At home this morning, living a Travelife, I woke up at 5 AM and the first thing that came to my mind, for some reason, was the idea of making a chicken tagine.
I guess food has been on my mind since yesterday, as I’ve been thinking about possible menus for the sit-down dinner that Mr. Jaded and I are hosting at his home as a farewell for an ambassador, right after New Year.
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A TASTY CHICKEN TAGINE
The chicken tagine is a Moroccan dish that can be ever so tasty when done well.
And I woke up thinking of making one with a thick sauce, lots of olives, and also lots of preserved lemons.
I decided I would make it in my Le Creuset tagine and then serve it in this beautiful handcrafted blue and gold tagine serving dish that I’d brought back from my last trip to Morocco.
JUST ONE PROBLEM
There was just one hitch.
I’d run out of preserved lemons, as I make my own preserved lemons for tagine and salads, and I’d used up the last batch on a very successful tagine dinner I’d hosted for some friends recently.
It takes at least three weeks to properly preserve lemons, and here I was practically salivating over a really delicious tagine.
I don’t know any other place to have a better tagine in this city, other than at my own home, because I preserve my own lemons and I don’t scrimp on ingredients. I’d tasted many tagine on my last two trips to Morocco, but I realise I like the way I make it the best.
But this just means I’ll have to wait until early next year to cook a tagine, just because the preserved lemons won’t be ready, and preserved lemons are crucial to the kind of tagine I like.
So tomorrow, I’m heading to the organic market to buy a bunch of lemons to preserve, so that I can host another tagine dinner for my friends as soon as possible, on just another wonderful evening in my never-ending, and never-endingly eventful Travelife.