Mosli Dgeg

Submitted by:
Amir Bahri, Sfax, Tunisia
Materials engineering

Image Source: Author


8 chicken pieces (drumsticks, breasts, thighs)
1/2 cup sliced onions (either red, yellow, or scallions)
1/4 cup olive or vegetable oil
​2 teaspoons turmeric
1 teaspoon paprika
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder (optional)
5 garlic cloves, minced
2 tablespoons tomato paste
1 litre of water divided
3 medium potatoes
3 tomatoes
3 green peppers (if you like spicy food, you can use jalapeńos)
2 rosemary sprigs
1 tablespoon red pepper flakes
Tunisian baguette

1. In a bowl, place the chicken and season it with the turmeric, paprika, salt, black pepper, chili powder, and crushed garlics. Set aside.

2. In a large skillet, sauté the onions in the oil on medium/high heat. Once the onions are wilted, place the seasoned chicken pieces on top of the sautéed onions. Add water (approx. 250 ml).

3. In a small bowl, whisk the tomato paste and some water until the tomato paste is diluted. Pour on top of the chicken and cover the skillet. Reduce heat to medium. Let simmer for 15-20 min and keep adding water as the water in the skillet starts to evaporate.

4. While the sauce is simmering, cut the potatoes into large wedges or slices, and the tomatoes and peppers in half.

5. Add the potatoes first. When the potatoes are almost done, add the tomatoes, the peppers, rosemary sprigs, and red pepper flakes. Cover and reduce to low heat. Cook until the potatoes and the chicken are all done.

6. To serve, in a deep dish place the sauce (about 3/4 of a cup), a piece of chicken, potato wedge, 1/2 of a tomato, and a pepper. Serve with slices of Tunisian baguette.

Have fun!


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