From the Kitchens of The Red Dog Inn: Tunisian Chicken

This recipe is for humans, cause, we have to eat, too!

So, I was watching Food Network and Melissa D’Arabian made Tunisian Meatballs. Well, I thought I’ll bet I could do the same basic thing with chicken. I found that it’s a good recipe to have in your arsenal to use those ground spices and rotate them out of your cupboard.  Truth be told, I didn’t measure, so these amounts are best guesses. I also left the grated ginger out of my version, but it was fine. You’ll need to adjust the cayenne to your taste.  I layered the spices throughout the recipe and just shook the spices into the dish, eyeballing the amounts.  I’m also going to break my recipe giving rule and just list the ingredients in the actions.

If you’re tired of Italian, go south to North Africa for a night by adding this to your International Dishes. The key is the spice mixture.  So here’s my recipe:

RAID YOUR PANTRY AND BLEND THESE TOGETHER IN A BOWL. You’ll use this as a rub on the chicken and to flavor your sauce.

1 Tblsp Cinnamon

1 Tblsp Cumin

1 Tblsp Paprika

1/2 tsp red pepper (Cayenne) (adjust to your liking)

1 Tblsp brown sugar

1 tsp salt (I use sea salt)

1 tsp + of black pepper

(If you have leftovers and need to store this, store in an airtight container)

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Heat a large skillet and add 1-2 tblsp olive oil to it. I used a brush to disperse the oil around the pan.

Season boneless skinless chicken breasts with the rub (I added poultry seasoning, too) with the dry mix and place in pan.

You’re going to just brown both sides of the meat, but not cook all the way through at this point. The chicken will finish cooking in the sauce.

Move to a separate plate.

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MAKE YOUR SAUCE

Add a little olive oil to your pan. Saute:

1/2 large onion diced

2 cloves garlic, minced

1 tsp fresh ginger grated (if you must use dried only use 1/2 tsp. Dried tends to be more powerful than fresh.)

When the onions start to soften and look a little carmellized, add some of the  remaining spice mixture (You can reserve some to adjust at the end)

Add 1/2 c white wine

Add 1/2 c. chicken broth or stock

Add 14.5 oz can of crushed or diced tomatoes

Lemon zest and juice

Add chicken back to pan. Cover. Let simmer for 5 minutes covered. Then remove lid and let the sauce reduce and get thicker. 

About 2-3 minutes before serving add 1 Tbsp dried parsley; if you’re using fresh, add it at the very end.

WHAT TO SERVE IT WITH: D’Arabian served her dish with couscous laced with chopped dates and glazed carrots.  The same would work here, or I was thinking some sliced cucumber would cut the heat just a bit.