Olives and Oranges? Together? Sounds Risky.

And yet, somehow, delicious.

Tonight we made a citrus chicken tagine — not a real tagine, mind you, because I don’t own one (oh, Le Creuset, how I wish you were mine).  Ingredients: chicken, onion, broth, garlic, fresh-squeezed orange juice, cinnamon, ginger, olives, cilantro, parsley, orange segments, and lemon segments (& s+p, of course).

I left out a few ingredients — saffron, the Le Creuset of spices, red pepper (I rarely like its flavor when it’s cooked — but I adore them raw), so it was a bit soupy, but I think it turned out nicely nonetheless.

Here it is cooking in the pot:

bubble, bubble

And here it is on the plate:

Tuesday dinner

I served the chicken stew (that’s what I want to call it, though it was done in under an hour) over cous cous cooked in chicken broth.  On the side: a simple fruit salad of apples and bosc pears in the reserved lemon juice.

A light and refreshing supper, was Mr. O’s verdict.

And now, I’m off to find something pickled.

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