If you’re looking to try something new in the kitchen, the chicken pastil recipe is a must-try! This dish, rooted in Middle Eastern and Mediterranean cuisines, features a savory blend of spiced chicken wrapped in delicate phyllo pastry. It’s like a flavor-packed parcel of joy—crispy on the outside, tender and juicy on the inside. Whether you’re cooking for a special occasion or want to impress your family, chicken pastil is sure to be a hit.
So, let’s dive in and explore how to make this delicious chicken pastil from scratch. The recipe is surprisingly simple but guarantees big, bold flavors!
What is Chicken Pastil?
Chicken pastil is a savory pie or pastry that’s widely enjoyed in countries like Morocco, Tunisia, and Algeria. It traditionally consists of spiced chicken, eggs, and almonds wrapped in layers of phyllo dough and baked until golden and crispy. The combination of spices—like cinnamon, ginger, and saffron—gives the dish a warm, aromatic flavor, while the almonds add a lovely crunch.
The beauty of chicken pastil lies in its versatility. You can adjust the spices to your liking, making it as mild or as spicy as you want. Plus, you can serve it as a main course or a snack, perfect for any time of the day.
Ingredients for Chicken Pastil
To make this tasty chicken pastil, you’ll need the following ingredients:
- 1 lb chicken breast (boneless, skinless)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced almonds
- 2 large eggs (beaten)
- 10 sheets of phyllo pastry
- 1/4 cup melted butter or olive oil (for brushing)
- 1 tbsp honey (optional, for drizzling)
These ingredients come together beautifully, creating layers of flavor that’ll make your taste buds sing.
How to Make Chicken Pastil
Step 1: Cook the Chicken
Start by cooking the chicken. In a large pan, heat a little olive oil over medium heat. Add the chicken breasts and cook until golden and cooked through, about 6-7 minutes per side. Once the chicken is done, remove it from the pan and let it rest for a few minutes. After resting, shred the chicken using two forks. Set aside.
Step 2: Sauté the Aromatics
In the same pan, add a bit more oil if necessary and sauté the chopped onion and garlic until softened and fragrant, about 5 minutes. This will form the base of your chicken pastil filling, so make sure it’s nicely caramelized for a rich flavor.
Step 3: Add the Spices
Now it’s time to bring out the flavor! Add the cumin, cinnamon, ginger, and turmeric to the onions and garlic. Stir well, allowing the spices to bloom and release their fragrant aromas. This step is key to achieving that warm, comforting flavor profile that defines chicken pastil.
Step 4: Combine the Chicken and Filling
Add the shredded chicken to the pan with the sautéed onion and spices. Stir everything together, making sure the chicken is well-coated in the spices. If the mixture looks a little dry, add a splash of water or chicken broth to help bring everything together.
Next, add the chopped parsley and sliced almonds for added freshness and crunch. Stir to combine, and remove the pan from the heat. Allow the filling to cool slightly.
Step 5: Assemble the Pastil
Now comes the fun part—assembling the pastil! Preheat your oven to 375°F (190°C). On a clean surface, lay out the phyllo pastry sheets. Be sure to keep the sheets covered with a damp cloth to prevent them from drying out.
Brush one sheet of phyllo with melted butter or olive oil and place another sheet on top. Repeat this process, layering about 5 sheets of phyllo. Once the layers are ready, spoon the chicken filling along the center of the phyllo stack, leaving enough room on both sides to fold over the edges.
Carefully fold the sides of the phyllo over the filling, then roll it up tightly to form a log. Repeat this process with the remaining phyllo sheets and chicken mixture.
Step 6: Bake the Pastil
Place the assembled chicken pastil onto a baking sheet lined with parchment paper. Brush the top with a little more melted butter or olive oil to give it a golden, crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the pastil is golden brown and crispy on the outside. Once done, remove from the oven and allow it to cool slightly before slicing.
Step 7: Serve and Enjoy!
Once your chicken pastil is out of the oven, it’s ready to be served. If you like, drizzle a little honey on top for a touch of sweetness that contrasts perfectly with the savory filling. You can also sprinkle some more almonds or parsley for garnish.
This chicken pastil is perfect served with a side salad or steamed vegetables. You can also enjoy it on its own as a satisfying meal or snack.
Tips for Perfect Chicken Pastil
- Use fresh phyllo dough: Phyllo dough can dry out quickly, so always cover it with a damp cloth while assembling.
- Add more veggies: You can add some sautéed spinach, mushrooms, or bell peppers to the filling for added nutrition and flavor.
- Make it in advance: Chicken pastil can be made ahead of time. Just assemble it, refrigerate, and bake when you’re ready to serve.
Variations on Chicken Pastil
If you’re feeling adventurous, try experimenting with different ingredients to put your own spin on this dish:
- Chicken and lamb: A mix of ground chicken and lamb adds extra depth of flavor.
- Vegetarian pastil: Swap the chicken for chickpeas or roasted vegetables for a vegetarian version.
- Spicy pastil: Add some chili flakes or harissa paste to the filling for a spicy kick.
Conclusion
Chicken pastil is a flavorful, fun, and impressive dish that’s sure to delight your guests or family. The layers of spiced chicken, crunchy almonds, and crispy phyllo dough come together beautifully to create a comforting meal with a Middle Eastern flair. Whether you’re new to cooking or an experienced chef, this recipe is easy to follow and yields fantastic results.
So why not give it a try? Your taste buds will thank you!
FAQs
What is the best type of chicken to use for pastil?
Boneless, skinless chicken breasts work best for shredding and absorbing the spices.
Can I use store-bought phyllo dough for this recipe?
Yes, store-bought phyllo dough is perfectly fine and saves time.
Can I make chicken pastil ahead of time?
Yes, you can prepare it in advance and bake it when you’re ready to serve.
Can I freeze chicken pastil?
Yes, you can freeze it before baking. Just wrap it tightly and bake it directly from the freezer when you’re ready.
How do I prevent the phyllo dough from drying out?
Cover the phyllo dough with a damp cloth while you’re assembling the pastil to prevent it from drying out.
Can I add vegetables to the filling?
Yes, adding vegetables like spinach or mushrooms can enhance the flavor and texture.
How long should I bake the pastil?
Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
Can I use a different type of nut instead of almonds?
You can use pine nuts or cashews as a substitute for almonds.
What should I serve with chicken pastil?
A fresh salad or roasted vegetables make great side dishes to complement the pastil.
How do I know when the chicken pastil is done?
The pastil is done when the phyllo dough is golden brown and crispy on all sides.