Best Tunisian Baked Chicken Recipes

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 BAKED CHICKEN

TUNISIAN BAKED CHICKEN image

Categories Chicken Sauté

Number Of Ingredients 15

Ingredients

4 whole chicken breasts, split
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. vegetable oil
1 1/2 c. onion, chopped
2 cloves garlic, minced
1/2 tsp. paprika
pinch of cayenne pepper
1/2 c. chicken broth
juice of 1 small lemon
1 small lemon, thinly sliced
pimento, stuffed
green olives, halved
1 Tbsp. chopped 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. Saute 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. Saute 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.

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