Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo

Name: Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
Preheat oven to 190c / 375f/ GM5.
3
Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
4
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
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
Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
7
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
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
Serve hot, on a flat dish & cut into slices as you would a cake.

1261

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 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, and more.

Yes, Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo Pie 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!

Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions