Ingredients
- 400g chicken breast (you can use any poultry you like)
- 3 medium or small potatoes
- 2 very large handfuls of shredded cheese
- 1 onion, Parsley, Olive oil, 6 eggs
- Spices: Paprika, chicken seasoning, Curry (1 tsp each) Salt, Pepper
Preparation
Boil the potatoes with their skins on and check with a knife to ensure they are cooked.
Make a marinade: Mince the chicken (into fairly small pieces), place it in a bowl, add olive oil, spices, and the previously blended onion, garlic, and parsley. Cover with plastic wrap and let rest for a whole afternoon or at least an hour.
Once the potatoes are cooked, remove the skins and cut them into small cubes.
Preheat your oven to 180°C.
Cook the marinade in a pan so that the chicken is cooked in advance.
In a large dish, mix the chicken, potato cubes, and the eggs beaten as an omelet.
Place everything in the desired mold (for me, a silicone loaf pan) and bake the Tajine until golden brown and compact (it should not be soft; allow about 25 minutes).
