Chicken Pastilla, for the 2nd part of my Marrakech Trip! Today: La Mamounia Hotel

Thanks to my neighbour M. for the props to recreate a Moroccan atmosphere! 

Et oui! Time flies...and ever since my return from Marrakech, I had been planning to make this chicken pastilla (my daughter C's favorite!) But you know, in this race between "life" and me..."life" nearly always wins....

But most important, I wanted to share with you my visit to La Mamounia Hotel, establishment I had already visited years ago, but I had not seen after its last renovation...what can I say..I was left completely speechless!!

"The most lovely spot in the whole world", said by Winston Churchill to Franklin D. Roosevelt

La Mamounia Hotel is located in the heart of the imperial city, nestled in a 17 acre park, only a five minute walk from the Jeema El Fna square. It has 136 rooms, 71 suites including 7 signature suites, and 3 riads each with 3 bedrooms, Moroccan salons, private swimming pools, terraces, etc. 

Over the years, it has hosted film stars like Kirk Douglas, Charlton Heston,Omar Shariff, Joan Collins, Nicole Kidman, Silvester Stallone, Susan Sarandon, Alain Delon, Catherine Deneuve, Sharon Stone, Kate Winslet....me next?

And royals..!!! and heads of state!! Franklin Roosevelt, Ronald and Nancy Reagan, Princess Caroline of Monaco, Nelson Mandela, Jacques Chirac and Helmut Khol.

French arquitect and interior designer Jacques Garcia was responsible for the hotel last renovation, finished in 2009. "The best of modern times melted to the best of tradition..La Mamounia is one of the unique places in the world, faithful to its myth" In fact, in previous restaurations the hotel had lost precisely its identity. It is Jacques Garcia who engages "la crème de la crème" of Moroccan artisans, to take the hotel back to its original splendour...

But not only that, because in different suites, his creativity took over and so we have a 7th art Suite, designed in homage to old movies, which includes a projection room and a romantic, nostalgic terrace...

The Baldaquin Suite, ideal for a 1001 nights style honeymoon. The Majorelle Suite, tribute to the celebrate painter, and decorated in "Majorelle blue", the Churchill Suite, Marqueterie Suite, etc.

The hotel also has a 2500 square metre spa by Shiseido, indoor swimming pool treated with ozone, hamman, jacuzzi, fitness studio, etc 

As for restaurants, there are three: a Moroccan one, a French one under the helm of Chef Jean-Pierre Vigato, and an Italian one by Don Alfonso.

I was stunned by the refinement in the decoration of the Baldaquin Suites, the attention to details marvelled me! 

As I said to Ms Saydy at the end of my visit, La Mamounia is not just another luxury hotel..it is a trip to an ancient culture, to a concept of refinement in craftmanship that we westerners do not see very often...and the Moroccan people should be proud of it! 

But fairy tales always come to an end...so my chicken pastilla, typical dish of Moroccan cooking, sweet and savoury, at the same time, was the only way to recapture the atmosphere on French soil.

Originally made with pidgeon, many restaurants (even in Morocco) now favour the chicken version (a question of cost, I guess) Cinnamon, saffron, coriander, parsley and almonds, of course! 

Well.... while waiting for a future visit to Marrakech, we can start by making a chicken pastilla..Don't you think? 

Acknowledgements:

To Ms Lamia Saydy, who kindly hosted me in this visit to La Mamounia Hotel, and provided me with all the information and photos of the hotel necessary for this post.

To my friend Y., who shared with me (and you!) her recipe for this chicken pastilla.

To my neighbour M, who lent me the props to recreate the Moroccan atmosphere in my Parisian apartment.

To make this chicken pastilla, you will need:
(yield: 4 12cm round or hexagonal pastillas)

400g chicken fillets, 3 to 4 big onions, 1Tbsp chopped ginger, 1Tbsp cinnamon powder, 4 dosis of saffron, 1 or 2 Tbsp of honey,100g roasted and chopped almonds, 1 egg, I big bunch of coriander and 1 smaller one of parsley, filo sheets

Stir-fry the chicken and then cut it into small pieces, I separately stir-fry the onions together with the ginger and other spices, then mix them with the chicken and  honey and go on simmering with a lid on for a few minutes. Remove from heat and add  the beaten egg, the almonds and the chopped herbs. Then, brush with olive oil a tart mold, place in it one of the filo sheets. Tap gently so that it absorbs the oil, and the next one will stick. Place the second one on top. Place one fourth of the chicken mixture in the center. Fold the sides of the filo sheets as if you were making a round parcel. Brush with extra oil so that it adheres. Turn the "parcel" around. Bake (180°C) for 20' or until the crust is golden brown. Sprinkle with icing sugar and a bit of cinnamon. You can serve with a salad.