Moroccan chicken with patato

1. Peel and dice potatoes.
2. Boil the diced potatoes in lots of water with a little salt. Boil for 15–20 minutes, until the potatoes are cooked. Drain the water.
3. Place the boiled potatoes in a large bowl. Combine the creamed butter, milk, salt, and black pepper. Smash/mash the potatoes.
4. Put the eggs in a casserole with plenty of water to boil. For approximately 10 minutes.
   Cut the chicken thighs into small pieces and place them in a large basin. Season with salt, ras el hanout, turmeric, garlic powder, ginger powder, and black pepper. Mix well.
5. Peel the yellow onion (125 g) and chop finely. Place the yellow onion and fresh parsley in a chopper. Do not cut too fine.
6. Peel another yellow onion (125 g) and coarsely slice it. Finely cut the cilantro.
   
7. Heat the olive oil in a pan over medium-high heat. Combine the yellow onion and cilantro.
8.  Sauté for two minutes. Combine the chicken, ground vegetable mixture, and bay leaves. Fry for two minutes. 
9. Bring the water to a boil. Reduce the heat to low and cover for 20 minutes. Remove the lid and heat on high until the sauce thickens. 
10. Remove the pan from the heat. Add the green olives and stir thoroughly.
11. Cut the eggs in half. Divide the mashed potatoes among baking dishes. Spoon the chicken mixture on top. 
12. Place the halved eggs on top. Sprinkle grated cheese (or leave it out entirely).
13. Put the baking dish in a preheated oven at 220℃. Bake for 10–15 minutes, or until the cheese melts.
    

Tips:

• Add salt and pepper to taste.
• Add the carrots and boil them alongside the potatoes.
• Add whatever vegetables you like.

BESAHA!