Easy Sun Oven Tunisian Chicken Stew Recipes

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OVEN CHICKEN STEW



Oven Chicken Stew image

I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil., Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1037mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

TUNISIAN CHICKEN



Tunisian Chicken image

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

1 red onion, finely sliced
4 boneless skinless chicken breasts, cut into strips
2 garlic cloves, chopped
1 teaspoon coriander seed
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
6 cardamom pods, crushed with seeds removed
1 1/4 cups chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 (14 ounce) can chopped tomatoes
2 pieces orange peel
2/3 cup orange juice
salt & freshly ground black pepper

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.

EASY SOLAR APRICOT CHICKEN



Easy Solar Apricot Chicken image

Number Of Ingredients 6

1 (15-ounce) can apricot half in juice not drained
2 tablespoons orange juice
1 1/2 tablespoons honey
2 teaspoons fresh rosemary, chopped
1 teaspoon grated orange zest
6 wholes chicken legs (drumstick and thigh), skin removed and trimmed

Steps:

  • Set Sun Oven out to preheat. Place the apricots and their juice, orange juice, honey, rosemary, and orange zest in a food processor and pulse until smooth. Arrange the chicken legs in a single large roasting dish or baking pan. Pour the apricot mixture over the chicken. Cover and bake until the chicken is cooked through, 1 1/2 to 2 hours. Serve with couscous or rice.

Nutrition Facts : Nutritional Facts Serves

TAIWANESE SESAME OIL CHICKEN STEW



Taiwanese Sesame Oil Chicken Stew image

Earlier this year, I called my mom to ask her how to make muah yu gei which literally translates to sesame oil chicken in Taiwanese. I love this dish because it's delicious and a great weeknight dish for a busy working lady like myself. No one eats this dish 'as is' like this. You need carbs! I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese. They're a super thin type of noodle used in a lot of Chinese and Japanese cooking, but I have no idea what they're called in English (apparently, they're called somen). Anyways, no substitutes as far as noodles go! You have to get the super thin noodles like the ones I have pictured.

Provided by MSTINAWU

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 8

1 ½ pounds bone-in chicken, cut into pieces
2 tablespoons vegetable oil
¾ cup rice wine
¾ cup dark sesame oil
2 tablespoons light sesame oil
7 slices fresh ginger root
1 ½ cups water
1 (16 ounce) package uncooked somen noodles

Steps:

  • Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
  • Stir the somen noodles into the simmering chicken to serve.

Nutrition Facts : Calories 1185.2 calories, Carbohydrate 86.9 g, Cholesterol 102.5 mg, Fat 69 g, Fiber 4.9 g, Protein 38.8 g, SaturatedFat 12.1 g, Sodium 2168.6 mg, Sugar 0.1 g

TUNISIAN ORANGE CHICKEN WITH COUSCOUS



Tunisian Orange Chicken With Couscous image

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

Provided by JackieOhNo

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

1 (3 lb) whole chickens, cut in 8 pieces
1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
1 cup celery, sliced
1 small garlic clove, crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large tomatoes, cored and chopped
1 cup orange juice
2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup small pitted ripe black olives
1 1/2 cups water
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 cup couscous
watercress leaf, for garnish (optional)
1 navel orange, sliced, for garnish (optional)

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.

Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1

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