Wednesday, July 30, 2008

One Dish Tagine Style Chicken on the Big Green Egg

Chicken and veggies on the Big Green Egg; cooked using the Tagine at 400 degrees for 60 perfection.

2 boneless chicken breasts
2 medium tomatoes
5 medium carrots
1 green pepper
1 red pepper
2 potatoes
Seasoned Salt
Fresh Ground Pepper
Paprika (to taste)
Parsley (to taste)
1.5 Cups Chicken Broth
Capers (to taste)
Slice potatoes, carrots, tomatoes and peppers and layer on top of chicken. 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 top (let rest for 10 minutes before serving). DO NOT PEEK DURING COOKING!