Moroccan Chicken in Pastry Leaves

Ingredients

• spanish onion
• black pepper
• salt
• ground ginger
• powdered saffron
• fresh italian parsley
• fresh cilantro
• olive oil
• lemon juice
• water
• skinless chicken pieces
• chicken giblets
• turmeric
• sugar
• cinnamon
• phyllo pastry sheets

Preparation

1. 1combine all the ingredients for the chermoula in a bowl then pour over the chicken pieces & giblets
2. 2rub in well and leave to marinate in the fridge for at least 2 hours
3. 3place the chicken pieces , giblets , & chermoula into a large tagine
4. 4add the water & turmeric , cover then simmer for 1 hour over medium-low heat , stirring halfway through
5. 5transfer the chicken , giblets , & sauce to a large bowl & remove any loose bones
6. 6preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later
7. 7pour 2 small ladles of juice from the bowl into the tagine
8. 8cover the bottom of the dish with 3 pastry leaves then sprinkle with 1 / 2 tsp of the cinnamon mixture
9. 9layer with 2 more pastry leaves , 1 ladle of juice , and 1 / 2 tsp of cinnamon mixture
10. 10arrange the chicken pieces on top of the pastries then cover with another 2 leaves
11. 11moisten with 2 more small ladles of juice then pat the pastry down around the chicken pieces with a wooden spoon
12. 12sprinkle another 1 / 2 tsp of cinnamon mixture on that layer & cover with the remaining 3 sheets
13. 13pat down as above , pour the remaining juice over the dish & sprinkle on the last of the cinnamon mixture
14. 14cook in the oven for 20 minutes , until the chicken is tender , then serve hot from the oven