Tunisian Jews eat kitniyot (products such as legumes, rice and corn) during Passover. The starch in the Passover forma is rice, which has been carefully picked over and cleaned to make sure that there is no chametz in it. Those of you who don’t eat kitniyot during Passover may substitute the rice in the recipe for boiled, diced potatoes or matzah farfel.
1 to 2 tablespoons olive oil
1 cup cooked brown rice
2 pounds chicken breast
6 boiled eggs
2 onions, chopped
2 cloves garlic, chopped
1 bouquet parsley, chopped
1 tablespoon olive oil
Salt and black pepper
Fry the garlic and onions for a few minutes in 1 or 2 tablespoons of olive oil, then quickly add the chicken in pieces.
Cover with boiling water, add salt and pepper and parsley and cook over medium heat for 30 minutes.
Leave to cool for one hour. Cook 4 eggs until hard. Set aside and leave to cool for a few hours.
Reserve the cold chicken in a plate and bone by crumbling it. Cut the hard-boiled eggs into small pieces (8).
Cook the rice. Rinse in cold water.
While cold, mix well the raw eggs, crumbled chicken, rice and hard-boiled eggs. Coat a pan with olive oil. Pour in the preparation.
Cook 1 hour. Check until it is firm like a cake. Serve cold with a salad.