Tunisian Style Chicken Thighs Recipes

TUNISIAN-STYLE CHICKEN THIGHS

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.

PORTUGUESE-STYLE CHICKEN THIGHS

Steps:

• Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
• Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
• Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
• Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.

SCAMPI STYLE CHICKEN THIGHS

Steps:

• Trim excess fat from chicken thighs.
• Rinse chicken with cold water, pat dry.
• Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
• Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
• Spray the broiler rack with pan spray.
• Remove chicken from lemon juice; discard the lemon juice.
• Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
• Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
• Transfer chicken to a serving platter.
• Garnish with lemon wedges and parsley, if desired.

TUNISIAN BAKED CHICKEN

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.

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.