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Chicken-Tunisian Style Barbara Wasser's Kosher Kitchen

beans, ceideburg, chicken, jewish, pickles
tunisian

2 lb boneless chicken breasts,
1 cut in half or
3 1/2 lb chicken cut into eighths
1 marinade
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 1/2 cup onions (finely chopped)
1 1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
6 large cloves garlic (crushed)
3 tablespoon lemon juice
3/4 cup salad style green olives
1 (drained and sliced)
1/3 cup minced parsley
1/2 cup white wine
1 garnish
1 additional parsley and lemon
1 slice for garnish

Cut and clean chicken. Chop and combine all ingredients for the marinade and mix well. Place 1/3 of the marinade in a roasting pan that has been sprayed with olive oil. Put chicken in pan on top of marinade and cover with remaining mixture. Cover and allow to marinate for at least an hour - all day is better. Place in refrigerator if marinating all day Roasting pan, sprayed with olive oil 350o F oven Uncover and roast in the marinade for one hour in a 350o F oven, turning occasionally to brown the chicken on all sides. Serve with rice and garnish with lemon slices and parsley. Serves: 4 From: Barbara & Steve Wasser Date: 01 Jan 97 Jewish-Food List Ä

Yield: 1 servings

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