Tunisian Chicken With Onions Peas And Parsley Recipes

Steps:

• Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
• While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
• After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
• Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.

Steps:

• Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

Steps:

• Season the chicken with salt and pepper to taste. Heat the olive oil in a Dutch oven or other heavy sauté pan. Add the chicken pieces, sautéing just to brown the skin on both sides. Remove the chicken pieces, and drain on paper towels.
• Stir the onions, garlic, and honey into the same pan. Sauté over medium heat until the onions are almost caramelized. This may take about 20 minutes.
• Return the chicken pieces to the pan, skin side up, and sprinkle on 1/4 teaspoon more pepper, the cinnamon, and the parsley, stirring to incorporate. Add the lemon juice and the tomatoes. Pour in chicken broth, enough just to cover the chicken, and stir in the tomato paste. Simmer the chicken, covered, for about 40 minutes, then stir in the peas. Cook for 5 minutes, or until the peas are done. Taste, adjust the seasonings, and serve with rice or wheat berries (see page 266).

Steps:

• Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
• Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
• In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess.
• Sauté chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer.
• Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Sauté until onion is slightly softened.
• Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken.
• Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives.
• Bake, uncovered, 5 minutes.
• Sprinkle with parsley and serve.

Steps:

• In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
• Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
• Preheat oven to 350 degrees f.
• Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
• Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
• After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
• Hope you enjoy!