Recipe Information

• Servings: 6-8
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Difficulty: Intermediate

Ingredients

For the Chicken Confit

• 4 chicken thighs, bone-in, skin-on
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth

For the Assembly

• 8 sheets of phyllo dough
• 1/2 cup unsalted butter, melted
• 1/3 cup raisins
• 1/3 cup almonds, blanched and chopped
• 2 tablespoons sugar
• 1 tablespoon powdered sugar (for dusting)
• Fresh parsley and cinnamon (for garnish)

Instructions

1. Prepare the Chicken Confit:
   1. In a large bowl, season the chicken thighs with salt, pepper, cinnamon, ginger, and cumin. Coat well.
   2. In a large pot, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5-7 minutes.
   3. Flip the chicken, add chopped onion and garlic, and sauté for another 5 minutes.
   4. Pour in the chicken broth, bring to a boil, then cover and reduce heat. Let it simmer for 1 hour or until the chicken is tender.
   5. Once done, shred the chicken using forks and mix in the raisins and chopped almonds.
2. Assemble the Pastilla:
   1. Preheat your oven to 375°F (190°C).
   2. On a baking sheet, lay one sheet of phyllo dough and brush it with melted butter. Repeat this process, layering 5 sheets.
   3. Spread the chicken mixture evenly over the phyllo layers.
   4. Cover the filling with the remaining phyllo sheets, brushing each layer with melted butter. Seal the edges.
   5. Bake for 40-50 minutes, or until golden brown.
   6. Once baked, dust with powdered sugar and garnish with parsley and a sprinkle of cinnamon.

Notes

You can prepare the chicken confit a day in advance and store it in the refrigerator. This allows the flavors to meld beautifully!

Recipe Tips

• For a richer flavor, consider adding saffron to the chicken broth.
• Be careful not to overbake the pastilla; you want it crispy but not burnt.

Nutritional Information

This recipe contains approximately 350 calories per serving, with high protein and healthy fats, making it a delightful but balanced meal.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that the texture and flavor will differ; thighs are juicier.

Is it possible to make this recipe vegetarian?

Yes, you can substitute chicken with shredded eggplant or tofu, and use vegetable broth.

How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Can I reheat the pastilla?

Of course! Reheat in a preheated oven at 350°F (175°C) until heated through and crispy.

What’s a great side dish to serve with pastilla?

A simple green salad or roasted vegetables pairs wonderfully!