Moroccan Chicken Pastilla — Gather a Table

When I think of bar mitzvah food, my mind automatically envisions penguined waiters offering cigars and pastillas . It’s just how it was done where I grew up. At no event would those crispy, deliciously fried appetizers be missing. I would help myself to one every time and took it for granted tha

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan or shallow pot, place chicken along with a whole onion and bay leaves. Cover with water, season with salt and pepper and bring to a boil. Cook until meat is tender and falls off the bone, about 1 hour. Transfer to a cutting board to cool and shred the meat. Discard bones and cartilage.

Step 2

Heat a large pan over medium heat. Add olive oil and sauté onions until golden. Add the shredded chicken, almonds, cilantro, and 2-3 tablespoons water. Season with cinnamon, sugar, paprika, cumin and salt. Stir well and cook over low heat until mixture thickens, about 10 minutes. Take off the fire and allow to cool.

Step 3

On a clean surface, place round brick paper and cut in half. Take a tablespoon of the chicken mixture and place off center. Fold the bottom paper over the mixture. Tuck the right side over the mixture and keep on folding until you get a triangle, making sure to wet the edges to “seal” the fold. It’s easier to visualize when you see it done. You can see me doing it here under the Pastilla highlight. Repeat until you’ve used up all the chicken. You can store them in the freezer and fry a few at a time.

Step 4

To fry, heat a small saucepan filled with a few inches of oil on medium high. Fry the pastilla until golden. Pray that none of them tear while frying. Drain on a paper towel. For an authentic touch, sprinkle some powdered sugar and cinnamon before serving.

Step 5

Alternately, you can use the mixture and stuff it into puff pastry, like borekas. Bake in an oven at 350 for 15 minutes, or so. Just don’t call them pastilla next to anyone Moroccan. They’ll take self-righteous offense.

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