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1.
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In a large pot heat the olive oil on medium heat.
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When oil is warm add the chicken pieces and sprinkle with salt and pepper.
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Grate or dice your onion.
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Add the onion and all of the spices into the chicken mixture.
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Allow it to cook for 8-10 minutes.
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2.
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Add the flour to the mixture and stir rapidly to dissolve.
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Add approximately 1 cup of water and stir again.
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Reduce heat to low, cover and let it simmer.
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3.
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Meanwhile clean and roughly chop your mushrooms.
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Remove the core and seeds then roughly chop the pepper.
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4.
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After about 10-15 minutes of cooking add the mushrooms to the stew.
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Add approximately another cup of water.
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Your total water count will depend on the mushrooms and heat level, feel free to add water slowly and adjust based on your own tastes.
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Turn down the heat to medium low and let it simmer for another 10 minutes.
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Add the pepper chunks.
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Cook an additional 5 minutes.
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Add salt and pepper to taste.
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5.
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Remove from heat and serve with rice or with a rustic baguette.
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Enjoy!
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Note: Ras hanout or tebel are two different Tunisian spice blends.
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If you do not find these at your local grocery store you can make your own by blending equal quantities of pepper (in the United States I would use a red pepper or cayenne), garlic powder, coriander and cumin.
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Ras hanout adds a pinch of cinnamon and cloves to the mix.
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You can do the blend to your own taste liking.
