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January 24, 2007
Chicken Tagine
Here's what I made the other night.
I started out with a recipe for Chicken Tagine with Olives and Preserved Lemons, but I made a bunch of changes, adding lots of vegetables, changing the spices, and using rice instead of couscous.
The cut-up veggies reminded me of a brightly colored Easter egg.
The preserved lemons and the olives were bright and shiny. We found the preserved lemons at our favorite little Middle Eastern store in the Strip District. I hadn't had a chance to use them before, but they're wonderful--like an exoticly perfumed lemon, missing some of the sourness.
Then out come the exotic spices...
And finally...
Eating this reminded us of being in the Latin Quarter in Paris--walking down a narrow alley, we heard a woman shouting "Couscous! Couscous!" and found ourselves walking into a teeny hole-in-the-wall Moroccan restuarant, Chez Momo and eating some of the best food we had in Paris.
cooking stuff | By Tim and Jo | 10:29 PM
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