Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

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!

• Ready In: 2 hrs 15 mins
• Serves: 6-8

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

Directions

1. 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.
2. Preheat oven to 190c / 375f/ GM5.
3. Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
4. 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.
5. 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.
6. Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
7. 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.
8. 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.
9. Serve hot, on a flat dish & cut into slices as you would a cake.