Tajin Sibnekh (Tunisian Chicken And Eggs)
They always give you a lot of bread.
Recipe Summary Tajin Sibnekh (Tunisian Chicken And Eggs)
This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables. I prefer chicken.Ingredients | Tunisian Food⅓ cup vegetable oil2 potatoes, peeled and cubed8 ounces diced chicken breast meat1 large onion, diced1 tablespoon harissa1 ½ teaspoons ras el hanout½ cup water1 ½ tablespoons tomato sauce1 tablespoon butter1 bunch fresh spinach, washed and chopped8 eggs1 cup frozen peas⅓ cup Parmesan cheese1 pinch salt and pepper to tasteDirectionsPreheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.Info | Tunisian Foodprep:
30 mins
cook:
35 mins
additional:
25 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
TAG : Tajin Sibnekh (Tunisian Chicken And Eggs)World Cuisine Recipes, African,
