Name: Tunisian-Style Chicken Thighs
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; For the Marinade; 1 teaspoon fresh ground black pepper; 1 tablespoon ground cumin; 1 tablespoon olive oil; 1 medium yellow onion, peeled and finely chopped; 1 1/2 teaspoons paprika; 1/2 teaspoon cayenne pepper; 6 garlic cloves, peeled and minced; 3 tablespoons lemon juice; 4 tablespoons parsley, minced; 1/2 cup white wine; 2 tablespoons parsley, chopped (for garnish); 1 lemon, sliced (for garnish); green olives, sliced (for garnish)

Servings: 4 persons

2 lbs boneless skinless chicken thighs
For the Marinade
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 medium yellow onion, peeled and finely chopped
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
6 garlic cloves, peeled and minced
3 tablespoons lemon juice
4 tablespoons parsley, minced
1/2 cup white wine
2 tablespoons parsley, chopped (for garnish)
1 lemon, sliced (for garnish)
green olives, sliced (for garnish)

1
Coat a 9 x 13-inch roasting pan with nonstick cooking spray.
2
Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
3
Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
4
Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
5
Preheat oven to 350u00b0F.
6
Uncover the pan and transfer to oven.
7
Bake 45 minutes, turning occasionally to brown the chicken all over.
8
Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
9
Serve with hot, cooked rice or cooked couscous.

No nutritional information available.

No additional tips available.

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

Tunisian-Style Chicken Thighs

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