Tunisian Chicken With Onions Peas And Parsley Recipes

TUNISIAN-STYLE CHICKEN THIGHS

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.

TUNISIAN CHICKEN

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

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.

CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)

Steps:

• In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
• Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
• Add peas, lower the heat & simmer for 5 minutes more.
• If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

TUNISIAN CHICKEN WITH ONIONS, PEAS, AND PARSLEY

Steps:

• Season the chicken with salt and pepper to taste. Heat the olive oil in a Dutch oven or other heavy sauté pan. Add the chicken pieces, sautéing just to brown the skin on both sides. Remove the chicken pieces, and drain on paper towels.
• Stir the onions, garlic, and honey into the same pan. Sauté over medium heat until the onions are almost caramelized. This may take about 20 minutes.
• Return the chicken pieces to the pan, skin side up, and sprinkle on 1/4 teaspoon more pepper, the cinnamon, and the parsley, stirring to incorporate. Add the lemon juice and the tomatoes. Pour in chicken broth, enough just to cover the chicken, and stir in the tomato paste. Simmer the chicken, covered, for about 40 minutes, then stir in the peas. Cook for 5 minutes, or until the peas are done. Taste, adjust the seasonings, and serve with rice or wheat berries (see page 266).