Chicken and Egg Breakfast from Algeria

[Dyfed]

Here is a classic dish for a chicken and egg sautée from Algeria that
makes an excellent breakfast dish:

Chicken with Eggs

Ingredients:
1 large oven-ready chicken
1 onion, chopped
3 tbsp smen (or ghee)
1 tsp ground cinnamon
6 eggs
oil for frying
salt and freshly-ground black pepper

Method:
Cut the chicken into 6 or 8 serving pieces. Heat oil in a pan, add the
chicken pieces and fry until golden brown all over. Add the onion and
season to taste then sprinkle over the ground cinnamon. Fry for 3
minutes then pour in enough water to come half way up the chicken
pieces. Bring to a simmer, cover the pan and cook for about 50
minutes, or until the chicken is tender (top-up the water as
necessary).

After this time, transfer the chicken and onions into a flat baking
dish. Crack in the eggs, nestling them between the chicken pieces.
Pour the original cooking liquid into a jug and add 250ml to the
chicken and egg mix. Transfer to an oven pre-heated to 200°C
and cook for 10 minutes.

Serve direct from the oven and accompany with the remaining sauce.

For more classic Algerian recipes see:
http://www.celtnet.org.uk/recipes/algeria.php