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Tunisian Chicken with Roasted Spring Carrots

Tunisian Chicken with Roasted Spring Carrots

Tunisian Chicken with Roasted Spring Carrots


  • Tunisian Chicken

  • 4 “Airline” chicken breasts, or any other cut of chicken breast
  • 4 tablespoons extra virgin olive oil
  • 4 teaspoons paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh garlic, very finely minced
  • ½ teaspoon ground black pepper
  • 4 tablespoons lemon juice
  • 2 teaspoons salt
  • Olive oil (enough to line skillet)<

  • Roasted Spring Carrots

  • 20 baby carrots
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


Airline” breasts (breasts which include a portion of the wing, with the top ½-inch of wing bone removed) are a great way to zip up “everyday” chicken. If your butcher doesn’t carry them, any other chicken breasts will work just as well.

Marinate chicken:

Mix all ingredients and rub on chicken breasts. Best results are typically achieved 4-6 hours before cooking.   If marinating overnight works better for you, leave the salt and lemon juice out of marinade but remember to season the chicken with salt before cooking. Squirt a little lemon juice on the chicken right before serving…it will improve overall flavor and lend itself to the wine pairing.


Preheat oven to 400º. Allow chicken to come to room temperature.Place breasts, skin side down, in a very hot skillet lined with olive oil. Cook for5-7 minutes until skin has caramelized.  Carefully turn over breasts and cook for about 30 seconds. Immediately transfer breasts to a rack-lined pan and place in the oven. Cook for 10-15 minutes, or until chicken is completely cooked through.

Roasted Spring Carrots

You might consider making additional marinade to serve as a sauce for these carrots; just make sure it doesn’t come in contact with the raw chicken.

Preheat oven to 400º.  Toss carrots in olive oil, salt and pepper.  Roast on preheated pan at 400º degrees for about 10-15 minutes, or until soft. 

Serves 4

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