Tajine Tunisien
Nothing like a Moroccan tagine — a baked egg cake thick with chicken, parsley and cheese, cut into squares.
Serves 6 · 55 min
Per portion (189 g)
| Calories | 325 kcal |
|---|---|
| Protein | 28.6 g |
| Carbohydrates | 8.5 g |
| Fat | 19.2 g |
| Saturated fat | 7.3 g |
| Sugars | 1.5 g |
| Fibre | 1.5 g |
| Sodium | 778.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 300 g, diced chicken breast
- 8 eggs
- 1 large, diced potato
- 1, chopped onion
- 150 g grated cheese
- a large handful parsley
- 1 mgharfa s8ira dried mint (optional)
- 2 mgharfa kbira olive oil
- 1/2 mgharfa s8ira turmeric
Method
- Cook the onion, chicken and potato in olive oil with the turmeric until tender.
- Beat the eggs with the cheese, parsley and mint.
- Fold the cooled chicken mixture into the eggs.
- Pour into an oiled dish and bake at 180C for about thirty-five minutes.
- Let it settle before cutting into squares — it slices better warm than hot.