Moroccan Chicken Pastilla

Moroccan Chicken Pastilla

Moroccan Chicken Pastilla

Prep Time
30 Minutes
Cook Time
30 Minutes
Traditional Moroccan spiced fruit and chicken parcels, made with thigh meat for extra succulence.
  • Schwartz Sea Salt and Black Pepper to season

  • 1 tablespoons olive oil

  • 4 boneless, skinless chicken thighs, sliced

  • 25 gram (1 ounce) raisins

  • 50 gram (2 ounce) prunes, diced

  • 4 teaspoon orange flower water

  • 100 gram (4 ounce) pomegranate seeds

  • 2 tablespoons Moroccan Spice Mix

  • 2 large sheets filo pastry, defrosted if frozen

  • 50 gram (2 ounce) butter, melted


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Heat the oil and gently fry the chicken, turning occasionally, until the meat is sealed and browned.
  • 3 Mix the dried fruit together, stir in the orange flower water, pomegranate seeds and the Moroccan Seasoning.
  • 4 Cut each pastry sheet in half, leaving you with 4 squares. Brush each square lightly with melted butter.
  • 5 Divide the chicken between the pastry and top with the fruit mixture. Fold the edges of the pastry in, over the top of the fruit and crumple to seal the parcel. Brush with the remaining butter.
  • 6 Transfer to a lightly oiled baking sheet and bake in the top of the oven for 15-20 minutes, until golden brown and crispy.
  • 7 Serve garnished with chopped walnuts and pistachios.