Tunisian-Style Chicken Thighs

Prep Time
Cook Time
1h 15m
Ready In

"The original recipe called for breasts, but we prefer boneless thighs. Cooking time does not include marinating time."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



This was good, although the cumin was a little overwhelming. I ended up marinating overnight, and the chicken was moist, tender, and ready to serve after only 30 minutes in the oven (I halved it to make 4 thighs).

review by:
(5 Aug 2014)

Bergy (RIP" Forever in our Kitchen)

Easy tasty recipe that will be repeated. I cut the recipe back to 4 thighs, marinated them for 7 hours. They were lovely and moist and loaded with flavour

(31 May 2014)


What a lovely flavourful recipe this is. It was very easy to put together. Thanks for sharing this recipe here, this will see repeats for sure.

review by:
(11 Dec 2013)