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Tunisian Gnaouia Recipe

Tunisian Gnaouia Recipe

5 from 1 vote
Gnaouia, gnawia, or marqet gnaouia is also commonly called gnaouia marsaouia. This okra stew, which is an integral part of Tunisian food, is originally from La Marsa.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: Tunisian
Calories: 191
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces chicken thighs or drumsticks for example
  • 2 onion chopped
  • 4 cloves garlic pressed
  • 24 oz. okra
  • 8 tablespoons tomato paste
  • 2 tablespoon harissa
  • 2 tablespoon tabel karouia or a mixture of coriander, caraway and paprika
  • 8 tablespoons olive oil
  • Salt
  • Pepper

Equipment

  • Large Pot
  • Wooden spoon or spatula
  • Tongs
  • Ladle
  • Cutting board
  • knife
  • Measuring Spoons
  • Measuring Cups

Method
 

Heat the olive oil in a large pot over medium heat.
  1. a. Place the pot on the stove and turn the heat to medium.
  2. b. Allow the oil to heat up for about 1-2 minutes until it shimmers.
Add the chopped onions and pressed garlic to the pot.
  1. a. Gently place the chopped onions into the pot.
  2. b. Scatter the pressed garlic over the onions.
Sauté the onions and garlic until they turn translucent.
  1. a. Stir the onions and garlic with a wooden spoon.
  2. b. Continue sautéing for about 3-4 minutes until they become translucent.
  3. c. Make sure to stir occasionally to prevent burning.
Add the chicken pieces to the pot and cook until browned.
  1. a. Carefully place the chicken pieces into the pot.
  2. b. Allow the chicken to cook for about 5-6 minutes on each side until they turn golden brown.
  3. c. Use tongs to flip the chicken pieces.
Stir in the tomato paste, harissa, and tabel karouia.
  1. a. Add the tomato paste, harissa, and tabel karouia to the pot.
  2. b. Use the wooden spoon to mix the ingredients until well combined.
Add the okra to the pot and stir.
  1. a. Place the okra pieces into the pot.
  2. b. Gently stir the ingredients to distribute them evenly.
Season with salt and pepper to taste.
  1. a. Sprinkle a pinch of salt and a dash of pepper over the mixture.
  2. b. Adjust the seasoning according to your preference.
Cover the pot and let the mixture simmer.
  1. a. Place the lid on the pot.
  2. b. Allow the mixture to simmer for about 15-20 minutes.
  3. c. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if needed.
  1. a. Use a spoon to taste a small portion of the mixture.
  2. b. Add more salt or pepper if desired.
Once the chicken is cooked through and the flavors are well combined, remove from heat.
  1. a. Check the chicken to make sure it's cooked through (internal temperature should be 165°F or 74°C).
  2. b. The flavors should have melded together nicely.
Serve the Tunisian Gnaouia hot.
  1. a. Ladle the Gnaouia into serving bowls.

Notes

Pre-chop onions and garlic to speed up preparation.
Use a cast-iron pot for even heat distribution.
Experiment with different spice blends for personalized flavor.
Consider adding preserved lemons for a unique twist.
Use fresh okra for better texture.
Adjust harissa quantity based on spice preference.