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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes. | 2. Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour. | 3. Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside. | 4. Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering. | 5. Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside. | 6. Remove all the bones from the chicken. Then shred into 1 inch pieces. | 7. Note: All the steps done until now can be prepared in advanced, even the day before. | 8. Preheat the oven to 425 degrees. Thaw the phyllo dough for use later. | 9. Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids. | 10. Unroll the dough, keeping it under a damp towel to prevent it from drying out. | 11. Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside. | 12. Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves. | 13. Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out. | 14. Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer. | 15. Add another thin layer of chicken & then a thin layer of eggs (using all that is left). | 16. Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter. | 17. Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter. | 18. Bake the pie in the oven for 20 minutes (the top leaves will be golden brown). | 19. Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet. | 20. Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown. | 21. Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	lbs	skinless	1931.2044	1.1787	166.1924	134.459
garlic clove	3 -4		crushed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	2 1/2	cups		0.0	0.0	0.0	0.0
butter	1/4	cup	sweet unsalted	342.0	15.714	10.686	28.8
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
onion	1/2		grated	32.0	7.472	0.88	0.08
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
coriander	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cinnamon	3			-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg	6 -8			0.0	0.0	0.0	0.0
butter	1/4	cup	sweet unsalted	342.0	15.714	10.686	28.8
phyllo dough	18	sheets		1022.58	179.892	24.281999999999996	20.52

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