Tunisian Chicken Tajine with Almonds and Cinnamon
Tunisian tajine is a marvel of ceremonial cuisine, often served on grand occasions. Unlike Moroccan tajine, it is presented as a thick, savory omelette, rich in meat, cheese, and almonds. Here, the chicken is infused with Tunisian spices like harissa and cinnamon, while almonds add an irresistible crunchy texture. Tunisian cuisine stands out for its bold use of spices and chili, but also for its sweetness with cinnamon and orange blossom. This dish is a perfect example: a balance between strength and delicacy. You will love preparing it for your guests—it's a true festive dish that always impresses!
Ingredients
- Chicken breasts600 g
- Blanched almonds150 g
- Onions2
- Garlic2 cloves
- Olive oil3 tbsp
- Tomato paste1 tbsp
- Harissa1 tsp
- Ground cinnamon1 tsp
- Turmeric1/2 tsp
- Ground coriander1 tsp
- Water300 ml
- Eggs3
- Grated cheese (gruyere or edam)100 g
- Breadcrumbs2 tbsp
- Lemon1
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh parsley1 bunch
Instructions
- 1
Soak the almonds in hot water for 10 minutes, then drain and roughly chop. Set aside.
- 2
In a skillet, heat the olive oil and sauté the chopped onions and garlic until golden.
- 3
Add the diced chicken breasts, harissa, tomato paste, cinnamon, turmeric, coriander, salt, and pepper. Sauté for 5 minutes.
- 4
Pour in the water and simmer over low heat for 15 minutes, until the chicken is cooked and the sauce has slightly reduced.
- 5
In a bowl, beat the eggs with the grated cheese and breadcrumbs. Stir in the chopped almonds and parsley.
- 6
Pour this mixture over the chicken in the skillet, cover, and cook over very low heat for 10 minutes, until the eggs are set. Serve hot with lemon wedges.
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