A Dish with History:  Tunisian Chicken

February 1, 2011

History tells us that there was a community of Jews in the Maghrebi region of Northern Africa and Tunisia predating the Roman occupation. Some scholars believe it was founded as early as 586 BC. Most of Tunisia’s Jews made their living as farmers, cattle ranchers and tradesmen. Prior to the advent of Islam, the community was stable and grew to over 250,000 members.

However, under Islamic rule in 788, Jewish cities were attacked, property was confiscated, and huge taxes were imposed. In addition, the ruling imam demanded that a number of virgins be turned over to him for his harem each year in exchange for the safety of the remaining community. Some Jewish tribes fled the area, but in 793, a more favorable regime came to power and many returned.

In 1146, the ruling Islamic dynasty declared erroneously that Mohammed had taught that Jews had the right to freely practice their religion for 500 years. If at the end of that time, the Messiah had not arrived, they were to convert to Islam or lose their lives. This began an intense period of persecution that lasted until the Holocaust. Tunisia, as a property of France, was the only country in North Africa to be occupied by Germany during WWII, and in 1942, 100,000 Jews were ghettoized, forced to wear the yellow star, subjected to huge fines and the confiscation of property, some even sent to their deaths in forced labor camps.

Khaled Abdelwahhab, a Muslim citizen of Tunisia, is the only Arab ever nominated to Yad Vashem for the distinction of Righteous Among the Nations. As an official in the Tunisian government and a wealthy landowner, he rescued several Jewish families who were soon to be killed by hiding them on his farm until the end of the war. Not only did he keep them safe, he made sure that they had kosher food and were able to celebrate Shabbat (Sabbath). After the Holocaust, large numbers of Tunisian Jews immigrated to France and to Israel, and thousands more to Israel after the 1967 Six Day War. By 2004, there were only 1,500 Jewish people remaining.

Today, there are approximately 12,000 Tunisian Jews living in Israel. As they integrated into Israeli society, their delicious, spicy dishes have made a significant contribution to the culinary tapestry of the nation. Try this luscious chicken dish with couscous and fresh fruit on the side.

Tunisian Chicken

12 boneless chicken thighs 3 tbsp olive oil 1 medium onion chopped 1.5 tbsp grated fresh ginger 0.75 tsp cinnamon 0.5 cup orange juice 0.5 cup chicken broth Salt and fresh ground pepper to taste 12 dried apricots, halved 6 pitted prunes, halved 4 tbsp pine nuts 2 tbsp chopped fresh coriander

In a large fry pan, brown chicken on all sides in olive oil. Add onions and continue browning until onions are soft and translucent. Add ginger, salt, pepper, cinnamon, and liquids. Cover, reduce heat, and simmer for 30 minutes stirring frequently. Add additional broth as needed. Add dried fruits and cook an additional 15 minutes. Adjust seasoning and serve garnished with pine nuts and coriander.

Source: Recipe and article by Cheryl Hauer, International Development Director