Briwat Dial Djaj ( Pastry Stuffed With Spicy Chicken)
Instructions
Mix the chicken with the spices and oils in a heavy-bottomed pot. Cover the chicken, and cook over medium to medium-high heat, stirring occasionally, for about one hour, or until the chicken is very tender and falls off the bones. Do not add water, and be careful not to burn the chicken.
When the chicken is cooked, transfer it to a plate to cool slightly. Continue cooking the onions and sauce in the pot for another 10 to 15 minutes, or until the onions form a mass and the liquids are reduced to oils. Add the chopped cilantro and remove from the sauce from the heat.
While the chicken is still warm, pick the meat from the bones, breaking it into small one-inch pieces. Add the sauce to the chicken, and stir to coat the meat well. (At this point, the filling can be refrigerated for up to a day until you're ready to fold the briouats.)
Fold the briouats. Briouats can be folded into cylinders or triangles.
