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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1			1993.2	3.5787	43.3974	200.3619
brown onion	3		peeled diced	-	-	-	-
water	1 -2	teaspoon	crushed ground	0.0	0.0	0.0	0.0
water	200 -250			0.0	0.0	0.0	0.0
phyllo pastry	12			-	-	-	-
gruyere cheese	100		grated	54516.0	47.52	3934.92	4268.88
egg	4		beaten	286.0	1.44	25.12	19.02
black pepper			ground	-	-	-	-
ricotta cheese	250		sliced	107880.0	1884.8	6981.2	8047.6
egg yolk vegetable oil	2		mixed	-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.