Tajin Sibnekh (Tunisian Chicken and Eggs)
(like a quiche or frittata!)
-1/3 C. vegetable oil
-2 potatoes, peeled and cubed
-8 oz. diced chicken breast meat
-1 large onion, diced
-1 Tbsp. harissa
-1 1/2 tsp. ras el hanout (A Moroccan/N. African spice mix)
-1/2 C. water
-1 1/2 Tbsp. tomato sauce
-1 Tbsp. butter
-1 bunch fresh spinach, washed and chopped
-8 eggs
-1 C. frozen peas
-1/3 C. Parmesan cheese
-1 pinch salt and pepper, or to taste
1) Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2) Heat the oil in a large skillet over med-high heat. Fry the potatoes in the oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate.
3) 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.
4) 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.
5) 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.
5) 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.
