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  • 85minutes
  • 372calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Spanish onion , grated

  2. 1 1/2 teaspoons black pepper

  3. 1 teaspoon salt

  4. 1/2 teaspoon ground ginger

  5. 1/2 teaspoon powdered saffron

  6. 2 tablespoons fresh Italian parsley , finely chopped

  7. 1 tablespoon fresh cilantro , finely chopped

  8. 3 tablespoons olive oil

  9. 2 tablespoons lemon juice

  10. 2 tablespoons water

  11. 2 -3 lbs skinless chicken pieces

  12. chicken giblets

  13. 1 1/2 cups water

  14. 1/2 teaspoon turmeric

  15. 1 teaspoon sugar

  16. 1 teaspoon cinnamon

  17. 10 phyllo pastry sheets

Instructions Jump to Ingredients ↑

  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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