Moroccan Tagine with Chicken and Beef

Ingredients

• 1 kilo beef shank
• 1 kilo boneless chicken breasts
• 3 kilos small onions, peeled
• Three-quarters of the bag of ready-made Maghribi pasta
• 1 kilo cooked chickpeas
• 5 tablespoons flour
• Note: Keep the cooking liquids from all components because we will use them later

Method

1. Boil the beef and chicken, cut into medium-sized pieces, together
2. Sauté the onions for about 10 minutes in a little oil, stirring occasionally, then add water over them and boil them
   Timers: 10 min
3. In a large cooking pot, dissolve the flour in a little cold water, then add the beef and chicken cooking liquids; also add some of the chickpea cooking water and the onion cooking water until the liquid in the pot is more than halfway up
4. When the water with the flour boils and the mixture becomes slightly thick, add the beef, chicken, chickpeas, and onions with two tablespoons of seven-spice mix and salt, and boil them for about 15 minutes
   Timers: 15 min
5. Put a little oil over the ready-made Maghribi pasta and toss it aside in a wide skillet. Cook it the same way you cook rice, adding some of the cooking liquids from all the components — a little of each component's cooking liquid with a sprinkle of seven-spice mix
6. If the Maghribi pasta does not cook through, add more water