Savory Tunisian Chicken Thighs with Citrus and Herbs
Indulge in the vibrant flavors of North Africa with this Savory Tunisian Chicken Thighs recipe. Boneless skinless chicken thighs are marinated in a delightful blend of spices, garlic, fresh herbs, and a splash of white wine, ensuring each bite is packed with flavor and tenderness. Baked to perfection, this dish is not only satisfying but also garnished with fresh lemon slices and green olives, adding a zesty finish. Serve it alongside fluffy rice or couscous to soak up the aromatic juices, making for a complete and unforgettable meal that warms the heart and pleases the palate.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
boneless skinless chicken thighs
2 lbs (trimmed and patted dry)
fresh ground black pepper
1 teaspoon (to taste)
ground cumin
1 tablespoon
olive oil
1 tablespoon
yellow onion
1 medium (peeled and finely chopped)
paprika
1 1/2 teaspoons
cayenne pepper
1/2 teaspoon
garlic cloves
6 (peeled and minced)
lemon juice
3 tablespoons
parsley
4 tablespoons (minced)
white wine
1/2 cup
parsley
2 tablespoons (chopped (for garnish))
lemon
1 (sliced (for garnish))
green olives
to taste (sliced (for garnish))
Instructions
1
Begin by preparing a 9 x 13-inch roasting pan. Coat it generously with nonstick cooking spray to prevent sticking.
2
In a mixing bowl, combine the fresh ground black pepper, ground cumin, olive oil, finely chopped yellow onion, paprika, cayenne pepper, minced garlic, lemon juice, minced parsley, and white wine. Stir until well mixed to create a flavorful marinade.
3
Pour one-third of the marinade into the prepared roasting pan, spreading it evenly across the bottom.
4
Place the boneless skinless chicken thighs in the pan, making sure they are arranged in a single layer. Coat the chicken with the remaining marinade, ensuring that each piece is well-covered.
5
Cover the pan with plastic wrap or foil, and let the chicken marinade for at least 60 minutes at room temperature, or for best results, marinate it in the refrigerator for several hours or overnight.
6
Preheat your oven to 350°F (175°C) when you're ready to cook.
7
Once preheated, uncover the marinade-laden chicken and transfer the roasting pan to the oven.
8
Bake for approximately 45 minutes, periodically turning the chicken to ensure even browning and allow the skin to crisp up.
9
Once cooked through and golden, carefully transfer the chicken thighs to a serving plate.
10
Garnish with fresh parsley, lemon slices, and sliced green olives for an eye-catching presentation.
11
Serve hot alongside fluffy rice or cooked couscous, and enjoy a true taste of Tunisian cuisine.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Tunisian Chicken Thighs?
It is a vibrant North African-inspired dish featuring boneless skinless chicken thighs marinated in a blend of spices, garlic, herbs, and white wine, then baked and garnished with citrus and olives.
What cut of chicken is recommended for this recipe?
The recipe calls for 2 lbs of boneless skinless chicken thighs, trimmed and patted dry.
What are the primary spices used in the Tunisian marinade?
The marinade includes fresh ground black pepper, ground cumin, paprika, and cayenne pepper.
How long should I marinate the chicken?
The chicken should marinate for at least 60 minutes at room temperature, or for several hours or overnight in the refrigerator for the best results.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long does the chicken need to bake?
The chicken thighs should bake for approximately 45 minutes.
What size roasting pan is needed?
A 9 x 13-inch roasting pan is recommended for this recipe.
How do I prevent the chicken from sticking to the pan?
You should coat the roasting pan generously with nonstick cooking spray before adding the marinade and chicken.
Should I turn the chicken while it is baking?
Yes, you should periodically turn the chicken to ensure even browning and to help the exterior crisp up.
What are the best side dishes to serve with Tunisian chicken?
This dish is best served alongside fluffy rice or cooked couscous to soak up the aromatic juices.
What garnishes are used for this dish?
The dish is garnished with fresh chopped parsley, lemon slices, and sliced green olives.
Is this recipe spicy?
The recipe contains cayenne pepper and paprika, giving it a savory and slightly spicy profile characteristic of Tunisian cuisine.
How many garlic cloves are included in the recipe?
The recipe uses 6 garlic cloves, which should be peeled and minced.
What type of onion is best for the marinade?
One medium yellow onion, peeled and finely chopped, is used for the marinade.
Can I use white wine in this recipe?
Yes, the recipe calls for 1/2 cup of white wine to be mixed into the marinade.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil.
Should the chicken be in a single layer in the pan?
Yes, the chicken thighs should be arranged in a single layer to ensure even cooking and marinade coverage.
How much lemon juice is used?
The marinade requires 3 tablespoons of lemon juice.
What kind of olives are recommended?
Sliced green olives are used as a garnish to add a zesty finish to the dish.
How much parsley is needed in total?
The recipe uses 4 tablespoons of minced parsley in the marinade and an additional 2 tablespoons of chopped parsley for garnish.
Do I need to cover the pan during baking?
No, you should uncover the marinade-laden chicken before transferring the roasting pan to the oven.
How should I prepare the chicken before marinating?
The chicken thighs should be trimmed of excess fat and patted dry with a paper towel.
Is this a one-pan meal?
Yes, it is considered a one-pan meal as the chicken is marinated and baked in the same roasting pan.
What is the first step in the instructions?
The first step is to prepare a 9 x 13-inch roasting pan by coating it with nonstick cooking spray.
Can I marinate the chicken at room temperature?
Yes, you can marinate it at room temperature for at least 60 minutes, though refrigeration is recommended for longer periods.
How do I apply the marinade?
Spread one-third of the marinade on the bottom of the pan, add the chicken, and then coat the chicken with the remaining two-thirds.
What is the texture of the finished chicken?
The chicken is intended to be tender and packed with flavor, with an even golden-brown finish.
Can I use fresh or ground cumin?
The recipe specifies 1 tablespoon of ground cumin.
Is this recipe suitable for a dinner party?
Yes, its vibrant flavors and eye-catching presentation with lemon and olives make it an unforgettable meal for guests.
How should the chicken be served?
It should be served hot, garnished with fresh herbs and citrus, alongside a starch like couscous.