Sunday, June 2, 2013

Tagine Chicken Moroccan Style Stew

Moroccan style tagine chicken (Apricot and Cilantro flavored) stew using Alfez sauce and the Emile Henry Flametop Tagine.  Another ONE DISH wonder tonight...and I love simple and single pot cooking for sure.  The tagine is a great vessel for this purpose and we just don't use it enough.  Served up in a EH Roaster.

  • 3.5 LARGE Chicken Breasts (free range if available)
  • 1 1/2-2 Cups Chicken Broth (low sodium)
  • 1 Jar (11.5 Oz.) Alfez Tagine Sauce (available at World Market)
  • 3-4 Stalks Celery
  • 1 Medium Red Bell Pepper
  • 10-12 Small Yellow Potatoes
  • 1 Medium Vidalia Onion
  • 12-20 Baby Carrots

  1. Fire Up the Big Green Egg (for this recipe I partially par-boiled the veggies because we were in a hurry) and insert plate setter legs up; bring up to 350 degrees F.
  2. EVOO in bottom of Tagine
  3. Chop Veggies and Chicken into approximately 1" cubes
  4. Dump Veggies into Tagine
  5. Add Chicken Broth
  6. Cover with Chicken chunks and cover Tagine
  7. Place on Egg for 30 minutes.  Check chicken, do not add sauce until chicken is 80-90% cooked.
  8. When Chicken is to temperature, dump in Sauce and Stir.
  9. Return lid on tagine and cook another 15 minutes.
  10. Remove and serve from Tagine to plates.

POST DINNER HINT:  Reduce chicken broth to 1 cup and you could go as much as double on the sauce for total perfection...