Best Tajine Malsouka Tunisian Chicken Tagine Phyllo Pie Recipes

TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie image

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

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

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

TUNISIAN CHICKEN

Tunisian Chicken image

Make and share this Tunisian Chicken recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 red onion, finely sliced
4 boneless skinless chicken breasts, cut into strips
2 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
6 cardamom pods, crushed with seeds removed
1 1/4 cups chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 (14 ounce) can chopped tomatoes
2 pieces orange peel
2/3 cup orange juice
salt & freshly ground black pepper

Steps:

Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
Cover and simmer gently for 20 minutes.
Season to taste and serve.

TUNISIAN BAKED CHICKEN

Tunisian Baked Chicken image

Make and share this Tunisian Baked Chicken recipe from Food.com.

Provided by cookiedog

Categories Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 whole chicken breasts, split
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 cup chicken broth
1 lemon, juice of, small
1 small lemon, thinly sliced
pimiento, stuffed green olives, halved
1 tablespoon chopped fresh parsley

Steps:

Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess.
Sauté chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer.
Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Sauté until onion is slightly softened.
Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken.
Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives.
Bake, uncovered, 5 minutes.
Sprinkle with parsley and serve.