Moroccan Chicken Pastilla for One

1 chicken breast, chopped 1 small onion, finely chopped 1 clove garlic, minced 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/4 tsp ground ginger 1/4 tsp paprika Salt and pepper, to taste 1/4 cup cooked almonds, chopped 1 egg, beaten 1 sheet of phyllo pastry 1 tbsp butter, melted Powdered sugar, for garnish Cinnamon, for garnish

Ingredient substitutions

• Chicken breast: An equal amount of boneless, skinless chicken thigh, chopped
• Butter: An equal amount of olive oil for brushing the phyllo
• Almonds: An equal amount of chopped walnuts for a similar crunchy texture

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A dry rosé
Its bright fruit and refreshing finish complement the warm spices, savory chicken, and lightly sweet garnish.

Non-alcoholic: Mint tea

Experience the rich flavors of Morocco with this individual chicken pastilla, a delightful pastry filled with spiced chicken, almonds, and a hint of sweetness, all wrapped in flaky pastry. Perfect for a special treat!

Steps

1. In a skillet, heat a little oil and sauté the onion and garlic until translucent. 2. Add the chicken, spices, salt, and pepper; cook until the chicken is no longer pink. 3. Stir in the chopped almonds and remove from heat. 4. Preheat your oven to 375°F (190°C). 5. Lay one sheet of phyllo pastry on a baking tray and brush with melted butter. 6. Place a portion of the chicken mixture in the center and fold the pastry over to seal. 7. Brush the top with more butter and repeat with another layer if desired. 8. Bake for 20-25 minutes or until golden brown. 9. Remove from the oven and let cool slightly, then dust with powdered sugar and cinnamon before serving.

Tips for Moroccan Chicken Pastilla for One

• Keep unused phyllo covered with a barely damp towel; it dries and cracks quickly when exposed to air.
• A crisp, evenly browned surface and a flaky sound when tapped are good cues that the pastry is ready.
• Use a rimmed baking tray to catch any butter that escapes, and allow the pastilla a few minutes to settle before slicing.

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the phyllo may soften in storage.

Frequently asked questions

How can I keep the phyllo from tearing?

Handle it gently and keep the sheets you are not using covered so they do not dry out. Small tears can be overlapped when folding.

Can I assemble the pastilla ahead?

For the crispest pastry, assemble shortly before baking. You can prepare the filling in advance and refrigerate it, then use it once cooled.

How do I know when it is baked?

Look for pastry that is puffed and golden across the top, with crisp edges rather than pale or limp patches.