Tajine Malsouka -- Tunisian Chicken 'Tagine' Phyllo Pie

11
Ingredients

30m
Prep Time

60m
Cook Time

1h 30m
Ready In

Recipe: #20344

July 26, 2015

Categories: Casseroles, Chicken, Eggs, Middle Eastern, Sunday Dinner Oven Bake, Bone-in Pieces, more

recipe by:
dienia b

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (275.1 g)
Calories 523.5
Total Fat - 31.9 g
Saturated Fat - 9.5 g
Cholesterol - 547.1 mg
Sodium - 965.7 mg
Total Carbohydrate - 20.7 g
Dietary Fiber - 1.1 g
Sugars - 1.7 g
Protein - 36.6 g
Calcium - 369.5 mg
Iron - 4.9 mg
Vitamin C - 4.9 mg
Thiamin - 0.3 mg

Step 1

In a saucepan, saute the chicken legs in 2 T extra virgin olive oil with the chopped onion and turmeric.

Step 2

When the chicken is browned, add water to cover chicken and simmer until chicken is cooked, leaving some of the sauce in the pan for later.

Step 3

When the chicken is ready, debone and chop into small pieces.

Step 4

Transfer chicken into a large bowl and pour over the remaining sauce.

Step 5

Add the raw eggs, grated Parmesan and,gruyere cheese.

Step 6

Cut the boiled eggs into small pieces and add them to the bowl with the remaining ingredients and mix.

Step 7

Generously oil an ovenproof 9x13 dish or quiche dish about the same size as the rounds of phyllo.

Step 8

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.

Step 9

Place a final 6th piece of phyllo over the top of the others -this one should be folded small square so that it reinforces the base a little.

Step 10

Pour in most of the chicken mixture, followed by a layer of ricotta then a final layer of the chicken. (Remember to leave a couple of sheets to top the dish off later.) Place on sheet in the bottom centre to ensure the filling doesn’t run out.