Tunisian Chicken with Onions, Peas, and Parsley

Name: Tunisian Chicken with Onions, Peas, and Parsley
Yield: 4 to 6 servings
Ingredients: One 3 1/2-to-4-pound chicken, cut up into 8 pieces; Salt and freshly ground pepper to taste; 4 tablespoons olive oil; 4 medium onions, peeled and diced; 4 large cloves garlic, chopped; 1/2 tablespoon honey; 1/2 teaspoon ground cinnamon; 2 bunches of fresh Italian parsley, finely chopped; Juice of 1/2 lemon; 2 tomatoes, peeled and diced; 2 cups chicken broth; 1 teaspoon tomato paste; 1 pound shelled fresh or frozen peas

December 9, 2011

Like many other communities in France, the town of Annecy had few Jews living there until the late 1950s. Then, one day, the town’s mayor assembled the Catholic archbishop, the head of the Protestants, and the leader of the tiny Jewish community, who happened to be my relative Rudi Moos (see page 3), and asked them to welcome emigrants from North Africa. Rudi sponsored about forty Moroccan, Tunisian, and Algerian Jewish families and built a synagogue in this town that had none. Cécile Zana and her husband were one of these families. They left Tunisia and went first to the Congo, and then, in 1968, to Annecy, where they live today. And, perhaps not surprisingly in this small Jewish world, Cécile’s daughter married Rudi’s grandson. Cécile showed me how to make this delicious spring dish with lots of parsley and peas.

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