Tunisian Tajine with Chicken, Potato and Cheese

Cut the chicken breast into cubes. In a deep skillet, heat 1 tbsp oil and sauté the chopped onion for 3–4 minutes until soft. Add the chicken, turmeric, paprika, ground coriander and cumin, black pepper and salt. Sauté for 5–7 minutes, stirring occasionally.

Pour in the water, bring to a gentle simmer and cook uncovered for 15–20 minutes, until the chicken is fully cooked through and the liquid has almost evaporated. Remove from the heat.

Peel the potatoes, cut into roughly 1 cm cubes and fry in 1 tbsp oil for 8–10 minutes until soft and lightly golden. If using already-cooked potatoes, just warm them through for 3–4 minutes.

Let the chicken mixture cool for 10 minutes. In a large bowl, beat the eggs, then stir in the grated hard cheese, chopped parsley, and the cooled chicken with onion and potatoes. Taste the mixture and add salt to taste if needed.

Preheat the oven to 180°C. Grease a heatproof baking dish with 1 tbsp oil, pour in the mixture and smooth the top.

Bake for 30–35 minutes, until the center is set and the top is golden. Check for doneness with a wooden skewer — it should come out nearly dry.

Let the tajine rest for 10 minutes, cut into squares and serve warm or at room temperature.