Tunisian-Style Chicken Thighs
Recipe: #10980
November 04, 2013
Categories: Chicken, Mediterranean, Sunday Dinner, Oven Bake, Gluten-Free, High Protein Low Carbohydrate, No Eggs, Non-Dairy, Wine, Boneless Pieces, Chicken Dinner, more
"The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time."
Original is 4 servings
Ingredients
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- FOR THE MARINADE
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Nutritional
- Serving Size: 1 (386.6 g)
- Calories 473.4
- Total Fat - 21.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 290.3 mg
- Sodium - 236.5 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 3.1 g
- Sugars - 2.5 g
- Protein - 56.9 g
- Calcium - 87.3 mg
- Iron - 4.8 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Coat a 9 x 13-inch roasting pan with nonstick cooking spray. (Use a metal pan or Pyrex glass that can go from refrigerator to oven)
Step 2
Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
Step 3
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.
Step 4
Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
Step 5
Preheat oven to 350°F.
Step 6
Uncover the pan and transfer to oven.
Step 7
Bake 45 minutes, turning occasionally to brown the chicken all over.
Step 8
Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
Step 9
Serve with hot, cooked rice or cooked couscous.
Tips
No special items needed.
3 Reviews
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