Ingredients:
Directions:
Combine the oil and ground spices in a large bowl. Add chicken and onions. Combine well and let stand for 30 minutes in refrigerator. Melt butter in large skillet. Drain liquid from chicken mixture into a separate bowl. Add the chicken mixture to the searing hot skillet to brown them lightly on all sides. Now add the liquid into skillet and enough water to cover. Simmer until chicken is tender (about 30 minutes).
While chicken is cooking, put the raisins in a small saucepan, cover with water and bring to a boil. Remove the pan from heat and let stand for 20 minutes. Drain liquid from raisins into a separate bowl. Return saucepan with raisins to heat and ladle a little of the liquid from the meat pan over the raisins. Add the lemon zest & juice, cinnamon sticks, and half the sugar. Simmer for 5 minutes.
Stir in the remaining sugar in with the meat. Boil the meat mixture to rapidly reduce the liquid by half. Add the raisin mixture to the meat. Stir until all is mixed well. Set aside to cool in refrigerator.
While waiting for the meat to cool, start making the dough. Sift the flour and the cocoa powder onto a work surface. Make a well and break the eggs into the hollow, add milk. Lightly beat the egg mixture and then draw the flour in until you can work it with your hands. Knead for about 8 minutes (do not skimp) Wrap in plastic and refrigerate for a minimum of 15 minutes and up to 3 hours. Roll out.
Cut the rolled dough into squares. Place a tablespoon of meat mixture in center. Fold in corners of dough to wrap mixture and pinch corners to close any open corners. Deep fry wraps in oil at 350 degrees until crispy and floating to the top of the oil. Drain excess oil and place on paper towel to sit for 2 minutes. Serve while still warm.