Moroccan cuisine · Meat & Kebab

Tajine Djaj bel Bayd

Chicken in a thick onion-saffron sauce, topped with hard-boiled egg quarters and toasted almonds.

Ingredients · for 4 servings

• 1 chicken, cut into pieces
• 4 eggs
• 800 g onions
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1 tsp cinnamon
• 100 g almonds (blanched)
• 1/2 bunch flat-leaf parsley
• 50 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Slice the onions into fine rings, dissolve the saffron threads in 3 tbsp hot water, and hard-boil the eggs for 9 min., then cool, peel and quarter them.
2. Heat the olive oil and butter in a wide pot and brown the chicken pieces all over for 8 min., then remove.
3. Add the onions to the fat, season with salt, and cook soft over low heat for 15 min. until they collapse, then stir in the ginger, cinnamon, saffron water and pepper.
4. Return the chicken to the pot, pour in 200 ml water, and braise covered for 35 min. until the meat comes away easily from the bone.
5. Remove the lid and reduce the sauce uncovered for 15 min. until the onions collapse into a thick, pale cream and barely any liquid remains.
6. Toast the almonds in a dry pan for 3 min., arrange the egg quarters over the tagine, sprinkle with almonds and chopped parsley, and serve hot.