Hey, foodies! If you’re looking to impress your friends with a unique dish that’s all about bold flavors, then say hello to Gluten-Free Moroccan Chicken Pastilla with Almonds!
This dish is a total showstopper—crispy layers of gluten-free pastry filled with tender spiced chicken, nuts, and aromatic spices that’ll transport you right to the streets of Morocco. Plus, it’s a fantastic source of protein, making it a great option for those looking for healthy dinner ideas. Not to mention, it’s gluten-free!
So, this is how you make a stunning pastilla that’ll have everyone asking for seconds. Bonus tip: you can make it ahead of time, saving you precious minutes when it’s time to serve!
Serving and Pairing Suggestions
When it comes to serving your Moroccan Chicken Pastilla, consider topping it with a sprinkle of powdered sugar and cinnamon for that signature sweet-and-savory vibe. You could whip up a refreshing Spinach and Pomegranate Salad on the side to balance out those warm spices and make it feel extra fancy.
Pair it with a light drink like Watermelon Sangria for a vibe that screams summer. If you’re feeling creative, serve it alongside some Roasted Vegetables drizzled with a zesty dressing for that colorful, nutritious touch!
Tips and Notes
- Use pre-made gluten-free pastry: If you’re short on time, grab some gluten-free phyllo pastry sheets to make assembly a breeze.
- Chicken alternatives: Feel free to swap the chicken for shredded turkey or even chickpeas for a vegetarian option.
- Storage: Keep any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best crispiness.
I hope you’re excited to try making this delicious dish! Dive into the Moroccan Chicken Pastilla recipe and let the flavors do the talking—trust me, you won’t be disappointed!
Gluten-Free Moroccan Chicken Pastilla with Almonds
Equipment
- 1 Large skillet
- 1 Baking dish
- 1 Food processor
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 2 tablespoons olive oil - for sautéing
- 1 medium onion - diced (for flavor)
- 2 cloves garlic - minced (for flavor)
- 1 pound chicken breasts - cooked and shredded (main protein)
- 1 teaspoon ground cinnamon - for warmth
- 1 teaspoon ground cumin - for earthiness
- 1 teaspoon ground ginger - for spice
- 1/2 teaspoon turmeric - for color
- Salt - to taste (for seasoning)
- Black pepper - to taste (for seasoning)
- 1/2 cup slivered almonds - toasted (for crunch)
- 1/2 cup gluten-free phyllo dough - for wrapping
- 1/4 cup powdered sugar - for topping
- Cinnamon - to sprinkle on top (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add minced garlic, and cook for an additional minute until fragrant.
- Stir in the cooked and shredded chicken, along with cinnamon, cumin, ginger, turmeric, salt, and pepper. Cook for about 5 minutes to heat through.
- Fold in the toasted slivered almonds and remove from heat.
- Layer the gluten-free phyllo dough in a baking dish, brushing each layer with olive oil, and leaving edges overhanging.
- Add the chicken mixture and fold the phyllo dough over the top to enclose the filling.
- Brush the top with olive oil and sprinkle with powdered sugar and cinnamon.
- Bake in the preheated oven for about 30-35 minutes or until golden brown.
- Let it cool slightly before slicing and serving.