Best Tunisian Chicken With Onions Peas And Parsley Recipes

Tunisian-Style Chicken Thighs image

Provided by Outta Here

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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

Tunisian Baked Chicken image

Provided by cookiedog

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

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 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).