Chicken, Green Vegetable, and Potato Tagine

20th February, 2017 - Posted by ksenior - No Comments



2 lbs. boneless skinless Chicken Breasts

2 cups collard greens

1 head of broccoli, cut into florets

2 Idaho potatoes, halved and cut into 1” pieces

1 yellow onion, sliced

Gustus Vitae Taste of Cypress



Extra Virgin Olive Oil


In the bottom of the Emile Henry Tagine, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Liberally season the chicken with Gustus Vitae Taste of Cypress. Put the chicken thighs into the oil and brown on both sides, about 5 minutes each side.

Add all of the vegetables to the Tagine and season with salt, pepper and 1 tablespoon of Taste of Cypress.

Using tongs, move the chicken pieces to the top so it is resting on the vegetables.

Place the lid on the Tagine and lower the heat to low. Cook on the stove for 1 hour.


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