Moroccan Chicken In Pastry Leaves Recipe

Name: Moroccan Chicken In Pastry Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chermoula; 1 Spanish onion, grated; 1 1/2 teaspoons black pepper; 1 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon powdered saffron; 2 tablespoons fresh Italian parsley, finely chopped; 1 tablespoon fresh cilantro, finely chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons water; Remaining Ingredients; 2 -3 lbs skinless chicken pieces; chicken giblets (optional); 1 1/2 cups water; 1/2 teaspoon turmeric; 1 teaspoon sugar; 1 teaspoon cinnamon; 10 phyllo pastry sheets

Servings: persons

Chermoula
1 Spanish onion, grated
1 1/2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon powdered saffron
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
Remaining Ingredients
2 -3 lbs skinless chicken pieces
chicken giblets (optional)
1 1/2 cups water
1/2 teaspoon turmeric
1 teaspoon sugar
1 teaspoon cinnamon
10 phyllo pastry sheets

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.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chermoula, 1 Spanish onion, grated, 1 1/2 teaspoons black pepper, 1 teaspoon salt, and more.

Yes, Moroccan Chicken In Pastry Leaves falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan Chicken In Pastry Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions