TUNISIAN CHICKEN WITH ONIONS, PEAS, AND PARSLEY

Tunisian Chicken with Onions, Peas, and Parsley image

Yield 4 to 6 servings

Number Of Ingredients 13

One 3 1/2-to-4-pound chicken, cut up into 8 pieces
Salt and freshly ground pepper to taste
4 tablespoons olive oil
4 medium onions, peeled and diced
4 large cloves garlic, chopped
1/2 tablespoon honey
1/2 teaspoon ground cinnamon
2 bunches of fresh Italian parsley, finely chopped
Juice of 1/2 lemon
2 tomatoes, peeled and diced
2 cups chicken broth
1 teaspoon tomato paste
1 pound shelled fresh or frozen peas

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).