Ingredients
1 pound of boneless
chicken thighs
8 eggs
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
Directions
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!
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