Ingredients
-
2
-
-
1
-
1
-
1
-
1
-
1 1/2
-
1/2
-
6
-
3
-
4
-
1/2
-
2
-
1
-
Directions
Tunisian-Style Chicken Thighs, The original recipe called for breasts, but we prefer boneless thighs Cooking time does not include marinating time , This was very good, but much better reheated I’m not sure whether it’s a question of my needing to marinade it longer (mine had about 4 hours) or what But it definitely improved the second day Served it with a vinegar-based cabbage slaw and whole-wheat couscous
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Coat a 9 X 13-Inch Roasting Pan With Nonstick Cooking Spray. |
|
2
Done
|
Combine All the Ingredients For the Marinade (pepper Through White Wine) and Mix Thoroughly. |
|
3
Done
|
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
Done
|
Cover and Allow to Marinate For at Least 60 Minutes (all Day in the Refrigerator Is Better). |
|
5
Done
|
Preheat Oven to 350f. |
|
6
Done
|
Uncover the Pan and Transfer to Oven. |
|
7
Done
|
Bake 45 Minutes, Turning Occasionally to Brown the Chicken All Over. |
|
8
Done
|
Transfer the Chicken Pieces to a Serving Plate. Garnish With Parsley Lemon Slices and Green Olives. |
|
9
Done
|
Serve With Hot, Cooked Rice or Cooked Couscous. |
