Moroccan Chicken & Egg Tagine - cooking recipe

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

Preparation

Heat the olive oil over medium-low heat in a tagine. Add the garlic, onion & chicken then brown until no longer pink.
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).
Break eggs into a bowl & whisk. Pour the egg mixture over the chicken & cook for another 10-15 minutes. Serve hot.