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Tunisian Chicken Malsouka Tagine Recipe – Authentic Flavors from North Africa

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Ingredients

Adjust Servings:
1 kg chicken thigh (on the bone with skin)
3 medium brown onions, peeled & diced
1 - 2 teaspoon crushed saffron threads mixed with a little water (or 1/2 tsp fresh ground nutmeg)
200 - 250 ml water
12 large rounds phyllo pastry (10-inchx12-incheach in diameter)
100 g gruyere cheese, grated (or other hard cheese)
4 large eggs, beaten
salt & ground black pepper
250 g ricotta cheese, thinly sliced
2 egg yolks mixed with 1-2 tsp vegetable oil to glaze
vegetable oil, for frying & for brushing the pastry layers & dish

Nutritional information

565.1
Calories
356 g
Calories From Fat
39.6 g
Total Fat
15 g
Saturated Fat
320.6 mg
Cholesterol
266.7 mg
Sodium
7.1 g
Carbs
0.8 g
Dietary Fiber
2.8 g
Sugars
43.1 g
Protein
260g
Serving Size

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Tunisian Chicken Malsouka Tagine Recipe – Authentic Flavors from North Africa

Features:
    Cuisine:

    When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tajine Malsouka — Tunisian Chicken ‘tagine’ Phyllo Pie, When most people think of a tagine, they think of a thick, saucy, often fruity dish In Tunisia though, that couldn’t be further from the truth This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!, When most people think of a tagine, they think of a thick, saucy, often fruity dish In Tunisia though, that couldn’t be further from the truth This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!


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    Steps

    1
    Done

    In a Frying Pan, Fry the Onion in a Little of the Vegetable Oil For a Few Minutes Until It Is Softened. Add the Chicken & the Water, Cover Then Cook For 45 Minutes in a Medium Heat or Until the Chicken Is Cooken Through, Turning the Thighs from Time to Time.

    2
    Done

    Preheat Oven to 190c / 375f/ Gm5.

    3
    Done

    Discard the Chicken Skin, Remove the Meat from the Bones & Place the Pieces in a Bowl.

    4
    Done

    Pour the Saffron or Ground Nutmeg Paste Over the Chicken, Then Stir in the Grated Cheese and 2-3 Tbsp of Water to Make an 'unctous Mixture'. Stir in the Beaten Eggs & Season With the Salt & Pepper to Taste.

    5
    Done

    Generously Oil an Ovenproof Pie or Quiche Dish About the Same Zie as the Rounds of Phyllo. Overlap 5 Sheets So That at Least 1/3 of the Phyllo Is Allowed to Hang Over the Sides of the Dish, Remembering to Lightly Brush Each Sheet With the Vegetable Oil. Place a Final 6th Piece of Phyllo Over the Top of the Others - This One Should Be Central So That It Reinforces the Base a Little.

    6
    Done

    Pour in Most of the Chicken Mixture, Followed by a Layer of Sliced Ricotta Then a Final Layer of the Chicken.

    7
    Done

    Fold the Overhanging Phyllo Pastry Over the Top So That Is Wrapped but not Too Tight. Stick the Edges Together Using a Pastry Brush & the Glaze. Place Another Sheet of Phyllo on Top, Tucking the Edges Into the Dish, Followed by 4 More Sheets of Phyllo, Being Sure to Brush Them With the Glaze as You Go. Finish by Brushing More G;ase on the Top.

    8
    Done

    Place the Tagine on a Low Shelf in the Oven For Around 20-25 Minutes. the Pastry Should Be Crisp & Deep Golden When the Dish Is Ready.

    9
    Done

    Serve Hot, on a Flat Dish & Cut Into Slices as You Would a Cake.

    Avatar Of Pippa Carney

    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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