A known dish in the Magreb, particularly Morocco and Algeria, Pastilla (or bastilla) is a savory chicken pie made with crispy, flaky phyllo dough. FULL RECIPE 👉 https://www.themediterraneandish.com/pastilla-recipe/ 👉 SUBSCRIBE TO THIS CHANNEL: https://bit.ly/TMDYouTube-Subscribe 👉 RAS EL HANOUT: null 👉 TURMERIC: https://bit.ly/TMD-Turmeric 👉 MEDITERRANEAN SPICES: null 👉 EXTRA VIRGIN OLIVE OIL: null 👉 HOJIBLANCA EVOO: null INGREDIENTS: 🔹 Extra virgin olive oil (I used Hojiblanca Spanish EVOO) 🔹 2 pounds bonEless, skinless chicken thighs 🔹 Kosher salt and black pepper 🔹 1 large yellow onion, halved, and thinly sliced 🔹 2 garlic cloves, minced 🔹 6 medjool dates, pitted, and chopped 🔹 1/3 cup sliced almonds, toasted 🔹 ½ cup chopped parsley 🔹 3 eggs, beaten 🔹 10 sheets phyllo dough 🔹 2 teaspoons Ras El Hanout 🔹 1 teaspoon cinnamon 🔹 ½ teaspoon ground ginger 🔹 ½ teaspoon red pepper flakes 🔹 ¼ teaspoon ground turmeric ⏱️TIMESTAMPS⏱️ 0:00​​ Intro 0:15​ Tip for prepping Phyllo Dough 0:39 Prepping the chicken 0:47 Cooking the chicken 1:11​ Preparing the filling 1:32 Seasoning time 2:15​ Adding chicken to filling 2:30​ Prepping additional ingredients (eggs, dates and almonds) 2:51 Adding eggs into filling 3:06​ Shredding chicken 3:08 Adding final ingredients into filling 3:25 Assembling the Pastilla crust 4:10 Adding the filling into the crust 4:17 Finishing up the Pastilla crust 4:37 Cooking the Pastilla 4:52 Finishing touches #pastilla #moroccanfood #mediterraneanfood #moroccanpastilla #savorypie #chickenpastilla