Tunisian Chicken Recipes

TUNISIAN CHICKEN

Tunisian Chicken image

Make and share this Tunisian Chicken recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 red onion, finely sliced
4 boneless skinless chicken breasts, cut into strips
2 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
6 cardamom pods, crushed with seeds removed
1 1/4 cups chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 (14 ounce) can chopped tomatoes
2 pieces orange peel
2/3 cup orange juice
salt & freshly ground black pepper

Steps:

Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
Cover and simmer gently for 20 minutes.
Season to taste and serve.

TUNISIAN BAKED CHICKEN

Tunisian Baked Chicken image

Make and share this Tunisian Baked Chicken recipe from Food.com.

Provided by cookiedog

Categories Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 whole chicken breasts, split
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 cup chicken broth
1 lemon, juice of, small
1 small lemon, thinly sliced
pimiento, stuffed green olives, halved
1 tablespoon chopped fresh parsley

Steps:

Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess.
Sauté chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer.
Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Sauté until onion is slightly softened.
Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken.
Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives.
Bake, uncovered, 5 minutes.
Sprinkle with parsley and serve.

TUNISIAN-STYLE CHICKEN THIGHS

Tunisian-Style Chicken Thighs image

The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time.

Provided by Outta Here

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken thighs
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 medium yellow onion, peeled and finely chopped
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
6 garlic cloves, peeled and minced
3 tablespoons lemon juice
4 tablespoons parsley, minced
1/2 cup white wine
2 tablespoons parsley, chopped (for garnish)
1 lemon, sliced (for garnish)
green olives, sliced (for garnish)

Steps:

Coat a 9 x 13-inch roasting pan with nonstick cooking spray.
Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
Preheat oven to 350°F.
Uncover the pan and transfer to oven.
Bake 45 minutes, turning occasionally to brown the chicken all over.
Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
Serve with hot, cooked rice or cooked couscous.

Nutrition Facts : Calories 361.4, Fat 12.9, SaturatedFat 2.8, Cholesterol 188.9, Sodium 206, Carbohydrate 8.9, Fiber 1.9, Sugar 2.3, Protein 46.2

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