Title: Chicken-Tunisian Style Barbara Wasser's Kosher Kitchen
Categories: Chicken Tunisia Jewish
Yield: 1 Servings

2	lb	Boneless chicken breasts,
		Cut in half OR
3 1/2	lb	Chicken cut into eighths
		MARINADE
1	ts	Freshly ground black pepper
1	tb	Ground cumin
1	tb	Olive oil
1 1/2	c	Onions (finely chopped)
1 1/2	ts	Paprika
1/2	ts	Cayenne pepper
6	lg	Cloves garlic (crushed)
3	tb	Lemon juice
3/4	c	Salad style green olives
		(drained and sliced)
1/3	c	Minced parsley
1/2	c	White wine
		GARNISH
		Additional parsley and lemon
	sl	For garnish

Cut and clean chicken. Chop and combine all ingredients for the marinade and mix well. Place 1/3 of the marinade in a roasting pan that has been sprayed with olive oil. Put chicken in pan on top of marinade and cover with remaining mixture. Cover and allow to marinate for at least an hour - all day is better. Place in refrigerator if marinating all day

Roasting pan, sprayed with olive oil 350o F oven Uncover and roast in the marinade for one hour in a 350o F oven, turning occasionally to brown the chicken on all sides. Serve with rice and garnish with lemon slices and parsley.

Serves: 4

From: Barbara & Steve Wasser Date: 01 Jan 97 Jewish-Food List Ä

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