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Tagine One-Dish Chicken Dinner 


  • bone-in Chicken Breast
  • Whole Tomatoes, sliced or Option: 14-16oz. whole peeled canned tomatoes
  • Chef Paul Prudhommes Poulty Magic
  • Carrots
  • Green pepper sliced
  • Red pepper sliced
  • Sweet Onion Chopped
  • Potatoes - chopped to bite size pieces
  • Fresh Ground Sea Salt to taste
  • Fresh Ground Pepper to taste
  • Paprika to taste
  • Capers to taste
  • Extra Virgin Olive Oil
  • 2 cups Chicken Broth

Temperature: 400 ° F


A Simple dinner of chicken and veggies on the Big Green Egg, ala Tagine. Cooked indirect (using the plate setter) at 30-400 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 left over veggies. 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 cok with no peeking. 5. Cook for 60-75 minutes, remove and let rest with Tagine lid in place for 10-15 minutes. Learn more on the Big Green Egg and view other recipes at http://bigtsbge.blogspot.com/

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