Chicken with Eggs
Djaj Souiri
This tagine is quite different from the traditional ones in that it looks more like a tortilla (Spanish omelette) than a stew. It has a distinct taste of cinnamon. Like most other tagines it can be prepared well in advance, but wait to add the eggs after reheating the chicken for serving. Serves 4
ingredients
1 free-range chicken (about 1.5 gk/3 lb 5 oz) cut into 8 pieces
1 medium-sized onion thinly sliced
2 tablespoons extra virgin olive oil
Pinch of saffron filaments crushed
1 cinnamon stick
Sea salt and finely ground black pepper
6 free-range eggs
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
55 g/2 oz fresh flat-leaf parsley most of bottom stalks discarded then finely chopped
Juice of 1 lemon, or to taste
1 teaspoon paprika
preparation
Put the chicken pieces in a large deep sauté pan which will just hold then snugly, and from which you can serve at table. Add the onion, olive oil, saffron, cinnamon stick, a little salt and ½ teaspoon pepper. Cover with water (about 850 ml/ 1 ½ pints). Bring to the boil over a medium high heat, then cover and let it boil for 45 minutes or until the chicken is cooked and the sauce has thickened.
Meanwhile, lightly beat the eggs with the ground cinnamon, cumin, salt to taste and ½ teaspoon pepper. Cover and set aside.
When the chicken is ready, remove the skin if you like. Stir the parsley and lemon juice into the sauce and leave to bubble for a few more minutes. If the sauce is too liquid, reduce it further by increasing the heat to high and boiling uncovered.
Pour the egg mixture all over the chicken. Cook gently, covered, for 4-5 minutes or until the eggs are set to your liking (I keep them quite soft). Sprinkle with paprika and serve very hot
موضوع: اكلات مغربية 
