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:
And here it is on the plate:
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.