Tunisian Chicken Tagine. Don't confuse this baked egg dish with the Moroccan tagine! It is a closer cousin to an Italian frittata than to the slow-cooked stews of Morocco, also referred to as a tagine.
Parboil Chicken - Set a pot of water to boil, with the chicken and a cinnamon stick. When cooked through, shred the chicken and keep aside, discarding any bones/cartilage/fat or save for more chicken soup/broth!).
Fry Chicken - Heat a large frying pan on medium heat. Add oil, and when hot, add the onion. Stir to combine and continue to cook until very golden brown. Add spices, stir and fry for a minute or two. Add chicken and stir to combine, continue cooking until chicken becomes well-fried and takes on the flavor of the onion and spices.
Prep + Cook Tagine - In a large bowl, beat the eggs and add the chicken mixture to it, combining well. Pour the mixture into the a bread pan, and cook until a toothpick comes out clean (about 30 minutes).
Serve - Allow to cool for 10 minutes, then remove from pan and cut into 2cm wide slices. Serve with fresh baguette, or cold, even a day later. Makes a nice sandwich on a baguette with slata mechouia.