← Nouns Cooking · Moroccan

Ingredients

• 400 g boneless chicken thighs
• 1 Onion, finely chopped
• 2 cloves Garlic, crushed
• 3 tbsp Olive oil, plus extra for the dish
• ½ tsp Paprika
• ½ tsp Ground coriander
• ¼ tsp Ground turmeric
• ¾ tsp Salt
• ½ tsp Black pepper
• 250 ml Water
• 2 medium potatoes, peeled and cut into 1 cm dice
• 6 Eggs
• 150 g Gruyère or Emmental, grated
• ½ bunch Parsley, finely chopped

Method

1. Warm the oil in a pan over medium heat and soften the onion for 5 min. Add the garlic, spices, salt, pepper and chicken, stir for 2 min, then pour in the water. Cover and simmer for 25 min until the chicken is cooked through (75°C/165°F).
2. Lift out the chicken and shred it. Boil the pan juices for a few minutes until only about 4 tbsp of thick sauce is left, and let it cool.
3. Meanwhile boil the diced potato in salted water for 8–10 min until just tender, then drain well.
4. Heat the oven to 180°C (350°F) and oil a 20 x 30 cm baking dish. Beat the eggs in a big bowl, then stir in the cheese, parsley, chicken, potato and the reduced sauce.
5. Pour into the dish and bake for 25–30 min until puffed, set in the middle and golden on top.
6. Rest for 10 min, then cut into squares. Serve warm with salad, or cold the next day.

Tips

• Nothing like a Moroccan tagine: in Tunisia, "tajine" means this sort of thick baked omelette, a Ramadan table favourite.
• Any good melting cheese works; some cooks add a handful of breadcrumbs (then it is no longer gluten-free).

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine Amour de Cuisine (French)