Saturday, August 1, 2009

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'