Easy Sun Oven Tunisian Chicken Stew Recipes

OVEN CHICKEN STEW

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.

TUNISIAN CHICKEN

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

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.

TAIWANESE SESAME OIL CHICKEN STEW

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.

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

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.