Tunisian Chicken Casserole

A delightful adaptation of a traditional dish, Tunisian Chicken Casserole needs only a mixed salad and rye bread to make a sustaining family supper.

2 oz. butter

1 tablespoons olive oil courgettes , trimmed and cut into

1-inch lengths

2 medium-sized onions, thinly sliced

1 large green pepper, white pith removed, seeded and chopped

4 tomatoes, blanched, peeled, seeded and chopped

6 eggs, lightly beaten

2 oz. Cheddar cheese, grated teaspoon salt

2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon cayenne pepper

½ teaspoon ground coriander

1 lb. boned chicken, chopped

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, melt half the butter with the oil over moderate heat. When the foam subsides, add the courgettes and cook, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly browned. Using a slotted spoon, remove the courgettes from the pan and transfer them to a large ovenproof dish. Set aside.

Add the remaining butter to the pan. When the foam subsides, add the onions and green pepper to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the tomatoes and cook the mixture, stirring occasionally, for a further 3 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the onion mixture to the ovenproof dish.

Pour the eggs into a medium-sized bowl and stir in half the cheese, the salt, . ‘ .V. ,. ii1/2« v’W. pepper, cumin, cayenne and coriander, stirring to mix well.

Add the chicken to the dish and pour over the egg mixture. Sprinkle the remaining cheese over the top. Place the dish in the oven and bake the mixture for 35 to 45 minutes or until it is set.

Remove the dish from the oven and serve at once.


The turbot is a large, flat fish, found in European waters. It has a firm, white flesh and is considered by many people to be the most delicately flavoured of all white fish. It is oval in shape and has both eyes on the left side of its body.

The side with the eyes is a greyish-brown colour with pale markings. The other side is white.

Turbot can weigh up to 40 pounds. For cooking, the fish is generally either filleted or cut up into steaks. However, small turbot can be eaten whole, after removing the head and tail. The skin, which has minute scales which need not be removed, is considered to be a delicacy.

Turbot is available all the year round. The fish may be deep- or shallow-fried, poached, steamed or grilled .

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