Tunisian Tagine with Cheese and Chicken

The next in our seri­es of reci­pes is one from Tuni­sia, brought to us by Samah Djebbi.

Back home, Sunday was always “Cous­cous Day with Tagi­ne” for us. As child­ren we’d always be hel­ping Mama to pre­pa­re the food – pee­ling and chop­ping the vege­ta­bles and such. And you can be sure that we’d always try and pinch some of the fried diced pota­to … howe­ver loud Mama’s indi­gnant pro­tests, it was sim­ply to deli­cious to resist! I often find mys­elf thin­king back on tho­se days, and it’s always with a smile.

Sunday is Cous­cous Day with Tagi­ne, no ques­ti­on. And it’s a child­hood tra­di­ti­on that I car­ry on with my own fami­ly today.
Now it’s my two sons who lend me a hand, and they too will hap­pi­ly pil­fer some of tho­se scrump­tious pota­to cubes inten­ded for the tagine.

La Mar­sa — from Samah Djebbi

Tagi­ne is a kind of hear­ty souf­flé, which can be ser­ved as a side dish or main cour­se with some salad. The­re are various ways of making it. You can pre­pa­re with tuna, min­ced meat, or moz­za­rel­la. The ver­si­on I’m showing you today is our own per­so­nal favou­rite — tagi­ne with cheese and chicken.


  • 8 pota­toes
  • 2 chi­cken breasts
  • 1 bunch of flat-leaf parsley
  • 8 eggs (size M to L)
  • Salt and pepper
  • Ground cori­an­der
  • Tur­me­ric
  • 200 g gra­ted cheese, e.g. piz­za cheese, Gou­da or Emmental
  • 1 lar­ge onion
  • 2 cloves of garlic
  • Oil for frying


Wash the pota­toes and chi­cken, and dice into small cubes. Wash the pars­ley and chop finely, dice the oni­on.  Fry the diced pota­toes in a fry­ing pan with ple­nty of oil, and allow to drip dry on some kit­chen paper. Heat some oil in a sau­ce­pan and sau­té the oni­ons. Now add the chi­cken and the crus­hed cloves of gar­lic, sea­son well with salt, pep­per, cori­an­der and tur­me­ric, and sau­té. Add a litt­le water and sim­mer. Once the chi­cken is coo­ked well through (about 15 minu­tes), add the was­hed pars­ley and steam to lea­ve a vis­cous liquid con­sis­ten­cy at the end.

Now whisk the eggs in a bowl, then add all the remai­ning ingre­dients (chi­cken, pota­toes and cheese), and mix ever­ything well tog­e­ther. Add a litt­le more sea­so­ning if you like, and pour ever­ything into a gre­a­sed oven-pro­of dish.

Bake for around 30 min. in the oven at 180 °C, upper/lower heat on, until gol­den brown.

Remo­ve from oven, allow to cool, then turn over onto a pla­te. Cut into pie­ces of the requi­red size, and serve.

Tuni­sian Taji­ne with cheese and chicken

Shehia Tai­ba (or Bon Appe­tit if you like)

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