Chicken, Almond and Cinnamon? Trust Morocco

Some combinations make sense only after the first bite. A crisp pastry shell breaks beneath the fork. Warmly spiced chicken appears beneath it, followed by the richness of almonds and the soft fragrance of cinnamon. Savoury, crisp, tender and aromatic meet in a single mouthful. This is Chicken Pastilla.

A Moroccan dish of celebration

In Morocco, Pastilla is associated with generosity, hospitality and occasions when the table is meant to feel abundant. It is a dish that rewards patience. The filling is prepared with care, the seasoning is allowed to settle, and the pastry is folded so that it cooks into delicate, brittle layers.

What makes Pastilla memorable is contrast. Chicken gives the dish its savoury heart. Almonds bring texture and richness. Cinnamon contributes fragrance rather than simple sweetness. Around them, the pastry becomes crisp enough to crack, yet light enough not to overwhelm the filling.

Pastilla is a celebration dish. Its flavours sound surprising when listed separately, but together they make perfect sense. — Chef Hayat

Why chicken, almond and cinnamon belong together

Moroccan cooking is built on balance. Warm spice does not have to mean fierce heat, and sweetness does not have to turn a dish into dessert. Cinnamon can lift a savoury filling. Almonds can soften spice while adding a gentle crunch. The chicken carries those flavours, and the pastry brings them together.

That balance is why the first bite often changes a guest’s expectation. You hear the pastry before you taste the filling. Then the spices open gradually, the almond adds depth, and the cinnamon leaves a warm aroma. It is familiar food arranged according to a different culinary logic.

Pastilla at Café Marrakech

At Café Marrakech in Canterbury, Chicken Pastilla is served as a starter for £12.95. It is an ideal beginning for guests who want to explore Moroccan food beyond the dishes they already know, and for returning diners who recognise Pastilla as part of Morocco’s celebratory table.

Our cooking is guided by the same principle that shaped the Moroccan Tea House campaign: authenticity over performance. The story matters because the recipe comes from a living food culture—one built in family kitchens, shared tables and the instinctive knowledge passed from one cook to another.

Make it the beginning of your meal

Choose Chicken Pastilla as your first course and allow the contrast to introduce the meal: crisp pastry, tender chicken, almonds, cinnamon and warm Moroccan spice. View the menu and reserve your table for a future service at Café Marrakech, 13 Rosemary Lane, Canterbury.

View the menu: https://www.cafemarrakech.co.uk/menu

Reserve your table: https://www.cafemarrakech.co.uk/reservations

Published allergens: gluten, nuts and dairy. If you have an allergy or serious intolerance, please contact the restaurant before visiting so the team can confirm current ingredients and kitchen procedures.