⚽ World Cup 2018 Game 48 – #PAN vs. #TUN
Panamanian carbs seamlessly mingle with the spice-laden Tunisian frittata in the Corn and Yucca Tagine. There are so many textures and flavors that explode with each bite: spicy, savory, fluffy, cheesy, etc. If Hannibal tasted this, he would have found a way to bring war elephants to South America
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Ingredients
- 3 TBSP olive oil
- 1/2 tsp crushed red pepper
- 1 medium onion diced
- 1/2 lb chicken diced
- 1/2 lb frozen yucca/cassava thawed
- 3/4 tsp ground cumin
- 2 tsp spicy harissa paste
- 1/2 tsp ground coriander
- 3/4 tsp smoked salt
- 1/2 tsp black pepper
- 1/4 cup white wine
- 3/4 cup frozen corn
- 1 cup gruyere cheese shredded
- 8 eggs beaten
- 1/2 cup packed fresh parsley chopped
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Remove tough stalk from the center of the yucca and dice into pieces. In a large skillet over medium high heat, pour olive oil and add crushed red pepper, cooking for 30 seconds to release the spice from the red pepper flakes. Add onions and sautee for 3 minutes until they begin to soften.
- Add chicken + diced yucca + and spices and and stir. Cook for 5 minutes then add wine to deglaze the pan. Add the frozen corn and incorporate it into the mixture before removing the skillet from heat.
- Pour mixture into a greased 8x8 baking dish. Top with shredded gruyere.
- In a separate bowl, mix the beaten eggs with the chopped parsley, then pour the eggs over the chicken mixture.
- Bake the tagine for 35 minutes or until the top is golden brown. Remove from the oven and let the tagine rest before cutting. Serve warm or cold.
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