Morocco’s Wildest Dish You've Never Heard of

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and health benefits, while paprika is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can reduce costs.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor, while sunflower seeds are less expensive.

Finely chop 400 grams or two large onions and set aside.

Use 120 grams or three thumb-sized pieces of ginger, or one tablespoon of dried ginger, and add to the onions.

Crush or chop two large cloves of garlic and add to the mixture.

Sear boneless skinless chicken thighs in clarified butter until golden brown, then set aside.

Add 1 tablespoon of olive oil to the pan with the fond, then add onions, garlic, ginger, and 6 grams of salt; cook on medium heat.

Add chicken stock to help the mixture simmer.

Chop the seared chicken thighs and add to the pan along with any chicken juices.

Stir and add 1 teaspoon of ras el hanout and 0.5 teaspoon of cinnamon powder.

Chop 40 grams or 3 tablespoons of preserved lemons and add to the pan along with 8 grams of powdered sugar; stir to combine.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).

Unroll store-bought filo pastry and brush with melted butter or olive oil, layering four sheets in a cast iron skillet.

Add the chicken mixture to the skillet and fold the pastry over to seal the filling.

Bake in the preheated oven for 30 minutes or until deep golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens