Tajine Tunisien

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Fry the onion in 3 tbsp oil for 6 minutes, add the diced chicken and cook 12 minutes over medium-high heat until browned and the pan is completely dry.

   Mark done Start 6 min timer

2. Stir in the harissa, turmeric, salt and pepper and cook 1 minute. Spread on a plate and cool.

   Mark done

3. Heat the oven to 180°C / 350°F and oil a 25 cm square tin generously.

   Mark done

4. Beat the eggs, then stir in the grated cheese, breadcrumbs and parsley.

   Mark done

5. Fold the cooled chicken mixture through.

   Mark done

6. Pour into the tin and level the top.

   Mark done

7. Bake 45 minutes, until risen, deep gold and completely firm to the touch in the centre. Cool at least 20 minutes before cutting into squares.

   Mark done

Chef’s Tips

• Bake it properly firm. A soft centre will not cut.
• Dry the chicken out completely first.
• Cool before cutting — hot, it crumbles.

Pairing Suggestions

• Slata tounsia
• Harissa
• Lemon wedges

Storage & Reheating

Refrigerated for 4 days and genuinely good cold. It does not freeze well — the eggs weep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.