Chicken Tagine

Chicken Tagine Cooked up Perfect Chicken Tagine a week or two ago, which was nice, but decided to amp up the spices a little after comparing ingredients from various sources:

This batch used saffron soaked in a little water, a teaspoon each of ginger, paprika, cumin, turmeric, cardamom, a bay leaf, an ancho chilli chopped finely, and 2 cinnamon sticks. Opted for strips of lemon peel instead of the preserved lemon, as olives contribute sufficient salty tang. Intended to pop in some prunes about 15 minutes before serving, but forgot. However, did remember to toss in a cup of blanched almonds browned in a little olive oil.

Aubergine and Herb Salad Easter Bunny left a pouch of tri-coloured quinoa last week, so sought out an Ottolenghi recipe to put the new ingredient to use. Doubted that Quinoa and Fennel salad would ever see a repeat performance while squeezing all those little broad beans from their slippery skins, but might forget the effort involved over time. The result was delicious, as was the relatively simpler Aubergine with Herbs. Quinoa and Fennel Salad
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: