TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
- Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
- Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
- Wedge the remaining lime, reserve.
- Warm and crisp pitas in hot oven last few minutes chicken is roasting.
- Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 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.
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.
TUNISIAN CHICKEN WITH ONIONS, PEAS, AND PARSLEY
Steps:
- Season the chicken with salt and pepper to taste. Heat the olive oil in a Dutch oven or other heavy sauté pan. Add the chicken pieces, sautéing just to brown the skin on both sides. Remove the chicken pieces, and drain on paper towels.
- Stir the onions, garlic, and honey into the same pan. Sauté over medium heat until the onions are almost caramelized. This may take about 20 minutes.
- Return the chicken pieces to the pan, skin side up, and sprinkle on 1/4 teaspoon more pepper, the cinnamon, and the parsley, stirring to incorporate. Add the lemon juice and the tomatoes. Pour in chicken broth, enough just to cover the chicken, and stir in the tomato paste. Simmer the chicken, covered, for about 40 minutes, then stir in the peas. Cook for 5 minutes, or until the peas are done. Taste, adjust the seasonings, and serve with rice or wheat berries (see page 266).
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
More about "tunisian chicken with onions peas and parsley food"
TRADITIONAL TUNISIAN CHICKEN TAJINE - THE TUNISIAN WAY
From thetunisianway.com
TUNISIAN CHICKEN TAGINE W/ COUSCOUS & GREEN HARISSA …
From feastingathome.com
TUNISIAN SKILLET CHICKEN RECIPE - GOOD HOUSEKEEPING …
From goodhousekeeping.com
CHICKEN WITH ONION GRAVY AND TINY FIELD PEAS
From margaretholmes.com
TUNISIAN-SPICED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
SPRING TAJINE WITH CHICKEN, POTATOES, AND PEAS - OUR TUNISIAN TABLE
From ourtunisiantable.com
TUNISIAN TAJINE (TAJINE MAADNOUS) WITH EGGS, CHICKEN, & PARSLEY
From diversivore.com
CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR - ITALIAN FOOD …
From italianfoodforever.com
10 BEST MEXICAN CHICKEN WITH PEPPERS AND ONIONS RECIPES - YUMMLY
From yummly.com
ROASTED PEPPERS AND ONIONS WITH PARSLEY | RECIPE | TUNISIAN FOOD ...
From pinterest.com
ITALIAN CHICKEN WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
MOSLI- TUNISIAN CHICKEN AND VEGETABLE STEW - THE TUNISIAN WAY
From thetunisianway.com
TUNISIAN CHICKPEAS WITH PARSLEY - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
TUNISIAN CHICKEN PIZZA WITH OLIVES & ROASTED RED PEPPERS
From thecuriousplate.com
PEAS AND ARTICHOKES STEW - (TUNISIAN RECIPE) - EVERYDAY VEGAN …
From pinterest.ca
TUNISIAN BAKED CHICKEN — OFRECIPES
From ofrecipes.com
TAJIN SIBNEKH (TUNISIAN CHICKEN AND EGGS) | RECIPESTY
From recipesty.com
TAJIN SIBNEKH TUNISIAN CHICKEN AND EGGS FOOD- WIKIFOODHUB
From wikifoodhub.com
TUNISIAN CHICKEN SKEWERS RECIPE - JOHNPAUL DAMATO | FOOD & WINE
From foodandwine.com
FRITTATA WITH CHICKEN AND POTATOES - TAJINE (TUNISIAN FOOD)
From whereismyspoon.co
TUNISIAN TAJINE | RECIPE | TUNISIAN FOOD, TAJIN RECIPES, FOOD
From pinterest.com
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES
From 196flavors.com
TUNISIAN TAJINE MAADNOUS (BAKED CHICKEN & PARSLEY OMELETTE)
From pinterest.ca
TUNISIAN BRIK WITH PARSLEY AND EGG - OUR TUNISIAN TABLE
From ourtunisiantable.com
TUNISIAN CHICKEN WITH ONIONS, PEAS, AND PARSLEY RECIPE | EAT YOUR …
From eatyourbooks.com
BAKED CHICKEN WITH ONIONS, PEAS AND POTATOES - PUAMELE.COM
From puamele.com
TEST KITCHEN RECIPE: TUNISIAN-SPICED CHICKEN BREASTS
From freep.com
TUNISIAN-STYLE OMELET WITH GROUND BEEF, HARISSA AND PARSLEY
From 177milkstreet.com
TUNISIAN CHICKEN WITH LEMON AND OLIVES - /NARRATIVE FOOD
From blog.narrativefood.com
ONE-POT GREEK CHICKEN AND PEAS: KOTOPOULO ME ARAKA - OLIVE …
From olivetomato.com
RECIPE: TUNISIAN CHICKEN WITH OLIVES - THE SEATTLE TIMES
From seattletimes.com
CHICKEN WITH PEAS AND ONIONS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
15-MINUTE ITALIAN CHICKEN & PEAS - THE WHOLE COOK
From thewholecook.com
TUNISIAN CHICKEN TAGINE - EAT WELL ABI
From eatwellabi.com
TUNISIAN CHICKEN STEW - SOLERANY THE RESTAURANT
From solerany.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love