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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Casseroles Main Dish Poultry Vegetables African Oven Moroccan Chicken Dietary One Dish Meal Low Saturated Fat Low Calorie Low Carb Low In Something Meat Onions Equipment 4 Hours Or Less

Moroccan Chicken In Pastry Leaves

This dish has an interesting taste to it, spicy & sweet at the same time. The prep time does not include marinating time.

Steps

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.
Place the chicken pieces , giblets , & chermoula into a large tagine.
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.
Preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later.
Pour 2 small ladles of juice from the bowl into the tagine.
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.
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.
Sprinkle another 1 .

Ingredients

spanish onion, black pepper, salt, ground ginger, powdered saffron, fresh italian parsley, fresh cilantro, olive oil, lemon juice, water, skinless chicken pieces, chicken giblets, turmeric, sugar, cinnamon, phyllo pastry sheets