Mounir & Hounaida's Tunisien Chicken Tajine
Relished at the West
Croydon Community Fruit & Vege Swap, March 2012
500g skinless chicken breast
4 medium potatoes diced 2cm
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 tbsp chopped fresh basil
1 tbsp ground coriander seeds
1 1/2 to 2 bunches of parsley, finely chopped
3 stalks celery, finely chopped
1 bunch of silverbeet, finely chopped
juice of one lime or green lemon
6 free range eggs, beaten
3 tbsp olive oil
1/2 cup tasty cheese
- Cook the chicken breast in water, a little
salt and coriander leaves. When approximately 70% cooked,
transfer to a plate to cool.
- Cook diced potatoes in water, lightly salted,
until half cooked. Transfer to a large bowl to cool.
- Cook finely chopped silverbeet in water, lightly
salted, until very soft. Transfer to a large bowl to cool.
- Cook finely chopped celery in water, lightly
salted, until very soft and tender.
- Slice chicken into thin strips and mix well
with silverbeet, potatoes, celery, parsley, onions, garlic,
basil, coriander seeds, lime juice, olive oil, beaten eggs
and tasty cheese. Season to taste with salt and pepper.
- Pour the mixture into a baking dish. Cover
with foil and bake in the oven for 20 mins in a preheated
oven at 150 degrees. Remove foil and insert a small knife
to check the cooking. If the knife is dry remove foil and
bake for 10 mins until the top is golden brown.
- Allow to stand at room temperature for 10
mins before serving.
Back in the park first Saturday in November.
In the meantime, get cosy at our Winter Open Garden Circle
- contact us for details.
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