Tagine Chicken (One Dish Meal)

Chicken and veggies on the Big Green Egg ala TAGINE.  Cooked indirect (using the platesetter) at 370-400 degrees for 60 – 75 minutes...and it will be done to perfection. The results are one 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 leftover veggies.

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.

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.

Macaroni and Cheese with Ham on the Big Green Egg

Prep Time about 20 minutes, Cook Time: 45-60 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!

INGREDIENTS
• 1 Lb. Elbow Macaroni
• 5 Tbsp. Salted Butter
• 5 Tbsp. Enriched Flour
• 1 Tbsp. Corn Starch
• 1 ½ Tbsp. powdered Mustard
• ¼ Tsp. Cayenne
• 4 Cups 2% Organic Milk
• 1 ½ Tbsp. Pimentos
• 1-12 Oz. Can Evaporated Milk

• 2 Cups Monterey Jack and Mild Cheddar, shredded

• 1 Cup Sharp Cheddar Cheese, shredded

• ½ Cup Parmesan Cheese, shredded fine

• ½ Cup Sweet Onion, finely diced

• ½ Tsp. Paprika
• 1 ½ Tsp. Kosher Salt
• Fresh black pepper
• 1 Slice (approx. 12 Oz.) Baked ham, diced

TOPPING:
• 3 tablespoons butter and 1 cup Panko Bread Crumbs

DIRECTIONS

1. Preheat Big Green Egg to 325 – 350 degrees F (at the dome)

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot.
4. Whisk in the flour, cayenne, paprika, salt and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for 10 minutes making sure it is free of lumps.

5. Stir in the milk, evaporated milk, onion and paprika. Simmer for ten minutes then stir in 3/4 of the cheese & season with salt and pepper.

6. Fold the diced ham, pimentos and macaroni into the mix and pour into a 2-quart casserole pan.

7. Top with remaining cheese.

8. Melt 3 Tbsp. of butter in a sauté pan and toss the bread crumbs then top the macaroni with the bread crumbs

9. Place on indirect (plate setter legs down) and bake for 30 minutes. Remove from BGE and rest for TEN (10) minutes before serving.

Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

Spiessbraten or Schwenkbraten (pork steak German Style)

Tagine Chicken & Veggies

Chicken and vegetable stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill, prepare ingredients and 60 minute cook).

Ingredients
3 medium carrots, peeled and sliced in half lengthwise
2-3 Boneless Chicken Breasts (or any ½ Chicken, split or pieces)
2 Medium potatoes, peeled and cut in 1/4" thick rounds
1 large green bell pepper, cut in chunks
1 medium vidalia onion, sliced in ¼ “ rounds
2 medium tomatoes, sliced in ¼ “ rounds
4 cloves garlic, sliced thin
2 tsps ginger
½ tsp fresh ground pepper and Sea Salt (to taste)
2 tsps paprikaHandful of pitted chopped-minced black olives
10 tbsp EVOO (Extra Virgin Olive Oil)1 cup of Chicken Broth (or Substitute 1cup of water and ½ cube or 1 tsp chicken bouillon powder)
Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
2. Sprinkle all of the spices evenly over the top the vegetables. Spread your minced olives on top and then drizzle the olive oil allover.
3. Close your tagine and cook until your vegetables are tender; on indirect heat (approximately 330 degrees) on the BGE.
4. Cooking time will be about 60 minutes. Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.