TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE
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!
Provided by Um Safia
Categories Savory Pies
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 190c / 375f/ GM5.
- Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
- 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.
- 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.
- Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
- 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.
- 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.
- Serve hot, on a flat dish & cut into slices as you would a cake.
Nutrition Facts : Calories 565.1, Fat 39.6, SaturatedFat 15, Cholesterol 320.6, Sodium 266.7, Carbohydrate 7.1, Fiber 0.8, Sugar 2.8, Protein 43.1
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Christina Cousins
[email protected]I'm not sure what went wrong, but my tagine turned out dry and bland. I followed the recipe exactly, but it just didn't come together. Maybe I'll try it again sometime.
Cecelia Katie
[email protected]This tagine was a bit too spicy for my taste, but overall it was a good recipe. I would recommend using less harissa paste next time.
Shannon Gilbow
[email protected]This recipe was easy to follow and the tagine turned out great! The chicken was tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Ermiyas Yeshambel (Ermi1k)
[email protected]I made this tagine for a dinner party, and it was a huge hit! Everyone loved the flavors and the presentation. I will definitely be making this again.
Saritha Chand
[email protected]This tagine was delicious! The chicken was cooked perfectly, and the sauce was rich and flavorful. I would definitely recommend this recipe.
safdarkhan buzdar
[email protected]This was my first time making tagine, and it was a huge success! The recipe was easy to follow, and the dish turned out beautifully. I will definitely be making this again.
Dennis McMinn
[email protected]I'm not a big fan of tagine, but this recipe was a game-changer. The chicken was incredibly tender, and the sauce was rich and flavorful. I'll definitely be making this again!
Iqbal Hairan
[email protected]This tagine is a labor of love, but it's so worth the effort. The flavors are incredible, and the presentation is stunning. I highly recommend it for a special occasion dinner.
Timothy Patrick
[email protected]I love the versatility of this recipe. I've used different types of vegetables and even swapped out the chicken for lamb. It always turns out great!
Joyce Otieno
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends. The chicken is always tender and juicy, and the sauce is rich and flavorful.
crystal moola
[email protected]I used a pre-made phyllo pastry sheet to save time, and it worked out perfectly. The tagine was still incredibly flavorful and impressive-looking.
Kelly French
[email protected]This recipe was a bit more time-consuming than I expected, but it was totally worth it. The end result was a stunning and delicious tagine that was the star of our dinner party. Thank you for sharing this gem!
Thabiso Ngobese
[email protected]Wow, just wow! This tagine was a culinary masterpiece. The flavors were incredibly complex and well-balanced, and the chicken was cooked to perfection. I'm already planning to make it again next week.
Karim Hossain
[email protected]I'm not usually a fan of tagine, but this recipe changed my mind. The tender chicken, crispy phyllo pastry, and rich sauce were simply divine. I especially appreciated the detailed instructions, which made the cooking process a breeze. Highly recomme
Sheila Mugo
[email protected]This tagine recipe was an absolute delight! The combination of chicken, phyllo pastry, and the flavorful sauce was out of this world. I followed the recipe precisely, and the dish turned out perfectly. My family and friends were thoroughly impressed.