A last-minute post for this week’s dish. It’s been a busy few weeks and I’ve been home less than I’ve been away. I’m looking forward to having time to read and comment on other folks’ posts, as well as getting back to my Tuesday posts. I’ve really appreciated how easy our French Fridays picks have been lately, so I can at least keep up with the group.
This tagine was simple to put together and full of subtle sweetness – saffron, honey, and prunes, spiced with star anise, cinnamon, and a little cayenne for equally subtle heat. My just-before-dinner snapshot doesn’t do it justice, but it’s a lovely dish, too – the colours look beautiful on the plate.
I was happy to hear Dorie suggest that quinoa makes the best accompaniment for the tagine, as it’s my usual gluten-free go to for Moroccan-inspired recipes. I cooked mine in a mixture of water and chicken broth this time.
I’m looking forward to leftovers tomorrow. It’s the sort of dish that’s even better the second day.
You can find many other blogged descriptions of this week’s FFWD recipe here: Chicken Tagine with Sweet Potatoes and Prunes