Lighter Chicken Pastilla

This modernized Moroccan classic lowers fat and sugar while keeping protein high with shredded chicken, warm spices, and baked yufka layers.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lb) boneless, skinless chicken breast · 560 kcal in the whole recipe
• 2 medium onions, finely diced (220 g) · 88 kcal in the whole recipe
• 2 cloves garlic, minced (8 g) · 12 kcal in the whole recipe
• 10 g olive oil · 88 kcal in the whole recipe
• 1 cup low-sodium chicken broth (240 g) · 14 kcal in the whole recipe
• 1/2 cup finely chopped fresh cilantro (15 g) · 4 kcal in the whole recipe
• 1/2 cup finely chopped fresh parsley (15 g) · 5 kcal in the whole recipe
• 2 large eggs, beaten (100 g) · 143 kcal in the whole recipe
• 15 g blanched sliced almonds, toasted · 87 kcal in the whole recipe
• 180 g fresh yufka dough sheets · 572 kcal in the whole recipe
• 1/2 tbsp melted butter (7 g) · 50 kcal in the whole recipe
• 1.5 tsp powdered sugar (6 g) · 23 kcal in the whole recipe
• 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp turmeric, salt, and black pepper

Method

1. Sauté onion and garlic in olive oil, then add chicken breast, chicken broth, cinnamon, ginger, turmeric, salt, and black pepper; cover and simmer for 20 minutes.

   

2. Remove cooked chicken and shred finely; whisk eggs into the remaining simmering onion broth for 2 minutes, then fold in cilantro, parsley, toasted almonds, and shredded chicken.

   

3. Preheat oven to 190°C (375°F); lightly brush a baking pan with melted butter and layer yufka sheets, brushing lightly with butter between layers.

   

4. Spread the chicken mixture in the center, fold yufka edges over to seal, brush top with remaining butter, and bake for 20-25 minutes until golden brown.

   

5. Dust the baked pastilla lightly with powdered sugar and a pinch of cinnamon before dividing into 4 equal portions.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.