TUNISIAN BAKED CHICKEN
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
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.
LABLABI (TUNISIAN CHICKPEA SOUP)
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Provided by Melissa Clark
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.
- Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
- Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like.
- When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.)
- In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
- Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side.
TUNISIAN SOUP
This yummy soup, adopted from Tunisian culture, is one of my personal favorites. It's absolutely divine.
Provided by layal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
- Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 36.3 g, Cholesterol 11.8 mg, Fat 4.7 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 174.8 mg, Sugar 4 g
TUNISIAN CHICKEN
Make and share this Tunisian Chicken recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
More about "tunisianchicken recipes"
19 TRADITIONAL TUNISIAN FOODS YOU'LL LOVE - MEDMUNCH
From medmunch.com
Estimated Reading Time 6 mins
- Shakshuka. This stew-like dish is hearty and delicious. It’s prepared with onions, tomatoes, green peppers, and garlic. There are a few optional ingredients like courgette, potatoes, or broad beans especially in spring.
- Brick a l’oeuf. This classic Tunisian dish is served in most Tunisian restaurant and many street shops as well. It’s prepared by stuffing Malsouka, a delicate pastry dough, with an egg yolk and then fried in a triangular shape and served with a slice of lemon.
- Mechouia Salad. Mechouia salad, or slata mechouia, is served as a starter at almost every Tunisian meal. It’s made from green peppers and tomatoes charred over an open fire, but some restaurants like to add an eggplant as well.
- Lablabi. Lablabi is a stew or soup typically prepared during winter days. It’s made from chickpeas and flavored with garlic, cumin, salt, and olive oil, and served with stale crusty bread.
- Makroudh. Makroudh is a fried sweet pastry dessert. It’s popular across the Middle East as well. It is made of a semolina dough filled with dates, and sometimes almonds and figs.
- Tunisian Tagine. This traditional Tunisian dish can be described as a casserole with the main ingredient being lamb. Other ingredients include eggs, cinnamon, and coriander.
- Harissa. Harissa is a spicy mixture served as a condiment or dip with many Tunisian meals and salads, and included as an ingredient in many soups or stews.
- Bambalouni. These round-shaped doughnuts are similar to the American doughnuts, but a lot sweeter. They are made with flour dough that’s fried in oil and soaked in honey or sprinkled with sugar.
- Khobz Tabouna. This is not something you’ll find easily in another part of the world. It’s a form of bread that takes a lot of time and practice to prepare it, plus special cooking equipment.
- Koucha. Koucha is a tender lamb stew that’s traditionally cooked in kolla or golla, a clay vessel similar to gargoulette that looks like a jug lying on its side.
TOP 10 FOODS TO EAT IN TUNISIA - CARTHAGE MAGAZINE
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10 MOST POPULAR TUNISIAN DISHES - TASTEATLAS
From tasteatlas.com
- Stew. Couscous (dish) TUNISIA, Africa. 4.2 (67) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Semolina. Olive Oil. Serve with. Maafe Tfaya. Pair with. Harissa. SIMILAR DISHES.
- Egg Dish. Shakshouka. TUNISIA, Africa. 4.1 (129) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Eggs. Onion. Tomato. Bell Pepper. Cumin. Paprika. Olive Oil. Salt. Black Pepper.
- Savory Pastry. Brik. TUNISIA, Africa. 4.5 (26) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Tuna. Flour. Vinegar. Olive Oil. Lemon. Harissa. Eggs. Scallions. Capers. Parsley.
- Vegetable Soup. Lablabi. TUNISIA, Africa. 4.5 (27) Ate it? Rate it. Wanna try? Add to list. SIMILAR DISHES. Minestra di ceci Zimino di ceci Pappa al pomodoro Soupe à l'ail Revithia.
- Flatbread. Msemen. TUNISIA, Africa. 4.4 (39) Ate it? Rate it. Wanna try? Add to list. SIMILAR DISHES. Cebularz Lubelski Markook Mjukkaka Bazlama Makki di roti.
- Salad. Mechouia Salad. TUNISIA, Africa. 4.9 (23) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Onion. Pepper. Tomato. Garlic. Olive Oil. Caraway. Salt. Black Pepper.
- Sandwich. Fricassee. TUNISIA, Africa. 4.3 (22) Ate it? Rate it. Wanna try? Add to list. SIMILAR DISHES. Flying Fish Cutters Kumru Ham Biscuits Beef on Weck Pork Roll.
- Vegetable Dish. Kafteji. TUNISIA, Africa. n/a (2) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Eggplant. Bell Pepper. Potatoes. Tomato. Zucchini. Pumpkin. Eggs. Harissa.
- Deep-fried Dessert. Bambalouni. SIDI BOU SAID, Tunisia. 4.4 (13) Ate it? Rate it. Wanna try? Add to list. SIMILAR DISHES. Pampoenkoekies Strauben Cascaron Kokis Thekua.
- Stew. Kamounia. TUNISIA, Africa. n/a (2) Ate it? Rate it. Wanna try? Add to list. SIMILAR DISHES. Bosanski lonac Green Chili Stew Daube Khoresh gheimeh Carne guisada.
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