Moroccan Chicken & Egg Tagine |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This was emailed to me from Ingredients:
2 tablespoons olive oil |
1 garlic clove, chopped |
1/2 medium onion, chopped |
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces |
3/4 cup low sodium chicken broth |
1 lemon, juice of |
1 bunch parsley, finely chopped |
1 bunch cilantro, finely chopped |
1 1/2 tablespoons la kama (la kama moroccan spice blend) |
1/4-1/2 teaspoon salt |
1/4 teaspoon ginger |
2 eggs |
3 egg whites |
Directions:
1. Heat the olive oil over medium-low heat in a tagine. Add the garlic, onion & chicken then brown until no longer pink.
2. Pour in the broth & lemon juice then stir in the parsley, cilantro and spices. Cook covered until the chicken is thoroughly done (roughly 60 minutes).
3. Break eggs into a bowl & whisk. Pour the egg mixture over the chicken & cook for another 10-15 minutes. Serve hot.
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