Moroccan Chicken in Pastry Leaves

Total Time
1hr 25mins
Prep 5 mins
Cook 1 hr 20 mins

This dish has an interesting taste to it, spicy & sweet at the same time. The prep time does not include marinating time.

Ingredients Nutrition


  1. Combine all the ingredients for the chermoula in a bowl then pour over the chicken pieces & giblets. Rub in well and leave to marinate in the fridge for at least 2 hours (over night is better).
  2. Place the chicken pieces, giblets, & chermoula into a large tagine (or stove-top & oven-proof casserole). Add the water & turmeric, cover then simmer for 1 hour over medium-low heat, stirring halfway through. Transfer the chicken, giblets, & sauce to a large bowl & remove any loose bones.
  3. Preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later.
  4. Pour 2 small ladles of juice from the bowl into the tagine (or oven-proof casserole dish). Cover the bottom of the dish with 3 pastry leaves then sprinkle with 1/2 tsp of the cinnamon mixture. Layer with 2 more pastry leaves, 1 ladle of juice, and 1/2 tsp of cinnamon mixture.
  5. Arrange the chicken pieces on top of the pastries then cover with another 2 leaves. Moisten with 2 more small ladles of juice then pat the pastry down around the chicken pieces with a wooden spoon.
  6. Sprinkle another 1/2 tsp of cinnamon mixture on that layer & cover with the remaining 3 sheets. Pat down as above, pour the remaining juice over the dish & sprinkle on the last of the cinnamon mixture.
  7. Cook in the oven for 20 minutes, until the chicken is tender, then serve hot from the oven.
Most Helpful

delicious, interesting and pretty! I will make this again, a double batch of the actual cooked chicken and freeze to have it ready when i want this quickly :)

MarraMamba July 25, 2009