Moroccan Chicken & Egg Tagine

This was emailed to me from Zamourispices.com

• Ready In: 1 hr 30 mins
• Serves: 3-4

Ingredients

• 2  tablespoons olive oil
• 1  garlic clove, chopped
• 1⁄2 medium onion, chopped
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
• 3⁄4 cup low sodium chicken broth
• 1  lemon, juice of
• 1  bunch parsley, finely chopped
• 1  bunch cilantro, finely chopped
• 1 1⁄2 tablespoons  La Kama (La Kama Moroccan Spice Blend)
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon ginger
• 2  eggs
• 3  egg whites

Directions

1. Heat the olive oil over medium-low heat in a tagine. Add the garlic, onion & chicken then brown until no longer pink.
2. Pour in the broth & lemon juice then stir in the parsley, cilantro and spices. Cook covered until the chicken is thoroughly done (roughly 60 minutes).
3. Break eggs into a bowl & whisk. Pour the egg mixture over the chicken & cook for another 10-15 minutes. Serve hot.