-
1
Chop the onionsin batches in the food processor, if you like.
-
2
Put them in a large saucepan with the oil, ginger, cinnamon, a little salt, lemon juice, and the chicken fillets.
-
3
Put the lid on and cook on low heat for about 15 minutes.
-
4
Take out the chicken pieces and continue cooking the onions uncovered so that the liquid evaporates.
-
5
Cook until the onions have been reduced to a creamy sauce and you can see the oil sizzling (it takes about 1 hour), stirring every so often.
-
6
Cut the chicken into smallish pieces and put them back in the pan with the onion sauce.
-
7
Add the cilantro and mix very well.
-
8
Taste and add salt and flavorings if necessary.
-
9
Open out the sheets of fillo when you are ready to use them and leave them in a pile.
-
10
Brush the top one with melted butter or oil.
-
11
Take about an eighth of the chicken-and-onion mixture and put it in a flat mound on the sheet about 3 inches from one edge, in the middle.
-
12
Fold the edge over the filling, and turn the parcel over with the filling, folding the side ends of the sheet up at different turns so as to end up with a flat parcel with several layers of pastry on either side.
-
13
(See drawings on page 121.)
-
14
Continue with the rest of the fillo sheets and filling, and place all the parcels on foil on a baking dish or baking sheet.
-
15
Brush the tops with the egg yolk mixed with 1 teaspoon of water.
-
16
Bake in a preheated 350F oven for 35 to 45 minutes, until crisp and golden.
-
17
Serve hot.
-
18
Pass round the confectioners sugar and cinnamon for people to sprinkle on if they wish.
-
19
Another Moroccan pie has a filling of cooked chicken (3 half breasts) mixed with 1 fried chopped onion, 1/2 pound potatoes boiled and mashed, some chopped parsley, 2 chopped hard-boiled eggs, and 2 raw eggs (as a binder).
-
20
It is served hot, accompanied with lemon wedges.
