North African Chicken Pie
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
- Ingredients
- 2 onions (quartered)
- 1 chicken (jointed ca. 1,2 kg)
- 8 Tbsps butter
- 1 tsp fresh ginger (freshly grated)
- ½ tsp Saffron
- ½ tsp Turmeric (ground)
- 4 Tbsps parsley (chopped)
- 2 Tbsps cilantro (chopped)
- salt
- peppers
- 1 tsp cinnamon (ground)
- 3 eggs
- 3 Tbsps lemon juice
- ½ cup sliced almonds
- 3 Yufka pastry (sheets)
Preparation steps
1.
Sauté the onions in 2 tablespoons of butter in a large pan until soft. Now pour in 600 ml of water. Place the chicken together with the ginger, saffron, curcuma and the herbs in the pan. Cover with a lid and simmer for about 50 minutes on a low heat. Remove the chicken from the stock, leave to cool, remove the bones and cut into small pieces.
2.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
3.
Stir the cinnamon into the chicken stock and bring to the boil. Reduce by half, then reduce the heat. Whisk the eggs together with the lemon juice, then pour into the stock and stir until thickened. Do not boil! Remove the sauce from the heat, add the chicken and leave to cool.
4.
Melt the remaining butter. Lay 3 sheets of pastry next to each other, slightly overlapping on the work surface and brush each sheet of pastry with butter. Spoon the chicken onto the pastry, fold over and roll up into a large log. Brush the top with butter then roll into a coil. Place in a round dish.
5.
Sprinkle flaked almonds on the top and bake in a hot oven for approx. 30 minutes until golden brown. Remove from the oven and allow to cool slightly before serving.
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