Recipe

Tunisian Roast Chicken on Polenta

Every Week We Deliver Everything You Need To Cook Amazing Meals

Tunisian Roast Chicken on Polenta

All that slow cooking the faster way with this oven-roasted chicken with blushed tomatoes and caramelized brown onion, a spicy warm and fragrant Tunisian chunky tomato sauce and creme fraiche polenta.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 5g x DD Spice Mix - baharat
  • 40g x Soy Paste
  • 150ml x Chunky Tomato Sauce
  • 150g x Cherry Tomatoes
  • 1 x Onions - cut into chunks
  • 10g x Italian Flat Leaf Parsley - chopped
  • 100g x Polenta
  • 80ml x Sour Cream
  • 10g x Butter (from your pantry)
  • 1 cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 10g x DD Spice Mix - baharat
  • 80g x Soy Paste
  • 300ml x Chunky Tomato Sauce
  • 300g x Cherry Tomatoes
  • 2 x Onions - cut into chunks
  • 20g x Italian Flat Leaf Parsley - chopped
  • 200g x Polenta
  • 160ml x Sour Cream
  • 20g x Butter (from your pantry)
  • 2 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Mariella's Tip

Don’t put food in a cold pan - When you put meat into a cold pan, the meat is going to release moisture as it heats, by preheating the pan first, you’re giving your meat a nice searing which holds in all those yummy juices.

Step 1 - Roasted Chicken and Tunisian Sauce

Season your chicken leg quarters on both sides with salt and pepper and rub with olive oil. Place skin-side down on an oven tray and pop into the oven for 35-40 minutes to roast, flipping them over halfway through. For the last 10 minutes of cooking add your cherry tomatoes and chunked onion. Meanwhile, heat a large casserole pan over med-high heat then add your DailyDish Spice Mix, soy paste and chunky tomato sauce and heat it through for 4-5 minutes. Taste and season with salt and pepper and mix through your chopped Italian flat-leaf parsley.

Step 2 - Sour Cream Polenta

Place a large saucepan on the stove over high heat with half your butter. Add your boiling water and a pinch of salt. When the water comes to the boil, slowly and steadily add your polenta while stirring constantly with a wooden spoon or whisk, until it cooks and absorbs the water. Once all your polenta has been added, reduce your heat to low-medium and cook for 6-8 minutes while still stirring. If it gets too dry during cooking, add small amounts of water at regular intervals. Remove from the heat when done and fold in your remaining butter and sour cream. Taste and season to your liking with salt and pepper. Set aside till later. Your polenta will start out as yellow grains with white flecks but will be more translucent and soft when done.

To Serve

Divide your sour cream polenta amongst your servings then top with your roasted chicken, vegetables and tunisian sauce.