A classic, golden, and soft Tunisian tajine, somewhere between a thick omelet and a fragrant gratin. Tender chicken, potato, and eggs bind together with cheese, parsley, and spices for a generous family dish.
Ingredients
- 300 g chicken breast
- 8 pieces eggs
- 300 g waxy potatoes
- 1 piece yellow onion
- 1 clove garlic clove
- 0.5 bunches fresh flat-leaf parsley
- 80 g grated Emmental cheese
- 3 tbsp olive oil
- 1 tsp harissa
- 1 tsp ground turmeric
- 1 tsp ras el hanout
- 1/4 tsp ground black pepper
- to taste fine salt
Method
- Peel the potatoes, cut them into small, even cubes, then brown them in a skillet with oil until they are tender in the center and slightly crispy on the edges; drain them on paper towels.
- In another skillet, sweat the finely sliced onion in a drizzle of oil until it becomes translucent and soft, without burning it.
- Add the grated garlic, the chicken cut into small pieces, the turmeric, ras el hanout, pepper, salt, and harissa; cook, stirring, until the chicken is just cooked through and well coated in spices.
- Let the filling cool for a few moments; it should be fragrant but no longer piping hot, so it does not cook the eggs too quickly when mixed.
- In a large bowl, beat the eggs until they are well combined, then fold in the grated cheese and finely chopped parsley.
- Add the spiced chicken and the potatoes to the beaten eggs, mixing gently to distribute the filling without crushing the potato cubes.
- Oil a baking dish or a round pan, pour in the mixture, smooth the surface, then bake in a moderately hot oven until the tajine is puffed, set in the center, and golden on top.
- Let it rest before cutting into clean portions; serve warm or at room temperature, with a fresh salad and a little harissa on the side if desired.
Nutrition
Per serving
- Energy
- 464.4 kcal
- Protein
- 37.54 g
- Carbohydrate
- 15.09 g
- Fat
- 28.58 g
- Fibre
- 1.97 g
- Calcium
- 207.71 mg
- Iron
- 1.51 mg
- Magnesium
- 11.38 mg
