I’ve been through a few phases these past few years. First there was green curry … in chicken, prawns, with veggies – everything! And then came the red curry phase, *gulp*, I mean everything was red curried! Enter harissa paste. Yes, you guessed it, I just cannot get enough of this North African spicy paste. It’s amazing with lamb, butternut and dates, but it is truly magnificent in this harissa chicken tagine with chickpeas and apricots. Harissa forever!
Every day is a perfect day for a tagine, but on cold rainy days it is particularly delicious. This lamb and prune tagine has only a few ingredients that gives it a major flavour punch. The sweetness of the prunes compliment the rich lamb extremely well, while the white wine softens the meat and makes for a wonderful sauce to go with the couscous. I’ve said it a million times and I’ll say it again: if you don’t have a tagine yet, please invest in one … you will thank me for it. 🙂
When I have a quick cup of tea with my Ouma Verona during the week, the conversation usually revolves around food. Talk about a cooked leg of lamb, buttermilk rusks and apple tart leaves me fainthearted and hangry beyond belief. Not long ago my Ouma talked about the wonder of chicken cooked in orange juice. I just had to try it.
The weekend is creeping up on us, which means its time for slow food. With the weather we’ve been experiencing, I’m in no mood to leave the house – lazy days with good food is what I’m opting for.