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Chicken and Veggies tonight - One Dish
thebtls
Posts: 2,300
Chicken and veggies on the Big Green Egg; cooked using the Tagine at 400 degrees for 60 minutes...to perfection.
Ingredients
2 boneless chicken breasts
2 medium tomatoes
5 medium carrots
1 green pepper
1 red pepper
(I FORGOT THE ONION !!)
2 potatoes
Seasoned Salt
Fresh Ground Pepper
Paprika (to taste)
Parsley (to taste)
EVOO
1.5 Cups Chicken Broth
Capers (to taste)
Preparation
Slice potatoes, carrots, tomatoes and peppers and layer on top of chicken. Pour EVOO in bottom of Tagine, spice to taste cover and cook. You have an amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). DO NOT PEEK DURING COOKING!
See more information on Tagine cooking and recipes on my blogsite!
Ingredients
2 boneless chicken breasts
2 medium tomatoes
5 medium carrots
1 green pepper
1 red pepper
(I FORGOT THE ONION !!)
2 potatoes
Seasoned Salt
Fresh Ground Pepper
Paprika (to taste)
Parsley (to taste)
EVOO
1.5 Cups Chicken Broth
Capers (to taste)
Preparation
Slice potatoes, carrots, tomatoes and peppers and layer on top of chicken. Pour EVOO in bottom of Tagine, spice to taste cover and cook. You have an amazingly flavorful one dish meal; 90 minutes from lighting the lump to the table (let rest for 10 minutes before serving). DO NOT PEEK DURING COOKING!
See more information on Tagine cooking and recipes on my blogsite!
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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looks real good!!!
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Thanks. This is quickly becoming my favorite weeknight cook...all ingredients in one pot, as it were, and done in an hour...always perfect and endless combinations of ingredients, pork, chicken, veggie combinations and spices...endless.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Looks good, I've never heard of or seen a Tagine.
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If you go to my blog and scroll down a few entries you will find a short course on Tagine (Tay-Jean).Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Nice Presentation!
I'll have to look into the Tangine method.
It looks very interesting and I bet the cooking tastes great.
Thanks for sharing.
Mitch's Oh Yeah! -
yea the wife said we should get a tangine...
does it work better after you dropped it :blink:
just kidding
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
...long memory...ha. Yes, the JB Weld adds a favor that is hard to describe...some day I'll graduate to a high priced Tagine.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Looks great! We really want to try cooking like that. Where did you get the Tagine?
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Sur La Table store in West Palm Beach, they also have a website. surlatable.com This particular version was something like $20...you will see them in the $40 -$175 range on the internet. This one works Just Fine! (if you don't drop it, see earlier posts on my blog).Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Thanks....I saw your posts about dropping it - I will try to avoid that part of the experience
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I suppose this could be done in a D.O.? Anyone know?
Looks good, btw.
RB -
There is a sur la table in Atlanta - which luckily we are still here visiting for a couple more days.
Will try to make it down and pick up the $20 one.
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