Chicken pastilla, or "bastilla djaj", is a chicken and almond pie. It is the most popular Moroccan dish in the country and around the world. You will find it served at every Moroccan restaurant, and it will never fail to appear as the first dish at Moroccan weddings and other major celebrations, often followed by another famous dish such as the famous beef and prune tagine.

Like many popular Moroccan dishes, the chicken pastilla combines savory and sweet flavors, for a unique and exceptionally delicious final dish. This pie is made of three scrumptious layers: tender shredded chicken, an aromatic onion and egg mixture, and crispy fried almonds, flavored with cinnamon and honey. The layers are then wrapped in warqa (or phyllo dough), which is baked to flaky, crispy perfection.

Traditionally, the chicken pastilla was made with pigeon meat, then dusted with powdered sugar and cinnamon, but in this modern version, the crispy phyllo is stuffed with chicken, then bathed in runny honey and sprinkled with roasted almonds.

Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.

You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.

You do not need special tools or dishes to prepare this recipe.

> DIFFICULTY LEVEL: Difficult

> COURSE:

- Chicken pastilla detailed video tutorial

- A PDF document with exact measurements and detailed steps of the recipe

> BONUS:
- "Warqa (Moroccan phyllo pastry)" detailed video tutorial

- "How to make Moroccan fried almonds" detailed video tutorial

- "How to clean chicken the Moroccan way" detailed video tutorial
- A PDF document with exact measurements and detailed steps for the above recipe

> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles
- Bonus videos are provided with English voice over and subtitles
- PDF documents are in English

Dada (Chef) Siham is a professional Moroccan chef with over three decades of experience under her belt.

She is a true walking archive of Moroccan culinary knowledge and history.

Chef Siham learned to cook from her grandmother, who encouraged her to attend the best culinary institute in Morocco.

After graduating, she worked as a chef at multiple renown institutions before starting her own business. She has now been running a major catering service in Fez for over 2 decades, supplying weddings, baptisms and other special occasions with authentic Moroccan dishes.