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  Added: Jan 25, 2011  •  Visited (385)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken In Pastry
This is a very ancient Arab dish.

What You Need:
  • 1 whole chicken cleaned
  • 2 teaspoons salt
  • 1 pinch of saffron
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped parsley
  • 3 pieces of cinnamon bark
  • 3 large onions
  • 1 pint olive oil
  • 1¾ pound flour

  • How To Cook:
    1. Simmer the chicken with 1 teaspoon salt, the saffron, ginger, pepper, chervil, parsley, cinnamon bark, onions and a scant ¾ pint olive oil.

    2. Make the pastry by kneading the flour with a very little water, adding more as necessary; work it very thoroughly.

    3. Make the dough into about 40 balls the size of a small egg; with an oiled hand flatten each ball of dough over an oiled dish until it is very thin and about 8 inches across.

    4. Heat a griddle or electric hot-plate and oil slightly. Put the dough sheet by sheet on the hot-plate, when it will immediately dry.

    5. Turn it over to dry the other side, and then take it off. Put about 30 of these sheets of pastry on a plate, overlapping each other and making a circle about 18 inches across.

    6. When the chicken is cooked, take out the cinnamon bark and put the chicken with the onion on to the pastry; cover all with the remaining sheets of pastry, pour a very little of the liquid from the cooking pot over all and serve immediately.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Africa » Egypt
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Vegetables » Onion


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