Chicken Pastilla with Cinnamon and Honey – Recipe & Preparation Method

Chicken Pastilla with Cinnamon and Honey – Recipe & Preparation Method

Pastilla de Poulet à la Cannelle et au Miel

Chicken Pastilla with Cinnamon and Honey is a delightful and sophisticated dish from the famed Moroccan cuisine, known for its rich flavors and nutritional benefits.

This dish is an excellent source of energy, thanks to its high caloric content. It is also nutritionally balanced, combining proteins, carbohydrates, healthy fats, and essential micronutrients.

Among its many health benefits, this dish supports heart health by reducing the risk of clots and atherosclerosis. It is also rich in vitamins and minerals that strengthen the immune system.

Moroccan households often serve this dish at lunch, particularly on special occasions or when entertaining guests.

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Ingredients for Chicken Pastilla with Cinnamon and Honey (Serves 3):

 

• 500 g chicken breast, sliced and boiled

• 200 g onion, thinly sliced

• ½ cup olive oil

• 3 tablespoons honey

• Juice of ½ orange

• A pinch of saffron

• Salt, to taste

• 1 tablespoon orange blossom water

• ½ teaspoon ground cinnamon

• ½ teaspoon mixed spices

• 1 tablespoon toasted chopped almonds

• 6 sheets of samosa (brick or warqa) pastry

• Powdered sugar, for garnish

• Ground cinnamon, for garnish

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How to Prepare Chicken Pastilla with Cinnamon and Honey:

Begin by boiling the chicken breast slices in water seasoned with salt and mixed spices until fully cooked. Drain and set aside.

In a skillet, heat the olive oil and sauté the onions until soft and translucent. Add the cooked chicken and stir briefly. Then add the saffron, cinnamon, mixed spices, orange juice, and salt. Cook for a few more minutes to allow the flavors to blend, then remove from heat.

Stir in the honey and orange blossom water to the warm mixture, combining thoroughly.

To assemble the pastilla, take a small bowl and line it with one or two sheets of pastry, allowing the edges to hang over the sides. Spoon in the chicken filling and sprinkle some toasted almonds. Fold the edges over to seal the filling inside. Brush the seams with egg yolk to help them stick.

Carefully flip the bowl upside down to form a neat parcel resembling an "ouzi" pouch. Repeat the process with the remaining pastry sheets and filling to make more pastillas.

Brush the top of each pastilla with olive oil and place them on a baking tray.

Bake in a preheated oven at 180°C (350°F) until golden and crisp.

Once baked, transfer to serving plates. Garnish with a dusting of powdered sugar, a sprinkle of ground cinnamon, and a scattering of toasted almonds.

Serve warm and enjoy the exquisite blend of sweet and savory Moroccan flavors with your family.