Tunisian
Tajine tunisien
A traditional Tunisian tajine is a baked egg dish, firm enough to cut into squares, with tender chicken, potatoes, parsley, cheese, and warm spices. It is usually served warm or at room temperature with salad, bread, and a little harissa on the side.
Watch it madecuisine by amouna · 5:04
Ingredients
- Boneless chicken thigh or breast200g
- Potato1 medium, about 200g
- Eggs4 large
- Onion1 small, finely chopped
- Flat-leaf parsley1/2 cup, finely chopped
- Grated cheese, such as Gruyère or mild cheddar60g
- Olive oil3 tbsp
- Tabel karouia or ground coriander1 tsp
- Ground turmeric1/2 tsp
- Black pepper1/2 tsp
- Salt3/4 tsp, or to taste
- Capers or chopped green olives1 tbsp
- Water1/4 cup
Method
- Preheat the oven to 180°C and lightly oil a small baking dish or loaf tin.
- Peel the potato and cut it into small cubes, then fry or sauté it in 2 tablespoons of olive oil until golden and tender; drain and set aside.
- Heat the remaining 1 tablespoon olive oil in a small pan and cook the onion until soft but not browned.
- Add the chicken, tabel karouia or coriander, turmeric, black pepper, salt, and water, then cover and simmer until the chicken is cooked through and the liquid has mostly reduced.
- Remove the chicken from the pan, shred or chop it finely, and let it cool for a few minutes.
- In a bowl, beat the eggs, then mix in the parsley, grated cheese, capers or olives, cooked potatoes, shredded chicken, and the spiced onion mixture.
- Taste the mixture for seasoning, remembering the cheese and capers may already be salty.
- Pour the mixture into the prepared dish and level the top with a spoon.
- Bake for 25 to 30 minutes, until the tajine is set in the center and lightly golden on top.
- Let it rest for 10 minutes before cutting into squares and serving warm or at room temperature.
Common questions
Can I substitute the chicken in Tunisian tajine, and what works best?
Yes. Turkey, leftover roast chicken, or cooked tuna can work well. For a vegetarian version, use sautéed mushrooms or cooked chickpeas, but reduce cooking time and season well so the filling still tastes rich.
How long does it take to make tajine tunisien from start to finish?
Plan for about 45 to 60 minutes total. Browning the potato and cooking the chicken take most of the time, then the egg mixture bakes in about 20 to 30 minutes until just set.
What are the most common mistakes when making tajine tunisien?
Overcooking the eggs is the biggest one, which makes the tajine dry and rubbery. Also avoid a watery filling, underseasoning, or not cooling the chicken slightly before mixing, which can scramble the eggs prematurely.
How should I store leftover tajine tunisien?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat slices gently in the oven or a covered pan so the eggs stay tender. It can also be eaten cold or at room temperature.
What should I serve with tajine tunisien?
Serve it warm or at room temperature with a simple salad, olives, harissa, or crusty bread. It also works well as part of a mezze-style spread for lunch, picnic food, or a light dinner.