....................................TAGINE

thebtls

I LOVE making ONE DISH MEALS and my Tagine is just the implement to make this possible.

Tonight it was Chicken and veggies on the Big Green Egg ala TAGINE; cooked at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection.

You get an amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). This recipe serves 2 a large one-dish meal with ots of leftover veggies. Add more chicken to serve 3 or 4.





Ingredients
2 bone-in Chicken Breast
2 Whole Tomatoes, sliced
Option-14-16 oz. Whole Peeled Canned Tomatoes
Chef Paul Prudhommes Poultry Magic
5 Carrots, quartered
1 Green pepper sliced
1 Red pepper sliced
1 Sweet Onion Chopped
2 Potatoes – Chopped to bite size pieces
Fresh Ground Sea Salt
Fresh Ground Pepper
Paprika (to taste)
Capers (to taste)
EVOO
2 Cups Chicken Broth



Preparation
1. Slice and quarter carrots and place in bottom of Tagine on a few tablespoons of EVOO (keeps the chicken from sticking to the bottom.
2. Rub chicken breasts with Poultry Magic and place on carrots.
3. Chop potatoes, tomatoes, onion and peppers and layer on top and around the chicken breasts.
4. Pour chicken broth into Tagine and add capers and paprika, salt and pepper to taste, cover and cook with no peeking.
5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes.

KEEP ON EGGIN'




My RETIRED ORIGINAL TAGINE...JB WELD AND ALL



A tagine or tajine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

BENTE

wow tony that looks great!!!!


i was wondering if you got rid of your jb weld tangine.. looke like you still can use it

thebtls

Yes my wife sold it when she moved up to Missouri. You can get them for about $25 at Sur La Table online.

RU Eggsperienced

Tony, Looks terrific. Ceramic oookware in a ceramic cooker.. Thanks for sharing your unique cooks with everyone!!

BENTE

i bought a paella pan thought i was going to be a "Paella King"........ i have used it twice once in the oven and once in the egg :pinch: i think my wife will hit the moon if i bring one more thing in that i will not use often.. you use yours alot but i know me and it would not get a happy place if i got one it would get a dusty place :(

but i know where to find you if the wife ever says "hey honey look at this"


you do make some good looking grub with it tho

3Pedals6Speeds

Seems kind of like a dutch oven in a way. I wonder if the recipe's are directly transportable between the two?

thebtls

Well, you don't need a BGE to use a tagine you can do it in the oven too. However main advantage is how the condensate is kept in the vessel from the lid.