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Trid Marrakashia



3#                                Chicken legs and thighs

5 sheets                        Wharka or phyllo

As needed                    Water or stock


2t                                 Sugar

2t                                 Cinnamon, ground

2T                                Almonds, toasted and crushed (optional)



1 ea                              Onion, small, medium dice

1T                                Black Pepper

½ t                               Saffron

6T                                Parsley, chopped, reserve 1T for garnish

4T                                Cilantro, chopped, reserve 1 T for garnish

4T                                Olive oil

4T                                Water



  1. Combine chermoula ingredients and toss with chicken pieces
  2. Allow to marinate for 1 hour
  3. Add chicken and marinade to a pot add stock or water as needed
  4. Cover and braise chicken until tender
  5. Remove meat from chicken and discard bones
  6. Place 2 sheets of pastry on the bottom of a tagine or casserole and moisten with braising liquid.
  7. Add a third sheet and sprinkle with sugar cinnamon mixture and top with reserved chicken meat. Add more braising liquid as needed
  8. Top casserole with remaining two sheets of pastry and drizzle additional braising liquid over top
  9. Sprinkle with cinnamon sugar mixture and tuck in sides of pastry
  10. Casserole should be moist with braising liquid but not soaked
  11. Bake in 375 degree oven for 30 minutes until heated through and browning


Note: An egg may be whisked into the cooled braising liquid



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