Tajin has always been one of my favourite Tunisian foods and I've watched many friends make it. I would give my finished tajin a 5 star rating, but I didn't exactly follow this recipe. I used this concoction as a base and then took ideas from time in my Tunisian friends' kitchens. What I made was LOVED by many different families of Tunisian friends -- "oh Allyssa, benina y'sr, bilhuq!" ("Oh Allyssa, very delicious, really!") Here's what I changed:
- about 2.5 tsp ras el hanout,
- added about 0.5 tsp tumeric,
- put in no harissa,
- no water
- no tomato sauce,
- no peas,
- added about 1.5 times the spinach
- added more than a pinch of salt.
I followed the direction as given, but ended up mixing the potatoes back into the chicken and spinach mixture. It was all nice and moist. This is where I tasted and added some more salt and ras el hanout.
Just before baking, I added a few table wedges of "laughing cow" style cheese, as I'd seen friend do in the past.
I will definitely make this modified version again!
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Tajin has always been one of my favourite Tunisian foods and I've watched many friends make...