Poulet Tunisienne (Tunisian Chicken) is a traditional Tunisian recipe for a classic dish of marinated chicken coated in cornflour and egg white that's shallow fried and served with a spiced sauce of onions, green olives and parsley. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Tunisian Chicken (Poulet Tunisienne).
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Ingredients:
4 skinless, boneless chicken breast halves, cubed
3/4 tsp sea salt
12 tsp freshly-ground black pepper
1/4 tsp ground cumin
2 tsp Tunisian Five Spice Powder
4 tsp cornflour (cornstarch)
4 tsp olive oil
1 egg white, beaten until frothy
6 tbsp butter
150g onions, minced
40g green olives, chopped
20g fresh parsley, minced
2 tbsp lemon juice
2 garlic cloves, minced
1/2 tsp paprika
1/8 tsp sugar
1/8 tsp chilli powder
16 whole, pitted olives (either green or black)
50g cashew nuts (or peanuts)
Method:
Arrange the chicken in the base of a shallow baking dish and sprinkle with the salt, black pepper, cumin and five-spice powder. Cover loosely and set aside to marinate for 30 minutes. After this time sprinkle with the cornflour and olive oil. Turn the chicken pieces to coat then set aside for a further 20 minutes. Now add the egg white and set aide for a further 30 minutes.
Heat the butter in a pan then remove the chicken from the marinade and fry in the butter until browned and cooked through (about 20 minutes). Use a slotted spoon to transfer the chicken to a warmed dish then add the onion to the pan along with 2 tbsp additional butter. Fry until soft (about 6 minutes) then add the chopped olives, parsley, lemon juice, garlic, paprika, sugar and chilli powder, Fry for 3 minutes then return the chicken to the pan. Stir in the whole olives and nuts then fry for 3 minutes more, or until heated through.
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