Tajine Tunisienne

Ingredients

• 250 g Chicken Breast
• 1 pcs Potato
• 1 pcs Onion
• 2 pcs Garlic
• 5 pcs Eggs
• 80 g Emmental
• 10 g Parsley
• 1 tbsp Tomato Paste
• 3.3333333333333335 tbsp Olive Oil
• 0.75 tsp Caraway Seed
• 0.5 tsp Coriander Seed
• 0.5 tsp Turmeric
• 0.5 tsp Black Pepper
• 2 tbsp Breadcrumbs
• 1.5 tsp Kosher Salt
• 1 pcs Lemon

Method

1. Finely dice {onion}, mince {garlic}, peel and dice {potato}, cut {chicken_breast} into small pieces, grate {emmental}, and finely chop {parsley} so the filling cooks evenly.
2. Heat {olive_oil} in a large skillet over medium-high heat. Pat {chicken_breast} dry so it browns, then sauté with {kosher_salt} and {black_pepper} until lightly golden. Add {onion}, season again with {kosher_salt}, and cook until softened and translucent. Stir in {garlic}, {tomato_paste}, {caraway_seed}, {coriander_seed}, and {turmeric}; bloom until fragrant and the paste darkens slightly. Add {potato}, season once more with {kosher_salt}, and cook until the edges start to soften.
3. Whisk {eggs} in a large bowl with {emmental}, {parsley}, {breadcrumbs}, a pinch of {kosher_salt}, and a little {black_pepper} until smooth and well combined.
4. Heat the oven to medium. Oil a baking dish with {olive_oil}, fold the warm chicken mixture into the egg mixture, then pour in and bake until puffed, set in the center, and deeply golden on top.
5. Rest the tajine until just warm so it slices cleanly, then finish with {lemon} and a light drizzle of {olive_oil} for brightness.