Tunisian Chicken with Onions, Peas, and Parsley

Name: Tunisian Chicken with Onions, Peas, and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2-to-4-pound chicken, cut up into 8 pieces; Salt and freshly ground pepper to taste; 4 tablespoons olive oil; 4 medium onions, peeled and diced; 4 large cloves garlic, chopped; 1/2 tablespoon honey; 1/2 teaspoon ground cinnamon; 2 bunches of fresh Italian parsley, finely chopped; Juice of 1/2 lemon; 2 tomatoes, peeled and diced; 2 cups chicken broth; 1 teaspoon tomato paste; 1 pound shelled fresh or frozen peas

Servings: persons

One 3 1/2-to-4-pound chicken, cut up into 8 pieces
Salt and freshly ground pepper to taste
4 tablespoons olive oil
4 medium onions, peeled and diced
4 large cloves garlic, chopped
1/2 tablespoon honey
1/2 teaspoon ground cinnamon
2 bunches of fresh Italian parsley, finely chopped
Juice of 1/2 lemon
2 tomatoes, peeled and diced
2 cups chicken broth
1 teaspoon tomato paste
1 pound shelled fresh or frozen peas

1
Season the chicken with salt and pepper to taste.
2
Heat the olive oil in a Dutch oven or other heavy saute pan.
3
Add the chicken pieces, sauteing just to brown the skin on both sides.
4
Remove the chicken pieces, and drain on paper towels.
5
Stir the onions, garlic, and honey into the same pan.
6
Saute over medium heat until the onions are almost caramelized.
7
This may take about 20 minutes.
8
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.
9
Add the lemon juice and the tomatoes.
10
Pour in chicken broth, enough just to cover the chicken, and stir in the tomato paste.
11
Simmer the chicken, covered, for about 40 minutes, then stir in the peas.
12
Cook for 5 minutes, or until the peas are done.
13
Taste, adjust the seasonings, and serve with rice or wheat berries (see page 266).

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 3 1/2-to-4-pound chicken, cut up into 8 pieces, Salt and freshly ground pepper to taste, 4 tablespoons olive oil, 4 medium onions, peeled and diced, and more.

Yes, Tunisian Chicken with Onions, Peas, and Parsley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!