CHICKEN PASTILLA
↓ PDP Description ↓
An ode to one of our very favorite Moroccan dishes, this spiced chicken phyllo pie is a showstopper centerpiece for any meal—be it a weekend dinner party or weeknight feast!
We make the filling with braised pasture-raised chicken, chopped almonds, charred purple cabbage, and Deglet dates (which lend a touch of sweetness). All wrapped in phyllo, it bakes to a flaky golden brown.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love carrots here). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste and garnish with chopped herbs like cilantro and mint.
↓ Serve With 2 ↓
Labne
A dollop of labne adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
An ode to one of our very favorite Moroccan dishes, this spiced chicken phyllo pie is a showstopper centerpiece for any meal—be it a weekend dinner party or weeknight feast!
We make the filling with braised pasture-raised chicken, chopped almonds, charred purple cabbage, and Deglet dates (which lend a touch of sweetness). All wrapped in phyllo, it bakes to a flaky golden brown.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love carrots here). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste and garnish with chopped herbs like cilantro and mint.
↓ Serve With 2 ↓
Labne
A dollop of labne adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
An ode to one of our very favorite Moroccan dishes, this spiced chicken phyllo pie is a showstopper centerpiece for any meal—be it a weekend dinner party or weeknight feast!
We make the filling with braised pasture-raised chicken, chopped almonds, charred purple cabbage, and Deglet dates (which lend a touch of sweetness). All wrapped in phyllo, it bakes to a flaky golden brown.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love carrots here). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste and garnish with chopped herbs like cilantro and mint.
↓ Serve With 2 ↓
Labne
A dollop of labne adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS/FRI
MINIMUM ORDER $55
Westchester + Fairfield
Wednesday
MINIMUM ORDER $95
new jersey
wednesday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal