Moroccan Chicken in Pastry Leaves |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This dish has an interesting taste to it, spicy & sweet at the same time. The prep time does not include marinating time. Ingredients:
1 spanish onion, grated |
1 1/2 teaspoons black pepper |
1 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon powdered saffron |
2 tablespoons fresh italian parsley, finely chopped |
1 tablespoon fresh cilantro, finely chopped |
3 tablespoons olive oil |
2 tablespoons lemon juice |
2 tablespoons water |
2 -3 lbs skinless chicken pieces |
chicken giblets (optional) |
1 1/2 cups water |
1/2 teaspoon turmeric |
1 teaspoon sugar |
1 teaspoon cinnamon |
10 phyllo pastry sheets |
Directions:
1. Combine all the ingredients for the chermoula in a bowl then pour over the chicken pieces & giblets. Rub in well and leave to marinate in the fridge for at least 2 hours (over night is better).
2. Place the chicken pieces, giblets, & chermoula into a large tagine (or stove-top & oven-proof casserole). Add the water & turmeric, cover then simmer for 1 hour over medium-low heat, stirring halfway through. Transfer the chicken, giblets, & sauce to a large bowl & remove any loose bones.
3. Preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later.
4. Pour 2 small ladles of juice from the bowl into the tagine (or oven-proof casserole dish). Cover the bottom of the dish with 3 pastry leaves then sprinkle with 1/2 tsp of the cinnamon mixture. Layer with 2 more pastry leaves, 1 ladle of juice, and 1/2 tsp of cinnamon mixture.
5. Arrange the chicken pieces on top of the pastries then cover with another 2 leaves. Moisten with 2 more small ladles of juice then pat the pastry down around the chicken pieces with a wooden spoon.
6. Sprinkle another 1/2 tsp of cinnamon mixture on that layer & cover with the remaining 3 sheets. Pat down as above, pour the remaining juice over the dish & sprinkle on the last of the cinnamon mixture.
7. Cook in the oven for 20 minutes, until the chicken is tender, then serve hot from the oven.
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