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Compare Moroccan Pastilla and Chicken Pot Pie

If you're hesitant about trying African food, let me assure you that Moroccan Pastilla and Chicken Pot Pie offer a delightful culinary adventure that bridges cultures and flavors. 

Moroccan Pastilla and Chicken Pot Pie originate from different parts of the world, but they share surprising similarities that make them worth exploring. Both recipes feature a luscious filling in a golden, flaky pastry crust. Moroccan Pastilla, a traditional Moroccan delicacy, showcases layers of tender spiced meat or chicken mixed with almonds, eggs, and fragrant spices, all enveloped in delicate phyllo dough. 

On the other hand, the classic Chicken Pot Pie features a savory filling of chicken, vegetables, and creamy sauce, crowned with a buttery puff pastry crust. These dishes are a harmonious blend of textures and flavors, combining savory and sweet elements to create a symphony of taste. 

By embracing these recipes, you'll discover unique flavors and techniques of Moroccan cuisine and experience the comforting familiarity of a beloved comfort food. So, set aside any reservations and embark on a culinary journey to broaden your palate and introduce you to the remarkable world of African cuisine. Don't miss out on the opportunity to savor these dishes' deliciousness and rich cultural heritage.

Chicken Pot Pie

Simple Moroccan Pastilla Recipe to Bake.

Ingredients:

2 cups diced cooked chicken
1 tablespoon olive oil
1 cup almonds, blanched and slivered
1 onion, finely chopped
2 cloves of garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 tablespoons butter
8 sheets of phyllo dough
Powdered sugar for dusting
Cinnamon, for dusting
Salt and pepper to taste

Directions:

In a large pan, heat oil over medium heat. Add the chopped onion, minced garlic, and sauté until the onion becomes translucent. Cut the chicken breasts into small pieces and add them to the pan. Cook until the chicken is no longer pink. Preheat the oven to 350°F (175°C).

Stir in the ground cinnamon, ginger, turmeric, coriander, salt, and pepper. Cook for another minute to allow the spices to release their flavors. Add the slivered almonds to the pan and cook for a few minutes until they start to lightly toast. Remove from heat and set aside.

Melt the butter in a small saucepan or in the microwave. Take a sheet of phyllo dough and brush it with melted butter. Repeat this process with three more sheets, layering them on each other. Place half of the chicken and almond mixture onto the center of the phyllo dough.

Fold the edges of the phyllo dough over the filling, creating a square or circular shape. Brush the folded edges with more melted butter to seal. Repeat steps 7-9 with the remaining phyllo dough and filling to create another Pastilla.

Place the Pastillas on a baking sheet and bake in the oven for 25-30 minutes or until the phyllo dough turns golden and crispy. Once baked, remove from the oven and let the Pastillas cool slightly.

Dust the tops of the Pastillas with powdered sugar and a sprinkle of cinnamon. Serve the Moroccan Pastilla warm and enjoy the delicious blend of savory and sweet flavors.

Moroccan Pastilla

Simple Chicken Pot Pie Recipe to try.

Ingredients:

2 cups diced cooked chicken
1 cup frozen peas
2 tablespoons unsalted butter
1 onion diced
2 carrots diced
2 celery stalks diced
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 ½ cups chicken broth
½ cup whole milk
Salt and pepper to taste
1 package of refrigerated pie crusts (2 crusts)

Directions:

In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables become tender. Stir in the flour, dried thyme, rosemary, salt, and pepper. Cook for about a minute, stirring constantly. Preheat the oven to 375°F (190°C). 

Gradually pour in the chicken broth and milk, stirring well to combine. Continue cooking and stirring until the mixture thickens. Add the diced chicken and frozen peas to the skillet. Stir to coat the chicken and peas with the sauce. Cook for a few more minutes until heated through. Remove from heat.

Prepare a pie dish or individual ramekins by greasing them lightly. Roll out one pie crust and line the bottom of the pie dish. Pour the chicken and vegetable mixture into the pie dish.

Roll out the second pie crust and place it on the filling. Crimp the edges of the crust to seal it with the bottom crust. Use a sharp knife to make a few slits in the top crust to allow steam to escape.

Place the pie dish on a baking sheet to catch any potential spills during baking. Bake in the preheated oven for approximately 30-35 minutes or until the crust turns golden brown and the filling is bubbling.
Once baked, remove from the oven and let the chicken pot pie cool for a few minutes before serving.

Chicken Pot Pie

Moroccan Pastilla and Chicken Pot Pie may come from different culinary traditions, but they share remarkable similarities that make them worth exploring.

Moroccan Pastilla and Chicken Pot Pie recipes allow for customization based on personal preferences. You can adjust the seasonings, spices, and choice of vegetables to suit your taste. Whether you prefer more spice or a particular combination of ingredients, these recipes offer room for creativity. Both dishes feature a delicious filling encased in a crust. While Moroccan Pastilla uses delicate layers of phyllo dough, Chicken Pot Pie typically employs a flaky pastry crust. The crust adds a wonderful texture and helps seal in the flavors.

Moroccan Pastilla, or Bastilla or B'stilla, is a traditional Moroccan dish typically served as a special occasion or festive dish. It consists of layers of flaky pastry filled with a mixture of spiced meat, usually chicken or pigeon, along with almonds, eggs, and a hint of sweetness from ingredients like cinnamon and powdered sugar. Traditional Moroccan Pastilla recipes often include a layer of scrambled eggs. Feel free to add beaten eggs to the chicken and almond mixture during the cooking process if you prefer. The pastry is then baked until golden and crispy. 

In the United States, Chicken Pot Pie is a popular comfort food. Chicken Pot Pie is a classic comfort food that brings together tender chicken, flavorful vegetables, and a creamy sauce, all baked in a flaky pastry crust. While the essential components typically include chicken, carrots, celery, and peas, you can easily customize it to suit your taste. Add your favorite herbs and spices, such as thyme or rosemary, to enhance the flavors. You can also experiment with different vegetables or even add mushrooms for an extra dimension of taste.

By trying Moroccan Pastilla and Chicken Pot Pie, you'll experience the joy of indulging in flavorful fillings encased in a delightful crust. While they come from different culinary backgrounds, their shared characteristics of a crusty shell and delicious fillings make them equally enticing. So, broaden your culinary horizons and enjoy these dishes' delightful similarities and unique flavors.

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