TAJIN SIBNEKH (TUNISIAN CHICKEN AND EGGS)
This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables. I prefer chicken.
Provided by Asma Khalfaoui
Categories World Cuisine Recipes African
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Heat the vegetable oil in a large skillet 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 paper 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, tomato sauce, 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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 10.8 g, Cholesterol 139.3 mg, Fat 11.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.1 g, Sodium 153.2 mg, Sugar 2 g
TUNISIAN FISH TAGINE
Steps:
- Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.
- Seed the chilies and cut into julienne strips.
- Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.
- At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.
- As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.
- Serve in large warmed bowl, sprinkled with cilantro.
TUNISIAN TAGINE
This Tunsian tagine is more like a frittata than a stew. It can be a side dish, or served as breakfast.
Provided by AlaskaPam
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil 2 eggs for 10 minutes. Set aside to cool.
- Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
- Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
- Prepare the rest of the vegetables.
- Peel and chop the boiled eggs.
- Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
- Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
- Bake in 350 F oven (medium heat) for 20-30 minutes.
- Cut into pieces and serve.
TUNISIAN TAGINE
Delicious baked egg dish - scrummy hot or cold. Traditionally served as a starter in our home or a nice light lunch dish. Ideal for packed lunches and picnics
Provided by heatherckmiles
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In some oil fry the small diced potato until lightly golden and cooked through. Alternatively you can boil the potatoes if you prefer to keep it healthy
- Dice the chicken breast and add to a frying pan with a little oil and the spices and garlic until the chicken is covered with the spices and cooked through. This will only take a few minutes.
- Once the potato and chicken is cooked. Set aside. Taking a medium to large baking dish, grease the sides with some of the oil and add the potato, chicken and parsely and mix well together in the dish, spreading the mixture evenly along the bottom. Check the seasoning and adjust if neccessary.
- In a seperate bowl beat the 8 egss together and pour over the ingrediants in the dish and bake in a preheated oven at 200c for 30 minutes.
- Check after 20 mins to see if the tagine has set all the way through and is a firm texture. Remove from the oven whilst hot and cut into squares leaving in the dish until slightly cooled and then serve with a green salad for lunch or on its own as a starter or with crusty bread and Tunisian Grilled Salad. Yummy!
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From en.wikipedia.org
Associated national cuisine Algeria, Libya, …Type Stew or casseroleRegion or state MaghrebAlternative names Tagine
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Estimated Reading Time 6 mins
- Shakshuka. This stew-like dish is hearty and delicious. It’s prepared with onions, tomatoes, green peppers, and garlic. There are a few optional ingredients like courgette, potatoes, or broad beans especially in spring.
- Brick a l’oeuf. This classic Tunisian dish is served in most Tunisian restaurant and many street shops as well. It’s prepared by stuffing Malsouka, a delicate pastry dough, with an egg yolk and then fried in a triangular shape and served with a slice of lemon.
- Mechouia Salad. Mechouia salad, or slata mechouia, is served as a starter at almost every Tunisian meal. It’s made from green peppers and tomatoes charred over an open fire, but some restaurants like to add an eggplant as well.
- Lablabi. Lablabi is a stew or soup typically prepared during winter days. It’s made from chickpeas and flavored with garlic, cumin, salt, and olive oil, and served with stale crusty bread.
- Makroudh. Makroudh is a fried sweet pastry dessert. It’s popular across the Middle East as well. It is made of a semolina dough filled with dates, and sometimes almonds and figs.
- Tunisian Tagine. This traditional Tunisian dish can be described as a casserole with the main ingredient being lamb. Other ingredients include eggs, cinnamon, and coriander.
- Harissa. Harissa is a spicy mixture served as a condiment or dip with many Tunisian meals and salads, and included as an ingredient in many soups or stews.
- Bambalouni. These round-shaped doughnuts are similar to the American doughnuts, but a lot sweeter. They are made with flour dough that’s fried in oil and soaked in honey or sprinkled with sugar.
- Khobz Tabouna. This is not something you’ll find easily in another part of the world. It’s a form of bread that takes a lot of time and practice to prepare it, plus special cooking equipment.
- Koucha. Koucha is a tender lamb stew that’s traditionally cooked in kolla or golla, a clay vessel similar to gargoulette that looks like a jug lying on its side.
TUNISIAN TAGINE (W/ CHICKEN OR CHICKPEAS) COUSCOUS & …
From feastingathome.com
4.8/5 (26)Total Time 50 minsCategory MainCalories 499 per serving
- In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.
- Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
- When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven). Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it’s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.
TUNISIAN TAJINE - MAROCMAMA
From marocmama.com
Reviews 4Category International FoodCuisine InternationalTotal Time 55 mins
- In a large skillet, heat oil. Add diced onions and sauté over medium high heat for 2-3 minutes, until they begin to soften. Add diced chicken and spices.
TUNISIAN VEGETABLE TAGINE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 257 per servingTotal Time 25 mins
- Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion mix; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.
- Meanwhile, coarsely grind coriander seeds, caraway seeds and salt in a spice grinder, dry blender or mortar and pestle. Transfer to a small bowl and stir in paprika and cayenne.
- Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper.
- Break eggs into separate halves of the pan, taking care not to break the yolks. Reduce heat to medium-low, cover and cook until the eggs are set, 5 to 7 minutes. Sprinkle the eggs with paprika.
FRITTATA WITH CHICKEN AND POTATOES - TAJINE (TUNISIAN FOOD)
From whereismyspoon.co
5/5 (2)Calories 486 per servingCategory African Recipes
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a ceramic baking dish (ca 20x20 cm/ 8x8 inches).
- Chop the onion finely. Dice the chicken into small cubes. Dice the potatoes into 1 cm/ 0.4 inch small cubes.
- Add the chicken cubes, coriander, cumin, turmeric, ras-el-hanout, cayenne, black pepper, and salt. Stir for about 2 minutes.
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