Moroccan chicken pie


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

The traditional pastry for this pie is a yeast dough kneaded for half an hour to great elasticity, rolled into balls, anointed with oil, then pulled into paper-thin sheets. Here is a simpler version using bought puff pastry. It makes a delicious pie.


  • 6 tablespoons olive oil
  • 8 chicken drumsticks
  • 1 kg (


Heat the oil in a large pan and cook the drumsticks and onions over a very low heat. Add teaspoons of the cinnamon and the saffron, if using, and season with salt and pepper. Cook gently, stirring occasionally, for 30 minutes or until the chicken is so tender that it comes off the bone.