← Nouns Cooking · Moroccan

Ingredients

• 500 g boneless chicken thighs
• 1 large onion, finely chopped
• 2 cloves Garlic, crushed
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1½ tsp Ground ginger
• ½ tsp Ground turmeric
• ½ tsp ground cinnamon, plus extra to dust
• 1 pinch Saffron, crumbled
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 250 ml Water
• 2 Eggs, beaten
• 100 g blanched almonds, toasted
• 2 tbsp Sugar
• 6 sheets warqa or filo pastry sheets
• 60 g Butter, melted
• 1 egg yolk, for sealing
• 1 tbsp icing sugar, to dust

Method

1. Put the chicken, onion, garlic, herbs, spices, salt, pepper, oil and water in a pan. Cover and simmer for 25 min until the chicken is tender and cooked through (75°C/165°F). Lift out the chicken and shred it.
2. Boil the pan juices for 5–8 min until only a few spoonfuls of thick onion sauce remain. Lower the heat, pour in the beaten eggs and stir for 2 min into soft curds. Mix with the chicken and leave to cool.
3. Grind the almonds with the sugar and a pinch of cinnamon until finely chopped but not oily.
4. Heat the oven to 200°C (400°F). Cut the pastry into strips about 8 cm wide and brush with butter. Put a spoonful of chicken and a little almond mix at one end and fold over and over into a triangle, sealing the end with egg yolk.
5. Brush the triangles with butter, lay them on a baking tray and bake for 12–15 min until crisp and golden (or fry them in hot oil for 2–3 min).
6. Dust lightly with icing sugar and cinnamon and serve warm.

Tips

• Contains almonds, wheat, egg and dairy. Shape them ahead and freeze unbaked; bake from frozen for a few minutes longer.
• Prefer them savoury? Skip the sugar and icing sugar and add a little chopped preserved lemon instead.

Sources

Written in our own words after cross-checking these recipes:

Cooking With Alia SBS Food