Chicken Tagine - summertime version

Lemon Chicken Recipe - with Basil and Garlic

It's summer, and things tend to grow in the summertime! Had an abundance of basil and cherry tomatoes, and chicken that needed to be used....tonight. Rather than BBQ, I opted for some Chicken Tagine!

How to make:

Start by lining the tagine with the sauce, and placing the raw chicken on top .

lemon basil sauce - (PRE cook)

• 1/4 cup juiced lemon
• 8 peeled garlic cloves
• 1/4 cup fresh basil (I use double b/c my hubby likes it *strong*)
• 1/3 cup olive oil

Cook on low (setting 2) for 35 minutes on the stove top. Cook the side dishes while you wait!

Roasted cherry tomatoes AND CHEESY BREAD

Here's some really awesome roasted garlic bread. Cut it up on place on toaster oven like so (see below). The bread slices on the left are simply lined with EVOO. The ones on the right have sliced cheddar and a pinch of garlic salt (Lawry's is king).


Cherry tomatoes are amazing in summertime, especially since they grow so well during the summer. Line the foil with olive oil and simply roast in convection oven for 10 minutes on 400. Melt in the mouth.

Roasted garlic potatoes

I like the golden potatoes, but red or russett work well.

1. Cut/dice 2 potatoes (or the desired quantity)
2. Line tray with foil
3. add olive oil
4. sprinkle garlic salt
5. cook on 425 for 25 min or until desired crispiness is reached

Lemon Basil Sauce - Topping

Take the chicken out of the tagine when it's done cooking. Set on plate.

Using your immersion blender, apply it to the cooked basil-garlic-olive oil mixture in the tagine until it's nice and frothy. About 30 seconds. Pour over chicken. Sauce tastes great over the potatoes too.

lemon basil chicken - the finished product!