Moroccan Chicken Stew With Eggs

Name: Moroccan Chicken Stew With Eggs
Total time: 45 min
Cuisine: Turkse recepten
Ingredients: 45 ml olive oil; 145 g yellow onion; 125 g tomato; 10 g fresh parsley; 375 g chicken thighs; 6 g salt; 6 g ras el hanout; 3 g garlic powder; 2 g turmeric powder; 300 g potatoes; 120 ml water; 3 eggs

Najat

Photo by Najat

Alright, picture this: you’re hungry, you want something hearty, and you’re definitely not in the mood to spend hours in the kitchen. Enter this one-pan wonder—juicy chicken thighs, tender potatoes, and perfectly cooked eggs, all cozying up in a fragrant, saucy hug.

This dish is like the ultimate comfort food with a Moroccan twist—thanks to that magical ras el hanout spice blend and a kick of cayenne. Plus, it’s pretty hard to mess up (even if your cooking skills are somewhere between “I burn toast” and “I can make pasta without setting off the smoke alarm”).

The best part? You only need one pan. ONE. Which means fewer dishes and more time to dive into that golden yolk goodness. Pair it with some fresh Moroccan bread to soak up all the deliciousness, and you’ve got yourself a meal worth bragging about.

45 minutes

3 Portions

Easy

Ingredients

Portions

45 ml olive oil

145 g yellow onion, 1 onion

125 g tomato, 1 tomato

10 g fresh parsley

375 g chicken thighs

6 g salt, 1 tsp

6 g ras el hanout, 2 tsp

3 g garlic powder, 1 tsp

2 g turmeric powder, ⅔ tsp

300 g potatoes, waxy

120 ml water

3 eggs, (m)

Instructions

Peel and finely chop the yellow onion. Peel the tomato and cut it into small pieces. Finely chop the parsley. Peel the potatoes and cut them into small pieces. Rinse and cut the chicken thighs into pieces.

Groenten met kip bakken in een koekenpan

Heat the olive oil in a skillet over medium heat. Add the yellow onion and sauté for 3-4 minutes. Add the tomato, parsley, chicken thighs, salt, ras el hanout, garlic powder, cayenne, and turmeric. Mix well. Add the potatoes and briefly sauté. Pour in the water and cover the pan. Let it simmer for 25 minutes or until the potatoes are tender. If there’s still a lot of liquid, remove the lid and let it thicken over high heat. Keep an eye on it to prevent burning.