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Title: Tunisian Chicken
Categories: Chicken Vegetable Entree American Tunisia
Yield: 4 Servings
| 2 | Chicken breasts, skinned, boned & cut into chunks | |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Cumin |
| 4 | ts | Cornstarch |
| 4 | ts | Olive oil |
| 1 | Egg white, beaten frothy | |
| 6 | tb | Butter |
| 1 1/2 | c | Onion, minced |
| 1/3 | c | Green olives, chopped |
| 1/4 | c | Parsley, minced |
| 2 | tb | Lemon juice |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Paprika |
| 1/8 | ts | Sugar |
| 1/8 | ts | Hot red pepper |
| 16 | Whole olives, green or black | |
| 1/2 | c | Cashews or peanuts |
Arrange chicken in shallow baking dish and sprinkle with salt, pepper and cumin. Let stand for 20 minutes. Sprinkle with cornstarch and oilve oil. Turn to coat and let stand another 20 minutes. Add egg white and let stand another 30 minutes. Remove chicken from marinade and saute in butter until cooked. Remove to warm dish.
In same pan, saute onion in 2 Tbsp butter until soft. Add chopped olives, parsley, lemon juice, garlic, paprika, sugar and red pepper. Saute 3 minutes more. Add chicken, olives, nuts and saute 3 more minutes. Serve over rice pilaf.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
From: Robert White Date: 22 Apr 97 National Cooking Echo Ä
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