This is a very special chicken pie. Now chicken pie is always delicious, period. However, the combination of flavors and textures in this Moroccan Pastilla is something else entirely. Just imagine a crispy buttery encasing, lightly dusted with powdered sugar and cinnamon. You gently make the first cut and hear the pastry crack, then finding scented almonds in the top layer, juicy chicken underneath and a delicious egg sauce containing hints of cinnamon, ginger, turmeric and saffron at the bottom.

The first time I tasted Moroccan lemon chicken was at a friend’s house. She hosted a dinner party for ladies only and her Moroccan husband prepared a whole chicken for us. It was absolutely fantastic (and lucky us that we did not need to do anything in the kitchen!). For this recipe I don’t use…