Chicken pastilla from Nopi - The Cookbook (page 172) by Yotam Ottolenghi and Ramael Scully

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green salad with sumac, red onion and allspice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on March 08, 2021

    This certainly is delicious. It does take a while but is worth it for a special event. I served with a freekeh grain salad. Substitutions made - grains of paradise for pink peppercorns and frozen spinach for baby spinach. Also I used a 10 inch springform pan instead of the "large saute pan" called for and I think it was ideal.

  • Rutabaga on November 12, 2017

    This pastilla packs in incredible flavors. There's so much going on, yet it all comes together in a harmonious whole. It is also very rich, and quite filling. Although it takes a fair amount of work, it's not difficult, and the work can easily be spread out over several days. I made the chicken filling two days ahead, then cooked the spinach several hours in advance, and finally put the whole thing together in about 10 minutes before popping it in the oven. It took much longer for the chicken sauce to reduce than Ottolenghi notes in the recipe, but perhaps this was because I used canned tomatoes. The one thing I omitted was the powdered sugar, as that just didn't appeal to me. Instead, I sprinkled over a couple of pinches of the spice blend from the Persian love rice recipe from this same book. While I won't be making this often, it was well worth the effort, and a great idea for a centerpiece dish for a special dinner.

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