Chicken Pastilla


Recipe Description:

When it comes to the battle between dinner and dessert, here at Feast Box we stand firmly with team savoury. Which is why Moroccan pastilla is such a revelation to us— a party and wedding centerpiece that’s grand enough to snatch the limelight away from even the most elaborate cake, while offering the satisfaction of a filling dinner. Slicing into a freshly baked pastilla is almost a ritual in itself, the crispy, flaky pastry exterior crackling open and releasing a cavalcade of sweet aromas fronted by ras-el-hanout and cinnamon, with the rich, nutty notes from the tenderly broth-stewed filling hot on its heels

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 65 mins

    Nutritional Information:

    Per serving: Energy (kcal) 983 Fat 36g of which saturates 6g Carbohydrates 108g of which sugars 16g Protein 57g Salt 4.05g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


    For 2 (For 4)

    Onion: 1 (2)

    Parsley: 1 bunch (2 bunches)

    Apricots: 1 pack (2 packs)

    Chicken Thighs: 1 pack (2 packs)

    Chicken Stock Pot: 1 (2)

    Ground Cinnamon: 1 pod (2 pods)

    Crushed Garlic: 1 sachet (2 sachets)

    Crushed Ginger: 1 sachet (2 sachets)

    Ras-El-Hanout: 1 pod (2 pods)

    Plain Flour: 1 pod (2 pods)

    Flaked Almonds: 1 pod (2 pods)

    Filo Pastry: 1 pack (2 packs)

    Carrot: 1 (2)