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  Tajin Sibnekh

  
  
  • Posted by elimam
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  Tajin Sibnekh
  

  

  Course

  entree

  Cuisine

  Tunisian

  Prep Time

  30 minutes

  Cook Time

  35 minutes

  Servings

  servings

  
  Ingredients

  • 1/3 cup Extra Virgin Olive Oil
  • 2 potatoes peeled and cubed
  • 8 ounces diced chicken breast meat
  • 1 large onion diced
  • 1 tablespoon harissa
  • 1 1/2 teaspoons ras el hanout
  • 1/2 cup water
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon butter
  • 1 bunch fresh spinach washed and chopped
  • 8 eggs
  • 1 cup frozen peas
  • 1/3 cup parmesan cheese
  • 1 pinch salt and pepper to taste

  Course entree Cuisine Tunisian Prep Time 30 minutes Cook Time 35 minutes Servings servings Ingredients 1/3 cup Extra Virgin Olive Oil 2 potatoes peeled and cubed 8 ounces diced chicken breast meat 1 large onion diced 1 tablespoon harissa 1 1/2 teaspoons ras el hanout 1/2 cup water 1 1/2 tablespoons tomato sauce 1 tablespoon butter 1 bunch fresh spinach washed and chopped 8 eggs 1 cup frozen peas 1/3 cup parmesan cheese 1 pinch salt and pepper to taste

  
  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

  2. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

  3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
     

  4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

  
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