Shorbat frik (Tunisian soup)
This hearty meat, frik (freekeh) and stock soup is flavoured with ras el hanout and paprika – it's especially loved during the fasting month, and is served on almost all 29 nights of Ramadan
Tunisian chicken tajin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 skinless chicken breast fillets
- 1 onionpeeled and chopped
- olive oilfor frying
- 2 tbsp tomato purée
- ½ tbsp paprika
- 60g cooked chickpeas
- 1 large potato(250g), peeled and diced
- 6 eggs
- 200g spinachchopped
- 100g flat-leaf parsleychopped
- 1 tsp capers
- unsalted butterfor the baking dish
Nutrition: Per serving
- kcal402low
- fat18.7g
- saturates4.7g
- carbs18.8g
- sugars4.5g
- fibre5.9g
- protein36.6g
- salt0.6g
Method
step 1
Season 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 2
Meanwhile, 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 3
Heat 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.
