Tajine

Tagine Jabn

500g Chicken Breast
1 Onion, diced 
3 Cloves Garlic, minced
5 Potatoes, Diced
1 Handful Parsley, minced
1 Handful Cilantro, minced
5 Eggs
2tsp Hararat consisting of:
White Pepper
Cloves
Nutmeg
Cinnamon
Cardamom
225g Cream Cheese 
250ml Shredded Cheese
Salt & Pepper


In a pot, heat some olive oil over medium high heat, and add in a diced onion.
Sauté until soft and translucent, and add 3 cloves of minced garlic. 
Once they're fragrant, add 500g of cubed chicken breast along with 2 teaspoons of a spice blend called hararat.
My version is a mix of equal parts white pepper, cardamom powder, clove, cinnamon, and nutmeg.
Mix in thorougly, add 125ml of water, bring to a boil, and let cook for 10min until the chicken is fully cooked.
Remove the chicken out to a bowl to cool, and once cooled add 5 diced potatoes, a chopped handful each of parsley and cilantro, salt, and pepper.
Crack in 5 eggs, along with 225g of cream cheese, and 250ml of shredded mozzarella.
Mix thoroughly, transfer to a baking dish, and top with more shredded cheese.
Bake in a preheated 190°C/375°F oven until the cheese forms a crispy crust.



Mix Five Spice
	pepper
	cloves
	nutmeg
	cinnamon
	cardamom
Shred Mozzarella
Mince Garlic
Dice Onions
Dice Potatoes
Mince Parsley
Mince Cilantro
Dice Chicken

Wash Cutting Board

Dutch Oven
Olive Oil
Saute onion
Add Garlic
Add chicken
Add spices
Add 1/2C water
Simmer for 10min
Remove to cool

Preheat Oven

Wash Dutch Oven

Bowl 
Add potatoes
Add parsley
Add cilantro
Add Salt & pepper
Crack Eggs	
Add Cream Cheese
Add mozzarella
Mix Well
Transfer to a pyrex
Sprinkle Cheese on top
Bake for 30min at 190°C/375°F

Wash Bowl