Tajine in Tunisian could almost be describe as a quiche. It is not to be confused with the Moroccan tajine (read our Everything You Need to Know About Morccan Tajine article). This dish is spicy as it is prepared with harissa and ras el hanout (local spices).
The ingredients below are enough to serve 12:
- 8 cups vegetable oil
- 2 potatoes, peeled, and diced
- 225 g chicken breast, diced
- 1 onion, diced
- 1 tablespoon harissa
- 1.5 tablespoon of ras el hanout
- 12 cl of water
- 1.5 tablespoon of tomato sauce
- 15g butter
- 1 bunch fresh spinach, washed, and chopped
- 8 eggs
- 150g frozen peas
- 25g parmesan
- 1 pinch of salt
Preparation takes 30 minutes. The cooking time is 35 minutes.
Preheat oven to 200C. Grease a baking dish and heat the oil in a large skillet on a medium-high heat. Sauté potatoes until they are tender and golden brown (about 7 minutes). Remove them from the pan with a slotted spoon and drain on a towel. Put to sauté the diced chicken in the pan and the cubes should be cooked on the outside but still pink from the inside (about 2 minutes). Add onion and cook for about 5 minutes. Stir in harissa, ras el hanout, water, tomato sauce and butter. Bring to a boil, then add the spinach and cook. Remove from the heat and set aside.
Beat the eggs in a bowl. Stir in peas, Parmesan and fried potatoes. Then add the chicken mixture, a spoonful at a time, then the salt and pepper. Pour into baking dish. Bake until the tajine is set and golden (about 15-20 minutes). Cool slightly, then cut into 12 squares and serve hot.