Ingredients
The following ingredients have 4 Servings
- 1 medium onion
- 250 g/ 8.8 oz chicken breasts
- 250 g/ 8.8 oz potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon ras-el-hanout
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon fine sea salt
- 150 g/ 5.3 oz/ 1 cup frozen peas
- 60 ml/ 2 oz/ ¼ cup water + a little more as needed
- 8 large eggs
- 2 tablespoons chopped parsley
- 100 g/ 3.5 oz/ 1 cup grated cheese (divided (for instance: Gouda, Cheddar, Gruyère, etc))
Instruction
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a ceramic baking dish (ca 20x20 cm/ 8x8 inches).
- Chop the onion finely. Dice the chicken into small cubes. Dice the potatoes into 1 cm/ 0.4 inch small cubes.
- Heat the oil in a large skillet or frying pan. Cook the onion until translucent, about 2-3 minutes.
- Add the chicken cubes, coriander, cumin, turmeric, ras-el-hanout, cayenne, black pepper, and salt. Stir for about 2 minutes.
- Add the diced potatoes and the water. Saute for 5 to 10 minutes until the potatoes are almost cooked through. Add a little more water during this time, if necessary, and stir often. When the potatoes are almost done, add the peas and stir for a few more minutes.
- In the meantime whisk the eggs in a large bowl. Add the parsley and about ¾ of the grated cheese and stir well. Add the chicken and potato mixture to the eggs, stir quickly and pour the mixture into the prepared baking dish. Sprinkle with the remaining grated cheese.
- Bake for about 35 minutes or until set in the middle and golden. Let rest for 10 minutes and cut into 8 rectangles.
- Serve warm or at room temperature as suggested above.
