It is the depths of winter here in Oz, so it is good weather for soups, stews, roasts - and tagines! Way back in March, I printed off a recipe for Chicken Tagine with Fresh Dates and Lemons, but have only come to making it now, motivated by the chilly weather.
What's not to like about this tagine? It's pleasantly spiced, it contains dates and olives, and it is a sunny yellow colour from the turmeric in it:
Sweet and spicy are balanced by sour from fresh lemons and preserved lemon, and the dish is served sprinkled with coriander for extra flavour.
I served my tagine in a non-traditional manner with vermicelli noodles because I had stacks of them left over from a couple of unrelated projects. These noodles were perfect to soak up all of that delicious lemony yellow sauce.
This tagine is sunshine in a pot - what we all need during the grey, cooler months.
YUM...and a good way for me to use up my preserved lemons from WWDH! This dish looks perfect, winter or not. :-)
ReplyDeleteHi Cakelaw , It's hot here in Louisiana , this dish looks so delicious I am making it soon .
ReplyDeleteNice meeting you and thanks for visiting , come again soon .
Nee
We're in the heat of Summer in our neck of the woods, Cakelaw but, I sure wouldn't mind "slurping" a bowl of that Chicken Tagine!
ReplyDeleteThanks so much for sharing...
This does indeed look perfect for winter. I love the sweet and savoury mix too - I haven't experimented much with tagines, but I really should as I think I'd like them.
ReplyDeleteThis is one of my favorite fall/winter dishes!
ReplyDeleteEven though it's summer here, we've had unseasonably cooler temps. Tasty motivation!
ReplyDeleteChicken Date and Lemon Tangine sounds perfect any time of year...I need to learn how to make this. Tangines always scare me for some reason but that's silly because roasts don't scare me at all and it's basically kind of the same idea. Forward march!! Yours looks wonderful.
ReplyDeleteApparently I liked this one so much I commented twice...lol.
ReplyDelete