Tunisian Chicken

READY IN: 50mins
Recipe by English_Rose

Orange juice forms part of this rich spicy sauce. Serve hot with couscous or rice.

Top Review by Dr. Jenny

This was a very easy, flavorful recipe, that required very little in the way of prep. I used a fresh orange peel and cut the chicken into chunks versus strips, but otherwise followed all directions as posted. We served with acerast's Rice Pilaf, Recipe #228832 (which was really good) and some boiled pole beans. This was a good recipe for a work night. Thanks!

Ingredients Nutrition


  1. Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
  2. Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
  3. Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
  4. Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
  5. Cover and simmer gently for 20 minutes.
  6. Season to taste and serve.

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