Tunisian Chicken Recipes

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.

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.

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.

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

Steps:

• In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
• Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
• Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
• Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
• Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
• With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
• Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

Steps:

• Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.
• Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt.
• Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet. Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours. Refrigerate the remaining half of the marinade in a serving bowl.
• Light a grill. Remove the chicken from the marinade, letting the excess drip off. Season the chicken with salt. Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs. Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.
• Make Ahead The marinade can be refrigerated for up to 4 days.

Steps:

• In a little olive oil fry the sliced onion and chopped garlic for 2 minutes until slightly softened. Add tomatoe puree, spices and harissa and coat the onions in the spicey mixture and add the chicken pieces and stir to cover chicken and cook for a further two minutes beiung careful not too burn the spice mixture. Add a little water if neccessary and mix again.
• Add the passata, chicken stock cube, potato and more water and mix well again.
• Place the dried couscous into a large bowl and sprinkle with a tablespoon of water and work through the couscous - this is absored easily. You are making sure you seperate the couscous grains. Then do the same with a dessetspoon of good olive oil - making sure you work it through the couscous with your fingers, seperating the grains and getting rid of any clumps. You can do this with a fork if you wish. Place the grains into the colander or steamer section that sits on top of the cooking saucapan tightly.
• Add the rest of the water to the stew so all the ingreditants are well covered - it will look very wet but trust me. Add the drained chickpea and peas (carrot if you fancy it) and optional whole green chillies, and give the pan a good stir so its all evenly distributed throughout the pan. and allow to simmer.
• Clamp the colander/steamer with the couscous on top of the saucepan so the couscous steams as the stew cooks. Making sure the heat isnt too high.
• After 15 minutes lift the steamer off and stir the stew making sure nothing is caught on the bottom of the pan - add more water if neccessary. Fork through the couscous grains so its not clumping and place back on the stove for a further 30 mins. You can repeat as above checking when the chicken is ready. Once the meats cooked through turn off the heat and remove the couscous emptying into a very large bowl. Fluff through with a fork. Then rest the now empty colander on top of the couscous and drain the lovely tomato rich stews cooking liquid all over the steamed couscous until the couscous is covered. Place the now drained chicken and veg back over the saucepan and using a metal spoon fold the couscous into the cooking liquid and then leave to stand for 5 minutes at which point all the cooking liquid will have been absorbed. If its looking a little dry add some more of the liquid and stir it through. The couscous' consistancy shouldnt be sloppy or wet but moist and fluffy. To Serve place couscous in a large serving dish and smooth down and then add the chicken and vegetables on top.