Ingredients
-
4
-
3
-
1
-
1/4
-
3
-
1 1/2
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
1
-
-
1
Directions
Tunisian Baked Chicken, Posted for Zaar World Tour III North Africa I found this somewhere on the Web , The spices were really delicious in this recipe And the pimiento stuffed olives were the perfect topper because they contributed such a lovely quality to the entire dish But my chicken didn’t stay very moist, and I think next time I’d like to use thinner chicken breasts and perhaps marinate the chicken for a few hours so the seasonings develop a little more deeply But an all-around delicious dish Thanks, cookiedog Made for Zaar World Tour #6 (for the Seasoned Sailor and his Sassy Sirens team)
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Steps
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1
Done
|
Wash and Pat Chicken Dry. Combine Flour, Salt and Pepper on Wax Paper. Turn Chicken Into Flour Mixture, Coat Evenly. Shake Off Excess. |
|
2
Done
|
Saut 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. |
|
3
Done
|
Preheat Oven to 375 Degrees. Add Onion, Garlic, Cumin, Paprika and Cayenne to Skillet. Saut Until Onion Is Slightly Softened. |
|
4
Done
|
Stir in Chicken Broth and Lemon Juice, Scraping Up Any Browned Bits. Bring to a Boil and Pour Over Chicken. |
|
5
Done
|
Arrange Lemon Slices on Top. Cover. Bake in Preheated Oven 40 Minutes. Uncover, Sprinkle With Olives. |
|
6
Done
|
Bake, Uncovered, 5 Minutes. |
|
7
Done
|
Sprinkle With Parsley and Serve. |
