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Tunisian-Style Chicken

Updated: Feb 14

  • Chicken prepared this way is prepared by Tunisians and I can tell you that it is very tasty. When I make these kinds of dishes, I like to combine side dishes from that country, and that is Couscous, which is very easy to prepare and very healthy. The perfect combination for a great lunch. Follow recipe.

Ingredients: simple, total time: 40 min., 2 servings
  • 1/2 chicken / drumsticks, wings, white, meat/

  • salt, white pepper, black pepper to taste

  • vegetable oil

  • 2 cloves of garlic/ finely chopped

  • 1 onion/ finely chopped

  • 1 bag of saffron/ 2 g

  • eggs/ boiled

  • 60 g raw almonds/ chopped or grounded

  • 30 g ginger/ cleaned and grated

  • 50 g butter

  • 200 ml water

  • olive oil for dressing

Preparation:
  1. Prepare all the ingredients as described above.

  2. Wash the chicken, dry it, bone it and remove and cut it into equal pieces about 3.5 cm. Put the chicken pieces in a deep bowl, add salt and pepper, garlic pour oil and mix the marinade. Leave the chicken in the refrigerator for 30 minutes to absorb the aromas of the marinade. After the specified time, remove the chicken, from the refrigerator. Prepare a frying pan and add oil and butter and heat on moderate heat. Put the chicken pieces and spread them on the pan.

  3. Sprinkle grated ginger and onion over the chicken. After 15–20 minutes, turn the pieces of meat, and add 200 ml water and stir. Season with salt and pepper to taste, add 2 chopped cloves of garlic, stir well.

  4. When the chicken has taken on color-browned and the onion has softened, add the rest of the cubed butter over the chicken, simmer for about 5 minutes, add the chopped garlic directly to the sauce. Fry the raw chopped almonds in a pan without oil.

  5. Pour water into a small pot and add the eggs to cook for about 7 minutes. When the eggs are cooked, transfer them to a bowl of cold water.

  6. Peel the eggs and return them to the boiling water and cook another 3-4 min. Immediately add saffron to the boiling water where the eggs are to color them. After a few minutes, add the other half of the saffron. Leave the eggs for a few minutes to cool, then cut into 4 parts.

  7. Serve the side dish couscous first on a plate, then add chicken with sauce and almonds on top. Add the eggs to the side of the plate with some cherry tomatoes and parsley. Drizzle with olive oil.

  8. Couscous, rice or baked potatoes go best with chicken prepared in this Tunisian way. Enjoy in bites!

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