Taste our most delicious Tunisian poultry-based dishes, inspired by our Tunisian culinary traditions. Dhayaati today offers you a gourmet recipe easy to make with simple ingredients and available in every Tunisian cuisine.
As long as you dare everything, you might as well transform the list of ingredients with new combinations and mixtures that make you want to… Unusual but so elegant, the chicken flames with its sauce of fresh orange juice, when it is not stuffed with cashew nuts or do not jump in soy sauce under a shower of ginger. As for the Corn Flakes® breaded chicken or the regressive Dhayaati nuggets, have you heard about it?
• In a small bowl, combine the olive oil, maple syrup (or honey), soy sauce (or Maggi flavoring) and mustard. Stir well. • In a baking dish, place the turkey thighs and cover them with the marinade. • Let marinate 1 hour minimum, 3 hours or the day before if you can. • Preheat the oven to 200 ° (th 7-8). • Bake. • EPlick the potatoes and cut them roughly (in large fries for example). • Add halfway through cooking the thighs: 25 minutes with 20 cl of water. Mix the potatoes well with the liquid that mixes with the caramelized marinade. • Take the opportunity to turn the thighs. • Stir the potatoes regularly so that they coat well with the sauce. • Continue cooking, turn off the oven and let stand a few moments before serving.
Cut the chicken into 8 pieces; roll each piece into the flour without excess.
Preparation of vegetables
Mince the onion; peel the carrots and turnips, cut in half lengthways. To make disgorge the olives during 5 min in the fresh water.
In a casserole, brown the chicken with the olive oil, add the onion, carrots, turnips, olives, bay leaves, deglaze with the white wine and wet with broth, salt. Simmer over medium heat for 1 hour. Adjust seasoning.
Cut the chicken breasts into thin slices. Heat a pan with olive oil and cook the chicken strips for 2 to 3 minutes on each side. Cool and cut into thin slices.
Preparation of vegetables
Wash and dry the cucumber, then cut into thin strips. Chop the basil leaves.
Peel the onions and mince them, cut the candied lemons into 4 pieces, pit the olives, peel the cloves of garlic, cut into strips and chisel the sprigs of parsley.
Pour 1 tablespoon of oil in a casserole, brown the pieces of chicken on high heat. Then remove them from the casserole and discard the rendered fat.
Add the remaining oil to the pan, then the chopped onions and peeled garlic cloves. Put the pieces of chicken back in the casserole, salt, add the spices, candied lemon wedges and cook for 40 minutes covered, stirring occasionally.
Put the olives, rosemary, lemon juice, turn, cover and cook another 15 minutes before serving.
To prepare the marinade, put the chicken in a salad bowl with 2 chopped onions, cloves of garlic previously crushed, ginger, peppers, chopped red pepper and chopped coriander and 250 ml of coconut cream. Mix everything, cover and refrigerate for 30 minutes. Slice the remaining 2 onions and brown in a skillet over medium heat. Add the almonds and raisins and cook for 3 minutes. Book. Prepare the cereals, and add the orange blossom. Put the cereals in a frying pan, add the cardamom, the cinnamon and the remaining coconut cream. Salt to your taste. Stir in saffron and let it steep for 10 minutes. Pour this mixture on Gourmet Cereals. Cook the chicken in its marinade in a frying pan for 10 to 15 minutes. In a dish, arrange the cereals, add the chicken and marinade and garnish with the onions / almonds / raisins mixture.
Bone chicken legs. Lay the flesh flat. Season with thyme, salt and pepper, and set aside.
Fry the chopped onions and garlic, add the peppers cut into strips. Sweat the vegetables for 10 minutes and add the tomatoes cut in 4. Make 20 minutes compote. Arrange this filling in the chicken legs and close them with toothpicks. Cook the legs in a pan of simmering water for 25 minutes, then brown in a pan with little olive oil.
Basquaise style vegetables: dice vegetables, olives into slices. Cook with a drizzle of olive oil, salt, pepper and thyme over medium heat for 30 minutes.
Serve the chicken with vegetables.
Thaw the sleeves. Light the oven (item 6). Peel the potatoes and cut into large fries. Arrange in an oven dish and cover with oil. Bake 25 to 30 minutes, turning occasionally, until the potatoes are soft and golden. Place the sleeves in a large pan. Pour the Yakitori sauce mixed with honey. Fry 15 minutes over high heat stirring regularly. Add sesame seeds 2 minutes before the end of cooking. Serve with the potatoes.
Fry the chicken breasts to the pan in two tablespoons of neutral oil. When they are seized, sprinkle each side with curry powder. Finish cooking over low heat by covering and adding 2 tablespoons water. Let stand and cut into thick slices.
Meanwhile, cook the vermicelli in salted boiling water, drain. In a salad bowl, mix the ingredients of the sauce. Add vermicelli, cucumber sticks, chopped onion and chopped herbs. Stir gently. Arrange this mixture on the salad leaves, add the chicken slices and sprinkle with chopped peanuts.
Cut the chicken into 8 pieces, fry over medium heat in a casserole with 30 g of butter. Add minced shallots, crushed garlic cloves and celery cut into slices. Let it sweat 5 minutes, then drizzle with the dry white vinegar and mix gently.
Sprinkle with the chicken broth, pepper and add the bouquet garni. Add the carrots, peeled and sliced. Cover and let simmer 40 min. Meanwhile, slice the mushrooms, then sauté them with the remaining butter.
Drain chicken pieces and carrots, arrange them in a deep dish. Take 20 cl of the cooking broth, pass to the Chinese and pour it into a saucepan. Wear tremors, cut the fire. Add the diced Blue Bresse and mix gently, then mix for a few seconds to obtain a nice smooth sauce. Add the mushrooms and pour over the chicken pieces. Serve immediately, with white rice.
Salt and pepper the chicken breasts. Sauté in a frying pan with sunflower oil for 7 to 8 minutes over medium heat, turning occasionally. Take them out of the fire and let them warm up.
Preheat the oven to 200 ° C. Incise the chicken breasts in the thickness, without completely cutting them in half. Slice Blue Bresse and tomatoes and place them inside the chicken breasts. Wrap each supreme thus prepared with a thin slice of bacon, sticking it on itself. Place the supreme in a dish and bake for 8 minutes. Serve right out of the oven.
For cooking chicken
Preheat the oven for 10 minutes at 200 ° C (th.7). Cut the diced lemon with its skin and chop half the green of the onions; place them inside the chicken - place the chicken in a dish, coat it with 1 spoonful of olive oil, salt, pepper and bake. As soon as it begins to brown, add ½ glass of water and lower the temperature to 180 ° C (th.6). Water regularly until the end of cooking (1h15).
In a casserole heat 2 tbsp. to s. olive oil, put the carrots and potatoes, cook for 3 minutes over medium heat, add 1/2 glass of water and cover - after 10 minutes add the onions, salt, pepper and pour the sugar by mixing well - continue cooking under cover and on low heat for 10 minutes; if necessary add 1 or 2 tbsp. to s. water
Cut the chicken, serve with the sprinkled chervil vegetables and introduce the gravy juice
Cut the chicken breast into sticks. Dip them in the flour to coat them. Heat the sticks in a frying pan with hot oil until they get golden brown and cooked. Drain them on paper towels. Prepare each sauce by mixing all the ingredients. Serve with both terrines of sauces and vegetable sticks of your choice as an accompaniment.
Poach chicken in chicken stock kept at 70 ° C (hot but not boiling) over very low heat for 1 hour. Drain and place on the baking sheet with the garlic, thyme, bay leaf, carrots and red onion. Season with salt, pepper, and drizzle with butter and 4 tablespoons olive oil.
Bake at 250 ° C for 30 minutes. Toast the oranges and lemons cut in half in a hot skillet. Season the cider vinegar and olive oil in four pieces.
Finishing and dressage
Serve in a large dish the whole chicken powdered with zaatar. serve the sauce separately.