I bought the tagine when I was getting ready to go on a trip and would need to prepare my meals using the usual hotel microwave and refrigerator. I imagined cooking with the tagine would at least make my meals a little more interesting than the usual microwaved bowl of food.
In my hotel room, I made a tomato and chicken tagine and served it with a microwaved sweet potato. The resulting dish tasted better than just microwaving the ingredients in a bowl. The lid seems to let just the right amount of steam escape to concentrate the sauce to deepen flavors, yet keep the dish moist. The addition of a high quality olive oil provided a warm savory flavor to the tangy and velvety tomato sauce.
Microwave Chicken and Tomato Tagine
1/2 tomato, diced
1/2 organic chicken breast, diced
1 teaspoon olive oil
1 squirt of water from sports bottle (hay, I was traveling)
Salt and pepper to taste
- Place half of the tomatoes in the tagine. Then place the chicken in the dish and top with remaining tomatoes. Add the remaining ingredients.
- Place lid on "Stone Wave" and place in microwave. It is helpful if you have a microwave safe plate under it as it has the tendency to boil over a bit. Microwave on high for about 5 minutes, depending on the power of your microwave. Serve with microwaved sweet potatoes. Serves 1 small portion.
I am considering buying this larger version from William Sonoma to use at home so that I can make enough for my whole family at once. But the smaller Stone Wave version worked perfectly to feed just me safe meals while I stayed in a hotel.
How do you deal with your food allergies when traveling?