There’s something utterly enchanting about the flavor symphony in mini chicken pastillas—a beloved Moroccan dish that blends tender spiced chicken, delicate layers of pastry, toasted almonds, and an unexpected dusting of powdered sugar. It’s a dish that walks the line between savory and sweet with the grace of a seasoned performer. Whether you're trying Moroccan food for the first time or exploring traditional Moroccan recipes more deeply, these mini pastillas are the perfect gateway. Inspired by the iconic chicken bastilla (also spelled pastilla), this miniature version gives you all the flavor and elegance of the classic dish in a smaller, snackable format—ideal for dinner parties, Ramadan gatherings, or a twist on tapas night.
Mini Chicken Pastillas with Powdered Sugar Topping
Prep Time 35 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Snack
Cuisine Moroccan
Servings 12 mini pastillas
Large skillet For cooking the chicken and reducing the filling.
Food processor To grind the almond mixture. If you don’t have one, a mortar and pestle or even a rolling pin and zip-top bag can be a decent substitute.
Pastry Brush For brushing the phyllo with melted butter.
Muffin tin Ideal for shaping the mini pastillas. Alternatively, use small ramekins or shape them freehand on a baking tray.
Baking sheet If baking freeform instead of using a muffin tin.
For the Chicken Filling
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 pound boneless skinless chicken thighs (preferred for tenderness and flavor)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- ½ teaspoon ground white pepper
- Salt to taste
- 1 cup chicken broth
- ¼ cup finely chopped parsley
- ¼ cup finely chopped cilantro
- 3 large eggs beaten
For the Almond Mixture
- 1 cup blanched almonds
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon orange blossom water optional but highly recommended
For Assembly
- 10 sheets of phyllo dough or brick pastry if available
- ½ cup melted butter unsalted
- 1 egg yolk for sealing
For Topping
- Powdered sugar for dusting
- Ground cinnamon optional decorative garnish
Prepare the Chicken Filling
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent. Stir in the chicken thighs along with the ginger, cinnamon, turmeric, white pepper, and salt. Sear the chicken until lightly browned, then add the chicken broth.
Simmer uncovered for 25 minutes until the chicken is tender and most of the liquid has reduced. Shred the chicken in the pan using two forks. Add parsley and cilantro, then pour in the beaten eggs. Stir gently as the eggs cook, absorbing into the mixture to create a thick, almost scrambled texture. Set aside to cool.
Make the Almond Mixture
Toast the blanched almonds in a dry skillet until golden, about 5–6 minutes. Let them cool slightly, then pulse in a food processor with powdered sugar, cinnamon, and orange blossom water until coarsely ground—not a paste, but a crumbly texture.
Assemble the Mini Pastillas
Preheat the oven to 375°F (190°C).
Lay out one sheet of phyllo dough and brush it lightly with melted butter. Fold it in half, then into a square that can fit into a muffin tin cup with some overhang. Gently press the dough into a greased muffin cup. Add about 1 tablespoon of chicken mixture and a teaspoon of almond mixture to the center.
Fold over the dough edges to enclose the filling. Brush with more butter and a touch of egg yolk for shine. Repeat until all 12 mini pastillas are assembled.
Bake
Bake for 25–30 minutes, or until golden and crisp. Let them rest for 5–10 minutes out of the oven. Carefully remove from the muffin tin.
Top and Serve
Dust lightly with powdered sugar. Sprinkle with ground cinnamon in a crosshatch or diagonal stripe pattern for that authentic moroccan chicken pastilla presentation.
Pairings
Mini chicken pastillas are rich and complex, so the sides and drinks should balance or complement their flavors.
Drinks
- Mint tea: A classic pairing with any Moroccan chicken dish, offering a fresh contrast to the warm spices.
- Dry white wine: Like a Sauvignon Blanc or a citrusy Vermentino.
- Sparkling water: With lemon slices or a splash of rose water for a floral note.
Side Dishes
- Simple cucumber and tomato salad: Dressed with lemon and olive oil, this adds a fresh counterpoint.
- Harira: This Moroccan soup, often served during Ramadan, complements the mini pastillas as part of a full traditional Moroccan meal with chicken.
- Stuffed grape leaves: While not Moroccan, they are often found in Arabic chicken recipes and share a similar spice profile.
- Spiced couscous: Fluffy couscous with raisins, almonds, and parsley will round out the meal.
FAQs
1. What kind of chicken should I use?
Boneless, skinless chicken thighs are best. They stay juicy and tender after cooking and shredding. While breast meat can be used, it tends to be drier and less flavorful.
2. Can I use rotisserie chicken?
Yes! If you’re short on time, shredded rotisserie chicken can be used. Just sauté it briefly with the spices, herbs, and eggs to infuse it with flavor.
3. What’s the difference between chicken pastilla and chicken bastilla?
They're actually the same dish with different spellings. "Bastilla" is more common in French transliterations of Moroccan Arabic. The mini version we're making here follows the same concept in a smaller format.
4. Can I make this dish ahead?
Absolutely. The mini pastillas can be assembled a day ahead and refrigerated. Bake them just before serving. You can also freeze them unbaked and cook directly from frozen—just add 5–10 minutes to the baking time.
5. What makes this dish Moroccan?
This dish is deeply rooted in Moroccan recipes, particularly those influenced by Andalusian, Arabic, and Berber culinary traditions. The use of cinnamon in savory dishes, the pairing of nuts with poultry, and the intricate layering of flavors all point to its place in Moroccan food traditional cuisine.
