About this recipe:A traditional Tunisian dish made from cooking chicken and eggs. You can add more vegetables if you wish and use any meat of your choice, including chicken, lamb or even liver.
75ml vegetable oil
2 potatoes, peeled and cubed
225g chicken breast meat, diced
1 large onion, diced
1 tablespoon harissa
1 1/2 teaspoons ras el hanout blend
1 1/2 tablespoons passata
1 bunch fresh spinach, washed and chopped
150g frozen peas
25g Parmesan cheese
1 pinch salt and pepper to taste
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat oven to 200 C / Gas 6. Grease a 23x33cm or similar sized baking dish.
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon and drain on a kitchen towel-lined plate. Stir the chicken into the remaining oil and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, passata and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat and set aside.
Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares and serve warm.