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Nutrition Facts
Serving Size 1 (347g) Recipe makes 6 servings The following items or measurements are not included below: 12 large phyllo pastry glaze
Calories 565
Calories from Fat 356		(63%)
Amount Per Serving		%DV
	Total Fat 39.6g	60%
	Saturated Fat 15.0g	74%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 6.6g
	Trans Fat 0.4g
Cholesterol 320mg		106%
Sodium 266mg		11%
Potassium 501mg		14%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 0.8g	3%
	Sugars 2.8g
Protein 43.1g		86%
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Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Recipe #386113 | 2¼ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Um Safia
Aug 18, 2009

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!

SERVES 6 -8 (change servings and units)

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

Directions

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.