So now on to making something in this wacky clay pot!
1 whole chicken
3 pounds chicken pieces
salt and freshly ground pepper
2 bouquets garni (4 sprigs thyme, 2 bay leaves, 4 sprigs rosemary, 6 sage leaves)
1/2 cup olive oil
30 to 40 garlic cloves UN-PEELED (The unpeeled part because I did not read this and I spent 2o min peeling)
1 cup chicken broth as needed
Rub the lemon all over the chicken inside and out. Tuck one Bouquet Garni along with the lemon inside. Now heat the evoo in a skillet and saute the garli
c for a bit. Turn the whole chicken in the oil until lightly colored
Put the bird into the tagine and add the bouquet garni and cover with the lid. Pop it into a 350 degree oven for an hour check it after 30 to see if you need to add some broth.
Okay so I am not very good at reading directions... I did not
brown my chicken! (bad Becky, bad Becky) however it was an amazing chicken and The garlic cloves are wonderful spread on a whole wheat pita or bread of your choice.
a note about the sir la table tagine
So there is a major design flaw in this tagine.
When it's hot it is almost impossible to take the lid off! My brother-in-law made a modification that made all the difference! He added a wire to the top so I could have something to grab so I could get the lid off. I am not sure what Sir La Table was thinking with this one.