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Tunisian Chicken american, ceideburg, chicken, main dish, tunisia vegetables 2 chicken breasts, skinned, boned & c; ut into chunks 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cumin 4 teaspoon cornstarch 4 teaspoon olive oil 1 egg white, beaten frothy 6 tablespoon butter 1 1/2 cup onion, minced 1/3 cup green olives, chopped 1/4 cup parsley, minced 2 tablespoon lemon juice 2 garlic cloves, minced 1/2 teaspoon paprika 1/8 teaspoon sugar 1/8 teaspoon hot red pepper 16 whole olives, green or black 1/2 cup cashews or peanuts Arrange chicken in shallow baking dish and sprinkle with salt, pepper and cumin. Let stand for 20 minutes. Sprinkle with cornstarch and oilve oil. Turn to coat and let stand another 20 minutes. Add egg white and let stand another 30 minutes. Remove chicken from marinade and saute in butter until cooked. Remove to warm dish. In same pan, saute onion in 2 Tbsp butter until soft. Add chopped olives, parsley, lemon juice, garlic, paprika, sugar and red pepper. Saute 3 minutes more. Add chicken, olives, nuts and saute 3 more minutes. Serve over rice pilaf. From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7 Typed by: Bob 8-{) From: Robert White Date: 22 Apr 97 National Cooking Echo Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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