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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Tunisian Chicken Tagine with Brik Pastry

Page 100

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)


Recipe Review

26th May 2019


Maybe even 3.5. The food was good, but the instructions were poor. The editor clearly had an afternoon off.

I could only find filo, rather than brick/briq, so used that instead. Not really problem since they're essentially the same afaics, brick being round and filo rectangular.

If you're not making the chicken part ahead, use a skillet for cooking that bit. Otherwise you have to clean the tagine before assembling the dish.

The instructions do not tell you when to add the cooked chicken. I stirred mine into the egg mixture, but I expect you could also spread it on the brick/filo in the tagine and then top with the egg mixture.

Do you put the lid on the tagine to bake? The recipe offers no clue. I did.

The cooking time, 25min, was way too short. I probably cooked my twice that amount.

Doubting if this serves six. Three of us ate it all, but we were piggies. Four is probably a better number.

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