Moroccan Chicken With Saffron Pastry Leaves (Trid)

Servings: 6

Ingredients:

3 Pounds Chicken, cubed

3 Tablespoons Olive Oil

1/2 Teaspoon Salt

1 Teaspoon Black Pepper

1/4 Teaspoon Turmeric

1 Teaspoon Saffron

1/4 Teaspoon Ginger

2 Sticks Cinnamon

1 Cup Water

2 Large Onion, finely chopped

1 Tablespoon Butter

8 Large Spring Roll Wrappers

Cooking Instructions:

Put chicken, oil, salt, pepper, turmeric, saffron, ginger and cinnamon in a large pot. Saute 10 minutes. Add water and onions. Bring to a boil. Cover, simmer for 30 minutes. Butter a round baking dish, place 2 wrappers in the bottom, put 1/4 of the chicken mixture on the wrappers and cover with 1 wrapper. Prepare 3 more layer like the first one on top the pile, making sure to end with a wrapper. Bake in preheated 350 degree oven for 15 minutes. Serve.

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