Moroccan briouats with chicken

Ingredients:

• 1 skinless chicken carcass (cut into pieces)
• 2 large onions, chopped into medium pieces
• 1 tbsp. ground ginger
• 1 teaspoon white pepper
• 0.5 tsp black pepper
• 1 - 2 small pieces (5 - 7 cm) of cinnamon stick
• 1 tsp saffron (crushed)
• 0.5 tsp turmeric
• 1.5 - 2 teaspoons of salt
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 1/4 cup chopped cilantro
• 0.5 kg of Varka dough, filo dough, or spring roll dough
• 4 tbsp (60 g) melted butter (for rolling)
• 1 egg yolk (lightly beaten, for curdling)
• 3-4 tbsp. vegetable oil (for frying)

Preparation:

1. In a heavy-bottomed saucepan, combine the chicken with the spices and the vegetable and olive oil. Cover and simmer over medium-high heat, stirring occasionally, for about an hour or until the chicken is very tender and falling off the bone. Don't add water, but be careful not to burn the chicken.
2. When the chicken is done, transfer it to a plate and let cool slightly. Continue cooking the onions in the same sauce for another 10-15 minutes, or until the onions are cooked through and the liquid has reduced to oil. Add the cilantro and remove from the heat.
3. While the chicken is still warm, separate the meat from the bones, breaking it into small 2-cm pieces. Add the sauce to the chicken and mix thoroughly. (The filling can now be refrigerated and stored for up to a day.)
4. Fold the briouats. Briouats can be folded into cylinders or triangles.
   
   To make varka or filo pastry cylinders, cut the pastry into long strips 10 cm wide. Brush the bottom half of the pastry with melted butter. Place 1–2 tablespoons of filling near the bottom of the strip. Fold the two long sides of the pastry into the center to partially enclose the filling. Fold the bottom edge of the pastry over the filling to completely enclose it. Roll the rolled pastry like a carpet and press the edge of the pastry onto the roll, brushing it with a little egg yolk.
5. To make large cylinders of square dough for rolls, lay the dough sheet in front of you like a diamond. Place 2-3 tablespoons of filling near the bottom. Fold the bottom of the dough over the filling, then fold the right and left sides into the center so the sides are straight and parallel. Roll the dough like a carpet and press the top edge of the dough onto the roll, brushing it with a little egg yolk.
6. Prepare the briouats or freeze them. Deep-fry the briouats until light golden brown, about 5 to 7 minutes.
7. Drain off excess fat and serve. Briouats will stay warm for a long time, but if they have cooled before serving, you can reheat them in the oven at 175°C for 5-10 minutes.
8. Uncooked briouats can be stored in the refrigerator for a day or in the freezer, placed in a bag or plastic container, for up to two months. They can be fried without defrosting or defrosted for 30 minutes to 1 hour.