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-STYLE CHICKEN THIGHS
The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time.
Provided by Outta Here
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 361.4, Fat 12.9, SaturatedFat 2.8, Cholesterol 188.9, Sodium 206, Carbohydrate 8.9, Fiber 1.9, Sugar 2.3, Protein 46.2
PORTUGUESE-STYLE CHICKEN THIGHS
Make and share this Portuguese-Style Chicken Thighs recipe from Food.com.
Provided by copperfire
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 432.9, Fat 35.2, SaturatedFat 7.9, Cholesterol 118.4, Sodium 110.9, Carbohydrate 3.1, Fiber 0.9, Sugar 1, Protein 24.9
CHINESE-STYLE CHICKEN THIGHS
Make and share this Chinese-Style Chicken Thighs recipe from Food.com.
Provided by cuisinebymae
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Arrange chicken in a single layer in a glass baking dish.
- Combine oil, orange juice, soy sauce, vinegar, sugar, and garlic.
- Pour over chicken.
- Bake, uncovered, 45 minutes to 1 hour, until chicken is done.
- Transfer chicken to a serving platter.
- Combine cornstarch and water.
- Add to juices in baking dish.
- Stir to mix.
- Return to oven.
- Cook until thickened and bubbly, stirring occasionally.
- Spoon over chicken.
MEDITERRANEAN-STYLE CHICKEN THIGHS
Make and share this Mediterranean-Style Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken thighs in a large zip-top plastic bag set in a large bowl.
- In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
- Pour marinade over chicken and seal the bag.
- Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
- In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
- Cover and chill in the refrigerator up to 4 hours.
- When ready to grill, drain chicken and discard marinade.
- Place chicken on grill over medium heat.
- Grill for 12-15 minutes or until juices run clear, turning once.
- Serve with cucumber-tomato relish.
Nutrition Facts : Calories 253.1, Fat 12.3, SaturatedFat 2.4, Cholesterol 114.5, Sodium 510.3, Carbohydrate 4.5, Fiber 1, Sugar 2, Protein 27.9
SCAMPI STYLE CHICKEN THIGHS
Make and share this Scampi Style Chicken Thighs recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ORIENTAL CHICKEN THIGHS
This is one recipe we make quite often. I found this recipe in Taste of Home. The original recipe calls for cooking in a skillet on the stove, but I also bake it in the oven. Same great tasting end result. I reduce the amount of red pepper flakes because we don't like it too hot. I serve it with rice and vegetables. The baking time may differ depending on the size of the thighs.
Provided by Truffle Lady-46
Categories Poultry
Time 40m
Yield 5-6 thighs, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Skillet Method.
- Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
- Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
- Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
- Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
- Oven Method.
- Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
- In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
- Mix cornstarch and water, add to liquid and heat to boiling.
- Pour over chicken.
- Bake uncovered at 350F for 40 min or until juices run clear.
- Baking time may depend on the size of the thighs.
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- 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.
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