Tajine malsouka with chicken and eggs

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Place enough whole eggs for the hard-boiled egg portion in a suitable small saucepan and cover with water (1 litre as a guide), then bring to the boil. Cook at a gentle boil for 9 minutes, cool under running water and peel, then weigh out 50 g hard-boiled egg for the filling. Meanwhile, soften the onion in 20 g oil in a sauté pan over a medium heat for 5 minutes.
2. Add the chicken, diced potato, turmeric, pepper and 3 g salt. Stir for 3 minutes, pour in 100 g water, then cover and cook over a low heat for 15 minutes. Check that the potato is tender and the chicken is cooked through, reaching 75°C at the centre. Uncover and reduce the cooking juices for 3–5 minutes, until only about 30 ml sauce remains.
3. Preheat the oven to 180°C fan with a metal baking tray inside. Spread the filling out in a mixing bowl and leave to cool for 10 minutes until warm. Add the parsley and the weighed portion of hard-boiled egg, chopped, then the 100 g raw egg beaten with the reserved salt (1 g). Do not pour the eggs over a piping-hot filling.
4. Oil a metal tin suited to the quantity, keeping the filling at the same depth (18–20 cm as a guide for two portions). Using the reserved 25 g oil, lightly brush the 60 g brik pastry sheets allocated to the base, trimming or piecing them together to fit the tin, then arrange them in overlapping layers, offset from one another, so they cover the base and hang well over the sides. Keep the remaining sheets under a barely damp cloth while assembling.
5. Spoon in the filling, fold the overhanging pastry over it, then oil and lay on the sheets reserved for the top (40 g), tucking their edges inside the tin. Brush the top with the remainder of the oil reserved for the tin and pastry (25 g in total). Place the tin on the hot tray in the lower third of the oven.
6. Bake for 30–35 minutes, until the pastry is thoroughly golden and the filling is set at the centre, with no liquid escaping when pierced. Leave to rest for 10 minutes, turn out and cut with a serrated knife according to the planned portions.

Variants and their steps remain below the recipe.