Moroccan Chicken in Pastry Leaves

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

Directions

1. 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. 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. 3

   Preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later.

4. 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. 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. 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. 7

   Cook in the oven for 20 minutes, until the chicken is tender, then serve hot from the oven.