Chicken Essaouira Style Bake and Khobz

This is a traditional chicken and egg recipe that is made in a clay cooking pot called a Tagine. This recipe was inspired by Alia at www.cookingwithalia.com

4 boneless skinless chicken thighs
2 tablespoons butter
1 teaspoon salt
1 teaspoon fresh grated ginger
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 large pinch of saffron (optional)
1 cinnamon stick
1/4 cup each cilantro and parsley minced
1 large onion puréed in the food processor
2 cloves garlic minced
1 1/2 cups water
Juice from 1/2 a lemon
8 eegs

1/2 tablespoon dry Yeats
1/2 teaspoon sugar
1 tablespoon very warm water
Mix all this together in a small bowl and set aside for 5 minutes

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon vegetable oil
1 1/4 cups very warm water

In a large mixing bowl combine the dry ingredients and the vegetable oil. Add the yeast mixture and stir (I use my hands) add the water a little at a time until you get a soft dough, not wet or sticky. Place the dough on your work surface, no need for flour. Knead the dough for 5 minutes. Separate the dough into 4 equal parts, knead each dough ball for 1 minute and place on a baking pan? Cover with a clean towel and rest for 10 minutes. Once the dough has rested flour your work surface and press the dough with the palm of your hand into a disk 1/4" thick and 3-4 times the size of the dough ball. Do this for each ball. Place them back on the baking pan and cover with the towel in a warm spot (I like to put them on top of the stove) let these rest for at least and hour. Once an hour has past remove the towel and pierce the top of each disk with a knife 4-5 times. Place this in a 400 degree oven for 20 minutes. Flip them over to brown even about half way through. While the bread is baking place a heavy bottom pot over medium heat add the butter, chicken and spices. Cover and let this cook for about 10 minutes. Add the water and cover again. Cook the chicken for 20 minutes remove the lid and add the lemon juice, cilantro and parsley. Stir and let simmer over medium heat for 10 minutes or until the sauce starts to thicken. Beat the eggs and set aside. Once the chicken is done and the sauce is thickened remove the chicken and place in a baking dish. Add the sauce to the eggs and beat again until foamy. Pour the egg mixture over the chicken and place in a 450 degree oven for 15 minutes. The bread should already be done. Place is a serving vessel wrapped in a towel to keep it warm. This is one of the best dishes that I have made. Despite the many small steps it is a very simple dish with deep flavor and good nutrition. For more on this recipe or any others pleas email me at alesia.leach@gmail.com