Tajine Maadnous
A dish built around chicken breasts diced and medium onion chopped. On the table in about 35 minutes.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 lb chicken breasts diced
- 1 medium onion chopped
- 1 large potato peeled and diced
- 1 cup water
- 1 small bunch parsley (about 1.5 cups, chopped, loosely packed)
- 8 large eggs
- 6 oz cheese
- 2 tbsp olive oil
Make it lactose-friendly
- 6 oz cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Mix the spices together (grinding any whole spices if necessary) and set them aside.
- In a large frying pan or pot over medium heat, saute the onions in about 1 tbsp of olive oil until tender.
- Toss chicken with 1/2 of the spice mix. Add this to the pan and brown.
- Add the potatoes and the water to the pan. Bring to a gentle simmer, then cook uncovered until potatoes are tender and most of the liquid has evaporated.
- Stir chopped parsley into the cooked mixture and set aside to cool.
- Preheat oven to 350°F (180°C), and grease a medium (2 quart/liter) baking pan with the remaining olive oil.
- Thoroughly whisk the eggs in a large bowl, then mix in the cheese. Stir in the chicken, potato, and parsley mixture, along with the remaining spice mixture. Stir until well-combined, then pour into the oiled baking dish.
- Bake for 30-35 minutes, or until set in the center. Allow to cool, and serve warm or at room temperature. Serve with some harissa, if you like.
Nutrition (estimated, per serving)
| Calories | 237 |
|---|---|
| Protein | 15.6 g |
| Fat | 16.0 g |
| Carbs | 7.4 g |
| Fiber | 1.0 g |
| Sodium | 170 mg |
Source
based.cooking (community recipes, public domain) — unlicense