Tagine Chicken Moroccan Style Stew

NEW RECIPE TONIGHT !!!

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.

Ingredients

• 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

Directions

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...

Chicken Kabobs and the Emile Henry Newsletter

GREAT QUICK SUPPER TONIGHT AND A SURPRISE FEATURE IN THE EMILE HENRY NEWSLETTER FEATURING KABOBS AND LITTLE OL' ME. 

 

The Raws

• 2 Large Chicken Breasts (free range),
• 1 Large Red Bell Pepper,
• 1 Whole Fresh Pineapple
• Emile Henry Kabob Tray

Directions

1. Chuck all ingredients into 1-11/2" pieces
2. Stab with dual rail kabobs
3. Light Rosle Kettle Grill (and Kingsford Charcoal) to about 350-400 degrees
4. Place kabobs on rack, rotate 3 times a quarter turn
5. Remove and serve

The Pineapple juice and red pepper makes up for not using any marinade or spice on the chicken!

Received a great surprise in the mail last week.  The May/September edition of the Emile Henry France newsletter-Tastes and Colours in the Kitchen has a half page 'Kebab' feature featuring me and a few comments about cooking kabobs.  Quite an honor to be referred to as "Chef"...a piece of the article follows.

Awe Shucks...

 

Disclaimer: I receive NO compensation from any company or advertising or support for my blog.  Occasionally I do receive requests to review grilling equipment, of which I do, objectively for which I acknowledge at the bottom of my blog. 

 



Chicken and Egg Noodles on the Wok

Now THIS is NOT a Memorial Day Classic...we had no company and no buns, brats or hamburgers so we fired up the BGE and Wokked up our dinner; hey, at least we cooked out!
Found a Chicken Capri Pasta recipe one evening that looked good so while typing up the recipe I set out to find out what 'Capri' had to do with it...unable to find a logical tie to the use of the term ‘Capri’ I dumped it and started over.  Since I often take my hunger queues visually my ideas start very often based on a picture from a magazine, recipe book or online.   After dissecting the original recipe (it was a little boring) this dish was born; I guess it’s now an original, simple, fast and tasty.  This is easily scalable for serving a larger crowd but most importantly is the versatility it offers to mess with the ingredients e.g. substituting Shrimp for Chicken, changing noodles to pasta, mixing up the veggie combination; adding or subtracting spices et al. 

The entire thing can be fixed in a Emile Henry Ceramic Wok, including boiling the egg noodles...amazing cookware!

Ingredients (Serves 4)

        4 - Medium Boneless skinless chicken breasts, cut into strips &/or chunks  (Organic)
€        4 - Medium Green Onions, chopped fine
€        1 Large - Orange Bell Pepper, cut into strips
€        14 Oz. Bag of Frozen Baby Broccoli florets (2 cups)
€        10 oz.- Garlic Cooking Crème
€        4 Servings - Hong Kong style Egg Noodles (boiled until done and drained)
€        ¼ Cup - Shredded Parmesan Cheese
€        Celery Salt and Black Ground Pepper (to taste)

Directions

1.    Fire up Egg on direct and cook chicken (salt and pepper to taste) and onions in a EH Wok in EVOO until it is near completion then stir in the peppers and stir continuously until they are crispy tender. 
2.    Stir in broccoli and cook until heated through then add the cooking crème; cook and stir until all contents are heated through.  Serve over Egg Noodles with a sprinkling of finely shredded Parmesan cheese.