INGREDIENTS

1 tbsp olive oil
4–6 boneless chicken thighs (about 750g)
10 g butter
2 onions, finely chopped
1 tsp ground ginger
½ tsp cinnamon
½ tsp turmeric
Pinch of saffron
500ml chicken stock
4 eggs, beaten
75 g ground almonds
1 tbsp orange blossom water
4 tbsp finely chopped parsley
Sea salt and freshly ground black pepper
6 large slices of filo pastry
60g butter, melted
1 tbsp icing sugar
Pinch of cinnamon

METHOD

First step

Start by heating the oil in a large frying pan. Add the chicken and fry it skin-side down, until crisped up and brown. Then, turn the thighs over and cook for a couple more minutes, then remove them from the pan. Add the butter to the pan. When it has melted, add the onions and fry them gently until soft. Add spices and fry for a couple more minutes.

Second step

Put the chicken back in the pan and pour in the stock or 500ml of water. After seasoning, cover the pan and simmer for about half an hour or until the chicken is tender. Remove the chicken and set it aside. When it is cool enough to handle, finely chop the meat – it’s up to you whether you keep the skin or not. Put the liquid back over the heat and reduce it by half.

Third step

Finally, add the eggs to the cooking liquid and continue to cook over a low heat until you have a mixture that resembles loose scrambled eggs. Remove the pan from the heat and allow to cool.

Preheat the oven to 180°C/Fan 160°C/Gas 4. To assemble the pie, you need a large ovenproof dish about 28cm in diameter.

Fourth step

Take a sheet of filo pastry and brush it with melted butter. Drape it over the dish, making sure it is gently pushed into the corners without any tearing. Repeat with another sheet of filo, this time placing it at a right angle to the first. Repeat with a further 2 sheets of filo, this time placing them on the diagonal.

Spread the filling over the pastry. Fold over the overhanging pieces of filo in reverse order – they should just about cover the filling. Take the remaining 2 pieces of filo and cut them to fit the dish. Brush them with butter, then cover the pie, tucking under any corners. Bake the pie in the oven for about 30 minutes until the pastry is a crisp, golden brown. Once your pastilla is cooked, remove from the oven and allow to cool a little before dusting it with the icing sugar and cinnamon.

Bon appétit at Fez Cooking School!! Enjoy our recipes!

INGREDIENTS

Fish ½ kg cod or 2 fillets of sea bream
Tomatoes 250 g
Potatoes 250 g
Carrots 250 g
Peppers 250 g
2 garlic cloves
Coriander – paprika – cumin – salt – pepper
1/2 glass olive oil
2 lemons for the juice and 1 extra for presentation

THE MARINADE (Charmoula)

Finely chop the bunch of coriander

Finely chop the garlic and mix with coriander

Add the salt, pepper, cumin, paprika & lemon juice and mix

Blend in the olive oil and mix again

THE TAJINE

Slice potatoes, peppers and carrots

Stuff the fish or display with the marinade

Put all the vegetables in the dish with fish,

Finally, cover the fish with the lemon slices, the vegetables and the rest of the charmoula and add a glass of water

Preheat oven to 180°C, cover the dish with aluminum foil – Cook for 30 mins

Bon appétit at Fez Cooking School!! Enjoy our recipes!