Tunisian chicken tajin
Try our recipe for Tunisian tajin – a spicy tortilla packed with chicken, chickpeas, paprika and herbs. This is a slightly tweaked version of the dish that's cooked all over Tunisia
- Serves: 4 persons
- 2skinless chicken breast fillets
- 1onion, peeled and chopped
- olive oil, for frying
- 2tbsp tomato purée
- ½tbsp paprika
- 60g cooked chickpeas
- 1large potato (250g), peeled and diced
- 200g spinach, chopped
- 100g flat-leaf parsley, chopped
- 1tsp capers
- unsalted butter, for the baking dish
Step 1Season the chicken and put in a small pan. Cover with water, bring to a simmer and cook for 20 mins. Then drain, cool and dice the chicken.
Step 2Meanwhile, fry the onion in a little oil, add the tomato purée, paprika and chickpeas, season and cover with a little water. Let them cook over medium heat for 10-15 mins. Separately, fry the potatoes in a little oil until cooked, drain them, season and keep aside.
Step 3Heat the oven to 180C/160C fan/gas 4. Whisk the eggs and season. Mix in the chicken, chickpeas and sauce, fried potatoes, spinach, parsley and capers. Butter an ovenproof dish and pour the mixture in. Cook the dish in the oven for 30 mins. Check that the eggs are cooked through by inserting a skewer. If it comes out dry, then the dish is ready – if not, cook for a further 5-10 mins. Serve hot with a tomato sauce. This dish can be also be served cold for a buffet, cut up into small squares.