1 pound of boneless chicken thighs
1 large onion - grated
1/4 of a cup of finely chopped cilantro
1/4 of a cup of finely chopped parsley
1 teaspoon of ginger powder
1 teaspoon of salt
1/4 of a teaspoon of pepper
1/4 of a teaspoon of turmeric powder
a large pinch of saffron
1 cinnamon stick
1 tablespoon of lemon juice
2 finely chopped garlic cloves
2 tablespoons of butter
1 1/2 cups of water
Mix the chicken, grated onion, spices, garlic, and butter in a pan. Cover the pan and cook the chicken for 10 minutes on medium heat.
After 10 minutes, add 1 1/2 cups of water to the chicken. Cover the pan and cook the chicken for 30 minutes or until done.
Once the chicken is almost cooked add the cilantro, parsley, and lemon juice. Do not cover the pan, reduce the heat, and let the chicken cook for another 10 minutes until the sauce reduces and thickens.
Remove the chicken from the pan and place in a clay tajine or baking dish.
Beat the eggs and mix them with the chicken sauce.
Pour the egg mixture over the chicken.
Preheat the oven to 450 degree (F) and bake the chicken for 15 minutes or until the eggs are cooked and the surface is golden brown.
Serving: Serve the tajine immediately with Moroccan Bread or French Baguette. Enjoy!