Ingredients
-
1
-
3
-
1 - 2
-
200 - 250
-
12
-
100
-
4
-
-
250
-
2
-
-
-
-
-
Directions
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. |
