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!

Tagine Recipe - lemon basil garlic chicken

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!

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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.