Tajin Sibnekh

⅓ cup rice bran oil
2 potatoes, peeled & cubed
250 g diced chicken breast meat
½ tsp SIDS CRAZY SALT
1 large onion, diced
1½ tsp Ras el hanout
1 tbsp harissa
½ cup water
1½ tbsp Tuimato sauce
1 tbsp butter
1 bunch fresh spinach, chopped
8 eggs
1 cup frozen peas
⅓ cup Parmesan cheese
SIDS SALT & PEPPER to taste

Preheat oven to 200oC. Grease a 23x 33 cm baking dish.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Stir the chicken and SIDS CRAZY SALT into the remaining oil and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, Tuimato sauce and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat and set aside.
Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with SIDS SALT & PEPPER, then pour into the prepared baking dish.
Bake in oven until the mixture is firm and golden brown, 15-20 minutes. Allow to cool slightly, then cut into 12 squares and serve warm.