Tunisian-Style Chicken Thighs
"The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time."
photo by ken cooks
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 lbs boneless skinless chicken thighs
-
For the Marinade
- 1 teaspoon fresh ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and finely chopped
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon cayenne pepper
- 6 garlic cloves, peeled and minced
- 3 tablespoons lemon juice
- 4 tablespoons parsley, minced
- 1⁄2 cup white wine
- 2 tablespoons parsley, chopped (for garnish)
- 1 lemon, sliced (for garnish)
- green olives, sliced (for garnish)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was very good, but much better reheated. I'm not sure whether it's a question of my needing to marinade it longer (mine had about 4 hours) or what. But it definitely improved the second day. Served it with a vinegar-based cabbage slaw and whole-wheat couscous. -
There is a wonderful amount of great flavor here. I made one change, I replaced the wine with chicken broth which worked well for me. The chicken was tender, moist and delicious. I served it with lemon saffron rice and cumin roasted carrots for a company worthy dinner. Made for NA/ME forum's Visit To Tunisia 10/13. Thanks Mike :D -
Full of flavor and easy! I did have to dilute the marinade for my 90 year old dad. He thought it was too spicy when he tasted it. So, I started over and just used a 1/8 tsp of the cayenne (or less) and added honey and a couple of tablespoons of melted butter to further cut the heat. I marinated the thighs all day, baked them about 50 minutes, and yummy they were so flavorful. I served the thighs with these condiments: sliced green olives, raisins (plumped in hot water), toasted slivered almonds, parsley, and lemon zest. I also served lemon wedges to squeeze too. My sides were whole wheat couscous, sauteed kale, corn on the cob, and a green salad. Everyone in the family including my dad gave this a five star rating! PS: For those of us who like spicy, I put cayenne on the table to add as desired! I will be making this again!
Tweaks
-
There is a wonderful amount of great flavor here. I made one change, I replaced the wine with chicken broth which worked well for me. The chicken was tender, moist and delicious. I served it with lemon saffron rice and cumin roasted carrots for a company worthy dinner. Made for NA/ME forum's Visit To Tunisia 10/13. Thanks Mike :D
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
