As lamb supplies from the freezer start to run low, we opted for a chicken dish from Arabesque.
We speeded up the cooking process by cutting the chicken into small pieces. The onion was softened for ten minutes, with the usual cinnamon, ginger and saffron. Some water with the chicken to let it cook and absorb the flavours for half an hour. Then reduced with a little honey and a large handful of dates, the resulting sauce was thick.
Served up with some couscous and sprinkled with almonds this was a tasty tea, the chicken contrasted beautifully with the sticky dates. 8 says Mr M.
The next day Mr M dished up a vegetable tagine, no specific post for this one as it’s a repeat.