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

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a