Two hundred and fifty grams of chicken breasts, divided into cubes.
Chopped large onion.
A tablespoon of harissa.
A teaspoon and a half of ras el hanout.
Half a cup of water.
A tablespoon and a half of tomato paste.
A tablespoon of butter.
A bunch of fresh spinach, washed and chopped.
Eight eggs.
A cup of peas.
A third of a cup of Parmesan cheese.
Salt and black pepper - to taste.
How to prepare
Prepare the oven by operating it at 200 degrees Celsius, and prepare an oven tray by greasing it.
Heat the vegetable oil in a wide frying pan over a medium to high temperature, and fry the potato cubes until browned and tender for about seven minutes, then remove them from the oil with a slotted spoon and drain them on kitchen paper.
Add the chicken cubes to the remaining oil in the pan, and fry them until they turn white on the outside for just two minutes, then add the onions, and complete the cooking process until the onions soften and become transparent, for five minutes.
Add the harissa, ras el hanout, water, tomato paste, and butter, and leave the mixture on the fire until it begins to boil.
Add spinach and leave until it wilts.
Remove the pan from the heat and leave it aside.
Beat the eggs well in a large bowl, then add the peas, cheese and fried potatoes.
Gradually add the chicken mixture, then season with salt and black pepper as desired.
Pour the mixture into the prepared baking tray and bake in the preheated oven until the mixture is frozen and browned, 15 to 20 minutes.
Leave the tagine to cool, then divide it into 12 squares and serve it warm.
