Ingredients
- 1 free-range chicken of approximately 1.5 kg
- 5 saffron pistils
- 3 onions
- 1 sachet of saffron coloring
- 1.5 liters of chicken stock
- 1 teaspoon of ras el hanout
- 10 cl of olive oil
- salt, pepper
- 500 g flour
- 1 pinch of salt
- 1 drizzle of edible oil
-
Preparation
For the tride, pour the flour into a terrine. Add salt, a glass of water and a drizzle of oil. Knead the dough until it forms a ball. Separate it into several balls.
Using your fingertips, spread each ball for a long time to obtain very thin and almost transparent sheets. Cook them in a pan, like pancakes. Reserve them.
Cut the two chicken legs, then the wings. Cut the carcass into 4 pieces.
Arrange the chicken pieces in a pot. Drizzle with olive oil. Add the onions cut into strips, the saffron pistils, the coloring, salt, pepper and ras el hanout. Simmer for 10 min.
At the end of this time, water the chicken with 1.5 liters of chicken stock. Cover. Leave to cook for 1 hour.
Over a terrine, pull out the tride and roughly crumble them. Arrange them in a pretty serving dish. Place the chicken pieces on top and coat them with sauce.
-
source: la-cuisine-marocaine.com
