Chicken mosli

Chicken mosli : Tunisian oven-roasted dish.

Ingredients

• 800 g boneless chicken in small pieces
• 600 g peeled potatoes, diced
• 400 g ripe tomatoes, diced
• 200 g finely sliced onion
• 200 g deseeded peppers, chopped
• 12 g crushed garlic
• 40 g olive oil
• 15 g harissa
• 2 g paprika
• 4 g salt
• 150 ml water

Preparation

Wash, drain and prepare boneless chicken in small pieces, peeled potatoes, diced, ripe tomatoes, diced, finely sliced onion, deseeded peppers, chopped. Cut evenly for consistent cooking.

Combine olive oil, crushed garlic, harissa, paprika, salt in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Coat boneless chicken in small pieces, peeled potatoes, diced, finely sliced onion, deseeded peppers, chopped, ripe tomatoes, diced with the prepared seasoning mixture. Spread without crowding so each piece receives sauce or marinade.

Spread in a roasting dish without stacking. Pour water into the bottom without submerging the ingredients.

Preheat the oven to 190 °C. Bake in a suitable dish for about 45 minutes, checking the colour and the centre.

During cooking, turn the potatoes and baste the chicken with the pan juices; add a little hot water if the bottom dries out.

Check that chicken is cooked through and potatoes are tender. Cook longer if necessary; do not rely only on surface colour.

Rest for 5 minutes before cutting or portioning. This brief rest stabilises the texture without drying the food.