Ingredients
-
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
2
-
1
-
3
-
2
-
2
-
-
2 - 3
-
-
1 1/2
Directions
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 , delicious, interesting and pretty! I will make this again, a double batch of the actual cooked chicken and freeze to have it ready when i want this quickly 🙂
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Preheat the Oven to 350 Degrees Then Mix the Cinnamon & Sugar Together to Be Used Later. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
Cook in the Oven For 20 Minutes, Until the Chicken Is Tender, Then Serve Hot from the Oven. |
