Tired of the Same Old Dinner? This One-Pan Moroccan Chicken and Eggs Will Change Your Routine

For people who spend most of their day at work, deciding what to make for dinner can become a real-life torture. Things can become even more complicated if the same recipe is used again and again, though you don’t really want to make something completely new and difficult.

In this case, the Moroccan chicken and eggs dish can save the day: made of the simplest and already familiar ingredients, it’s also quite easy to prepare at home.

Here’s what you need: 2.5 kg of chicken, 400 ml of water, 60 g of butter, 5 onions, 10 eggs, 4–5 sprigs of parsley, 1 tsp of paprika, 1 tsp of cumin, 1 tsp of black pepper, 2 cinnamon sticks, 1 tsp of saffron, 2 lemons, salt to taste.

Cut the chicken into pieces and place them in a deep pot. Add butter, grated onion, cinnamon, spices, and salt; pour in water, cover, and simmer over low heat until the meat is tender and flavorful.

Remove the cooked chicken, separate the meat from the bones, remove the skin, and cut into small pieces. Put the meat back into the pot, add chopped parsley and lemon juice, and let it simmer for another 10 minutes over low heat.

Then take out the cinnamon stick, place the chicken in a baking dish or skillet, and pour some of the sauce over it. Whisk the eggs with salt, pepper, and cumin, and pour them over the top.

Place in an oven preheated to 200°C for about 10 minutes, until the eggs are set. Serve directly in the same dish, while the remaining sauce can be warmed separately and served on the side.