3 TBS butter
1 tbs smen
2-3 lbs of chicken, cut into pieces and the skin removed, I used boneless chicken thighs
1 large onion, grated
1 tsp ginger
salt/pepper to taste
1 tsp turmeric
a pinch of saffron
4 tbs chopped Italian parsley or cilantro, or a combination of both
2 tbs lemon or lime juice
1 cinnamon stick
On meduim heat melt the butter and smen in the bottom of a tajine. Add the chicken, onion , parsley, cilantro, and spices. Stir to combine, cover and cook until the chicken is very tender. May take an hour, especially if you are cooking chicken with the bone in. Take the chicken out of the pan and allow it to cool. Once cool, pull the chicken off of the bone. Reduce the liquid in the pot until thick. Discard the cinnamon stick. Add the lemon\lime juice and simmer for a couple more minutes. Put the chicken back in the tajine.
salt\pepper to taste
2 dashes of cinnamon up to 1 tsp
Preheat the oven to 350 degrees F. Beat the eggs, add salt, pepper and cinnamon. Pour over the chicken and place in the oven for about 10-15 minutes or until the egg is set. The top may be a bit runny and that is ok. Next you want to turn on the broiler. Move the tajine to the upper part of the oven and cook for another 5-10 minutes, or until the eggs are set and they are slightly brown. Serve with crispy bread. Enjoy!