Best 3 Tunisian Baked Chicken Recipes
Embark on a culinary journey to Tunisia with this tantalizing baked chicken dish that offers a harmonious blend of flavors and textures. This delectable creation features succulent chicken pieces marinated in a vibrant mixture of fragrant spices, aromatic herbs, and zesty lemon juice, ensuring a burst of taste in every bite. Perfectly roasted to achieve a crispy golden-brown exterior and tender, juicy interior, the chicken is complemented by a savory sauce made from ripe tomatoes, sweet bell peppers, and a medley of aromatic spices. Accompanying this delectable main course are three tempting side dishes: a fluffy and soft couscous, a refreshing tomato and cucumber salad, and a creamy and tangy yogurt sauce. Prepare to indulge your senses as you savor the delightful fusion of flavors and textures in this authentic Tunisian baked chicken experience.
Here are our top 3 tried and tested recipes!
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.
EASY CHICKEN KAPAMA
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it's an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
- Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
- Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
- Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 7 grams, TransFat 0 grams
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.
Tips:
- Choose the right chicken: For best results, use a whole chicken cut into 8 pieces, or a combination of chicken breasts and thighs.
- Season the chicken well: Be generous with the spices and herbs. A good rule of thumb is to use about 1 tablespoon of spices and herbs per pound of chicken.
- Don't overcrowd the pan: Make sure there is enough space between the chicken pieces so that they can cook evenly.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
- Let the chicken rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Tunisian baked chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful spices and tender meat, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook chicken, give Tunisian baked chicken a try. You won't be disappointed!
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