Middle Eastern · main

Chicken Shakshuka with Merguez-Spiced Chicken

Chicken Shakshuka with Merguez-Spiced Chicken reads umami 4.8, salinity 4.7 and richness 4.4 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 4.8 · Salinity 4.7 · Richness 4.4 · Allium 4.3 · Sweetness 3.4 · Funk & Ferment 2.9 · Smoke 2.7 · Sourness 2.7 · Herbaceous 2.6 · Heat 2.4 · Earthy 2.4 · Fruity 2.2 · Warm Spice 2.1 · Floral 1.7 · Nutty 1.2 · Bitterness 1.2 · Citrus 0.9

What's in it (16)

• olive oil — 41 g
• chicken — 454 g
• smoked paprika — 15 g
• cumin — 10 g
• coriander — 1 g
• fennel seeds — 5 g
• cayenne pepper — 1 g
• salt — 7 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• tomato paste — 30 g
• tomatoes — 794 g
• eggs — 600 g
• feta cheese crumbles — 28 g
• cilantro — 7 g

Time & effort: about 31 min · effort: involved

Nutrition (per 100 g, engine-estimated): 89.2 kcal, 7.7 g protein, 5 g fat, 3.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a small bowl, stir together the smoked paprika, cumin, coriander, crushed fennel seeds, cayenne, and 3/4 teaspoon of the salt.
2. In a large bowl, combine the ground chicken with the spice mixture, mixing gently with your hands just until combined (overmixing makes it tough).
3. Heat 2 tablespoons of the olive oil in a large (12-inch) skillet over medium-high heat. Add the spiced chicken in small clumps and cook, breaking it apart with a spoon, until deeply browned and cooked through (165F), 6-7 minutes. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 6-8 minutes.
5. Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens and turns brick-red, about 1-2 minutes.
6. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Return the browned chicken to the skillet, stir in the remaining 3/4 teaspoon salt, and simmer uncovered over medium heat, stirring occasionally, until the sauce thickens slightly, 8-10 minutes.
7. Use the back of a spoon to make 6 shallow wells in the sauce. Crack an egg into each well, cover the skillet, reduce the heat to medium-low, and cook until the egg whites are fully set but the yolks are still runny, 5-7 minutes (cook 2-3 minutes longer for firmer yolks).
8. Remove from the heat, scatter the feta and cilantro over the top, and serve directly from the skillet with warm crusty bread for scooping.

Dishes with a similar flavor shape

• Lentil and Tomato Shakshuka — Middle Eastern
• Chickpea and Spinach Shakshuka — Middle Eastern
• Sheet Pan Shakshuka with Sausage — Middle Eastern
• Beef and Bean Chimichangas — Tex-Mex
• Paneer Tikka Masala — Indian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.