Tagine recipe - a burst of flavor baking can never deliver!
Thanks to the Tagine I never bake- it's just not necessary with such an amazing device, especially when I've got frozen solid poultry that we're somehow supposed to eat within the next hour. In fact, frozen chicken comes out even better with this bad boy- no need to defrost!
Chicken tagine recipe
Tonight's dinner was a succulent Lemon-Basil-Garlic Chicken.
Requirements:
1 tagine
2 lemons from a tree (not the kind that go 'poof' when you cut them)
5 whole cloves of garlic
a shit-ton of fresh basil (OR, 4 sprigs fresh rosemary)
2 chicken breasts (preferably frozen!)
optional: 1/4 cup olive oil
How to do it:
squeeze/juice your lemons
add all the basil (or rosemary), creating a "bed" for chicken to cook on top of
add chicken. bury garlic in there somewhere.
cook on 'low' for 1 hour.
The best part: remove chicken from tagine. take your immersion blender, and blend everything together, creating a 'gravy' or 'dip'. Use as a side-dip for your chicken (or top off on chicken)
Some favorite side dishes include:
Steamed Spinach (4 cups of spinach steamed in 1 cup of chicken broth is awesome, and good for 2 people)
Seasoned garlic potatoes: 2 totally diced up GOLD potatoes; olive oil, garlic salt & dried herb (either basil or rosemary, whichever you didn't use above) & COAT potatoes-shake in ziploc bag or toss in bowl- cook on foil lined cookie sheet in oven or toaster oven, at 425 for 20 minutes (or until golden color).
A family favorite.
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you've been holding out on me. I'm intrigued by the Tagine!
ReplyDeleteAwesome!! We got a mini convection oven for Josh's bday in January, and our full size oven in this rental is crap so we've pretty much been using that exclusively for the last couple of months.
ReplyDelete