Tajin Sibnekh
(Chicken and Egg Tagine) Recipe

Origin: Tunisia      Period: Traditional

Ingredients:

A tagine is the dish in which the meal is cooked rather than the meal itself. It's an earthenware pot with a tall conical lid hat has a hole in the top. The lid acts like a condenser, allowing the steam from the dish to coalesce and drip back into the dish. This allows for low, slow, stewing on top of a range with very little intervention on the cook's part as the dish will not dry out. If you are going to cook North African or Middle Eastern dishes then it's well worth your while investing in a Tagine.

80ml vegetable oil
2 potatoes, peeled and diced
225g chicken breasts, diced
1 large onion, diced
1 tbsp Harissa
1 tsp Ras el hanout
120ml water
1 1/2 tbsp tomato paste
1 tbsp butter
1 bunch fresh spinach, washed and shredded
8 eggs
150g fresh or frozen garden peas
2 heaped tbsp freshly-grated Parmesan cheese
salt and black pepper, to taste

Tajin Sibnekh
(Chicken and Egg Tagine) Preparation:

Method:

Heat the oil in a tagine or cassrole dish over medium heat then add the potatoes and fry until golden brown and tender (about 7 minutes). Remove with a slotted spoon and set aside. Add the chicken and cook until just coloured on all sides (about 5 minutes). Now add the onion and continue cooking until the onion has softened and has turned translucent (without colouring).

Add the harissa and the ras el hanout and stir-in before adding the water, tomato paste and butter. Bring to a simmer then add the spinach and cook until wilted. Reduce to a low heat as you prepare the egg mixture.

Add the eggs to a large bowl and beat until smooth. Stir-in the peas, Parmesan cheese and fried potatoes. Add this a spoonful at a time into the chicken mixture, blending well after each addition. Season to taste then add the lid and cook slowly until the mixture is firm and golden brown. Allow to cool cut into 12 pieces and serve.

Read: Recipe Articles and Reviews

More African recipes...

More North African recipes...

More main course recipes...

More Traditional recipes...

More recipes for Stews...

More recipes for Meat...

More recipes using Beans and Pulses...

More recipes for Greens...

More recipes for Eggs...

More recipes for Fowl...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary