 1 bunch of flat-leaf parsley, chopped

- 1 bunch of coriander, chopped

- 1 teaspoon ground ginger

- 1 teaspoon ground turmeric

- A few strands of saffron

- 1 teaspoon ground cinnamon

- Salt and pepper to taste

- 6 eggs

For the almonds:

- 250 g blanched almonds

- 2 tablespoons sugar

- 1 teaspoon ground cinnamon

- 2 tablespoons orange blossom water

For assembly:

- 10 to 12 pastilla sheets (or filo pastry sheets)

- 100 g melted butter

- Icing sugar

- Ground cinnamon

Preparation:

1. Sauté the onions in olive oil, add the chicken, garlic, herbs, ginger, turmeric, saffron, cinnamon, salt, and pepper. Pour a small glass of water and simmer until the chicken is perfectly tender.

2. Remove the chicken, allow it to cool, then carefully shred the meat.

3. Reduce the remaining sauce until it becomes well-rounded. Incorporate the beaten eggs while stirring constantly to achieve a creamy filling.

4. Fry or roast the almonds, then coarsely blend them with sugar, cinnamon, and orange blossom water.

5. Butter a large round mold. Arrange several pastilla sheets, allowing them to hang over the edges.

6. Distribute the shredded chicken, the egg preparation, and then the flavored almonds in successive layers.

7. Fold the sheets over, brush them with melted butter, and bake at 180°C (356°F) for about 35 to 40 minutes, until the pastilla is perfectly golden.

8. When serving, generously sprinkle with icing sugar and draw a few cinnamon lines, according to Moroccan tradition.

Serve the pastilla warm, accompanied by mint tea. Beneath its delicate crispness hide the tenderness of chicken, the melting spiced eggs, and the crunchy sweet almonds: a combination of flavors that makes this dish one of the most refined in Moroccan cuisine.

Each time I prepare it for my guests, I think back to that little girl who eagerly waited for her piece of pastilla beside Dada. Today, it is my turn to pass on this recipe and the memories that come with it, hoping that those who savor it take with them a bit of the spirit of Moroccan festivities.