Cinnamon chicken tagine

Cinnamon chicken tagine

For Valentine’s Day, I received three gifts from my gorgeous partner-in-crime JD. First, a flower garden he cultivated in the backyard at 6AM in the morning of Valentine’s Day.

JD and Dolly's Valentine's Day Dinner

Second, a Jamie Oliver-inspired candlelit dinner for two in our kitchen (he cooked 3 dishes in 30 minutes!) and last but not the least, a huge gift-wrapped box. Inside was an orange tagine.

Orange tagine

What a lucky woman I am, I know! That’s why I try my best to feed him well. For our first tagine meal, I could have made a chicken tagine with apricots but changed my mind and used Marion Grasby‘s recipe of cinnamon chicken tagine. It is a simple recipe and I had enough prunes left in the cupboard. I didn’t have saffron though and there is no substitute for it as I learned by googling later.

Orange tagine

The dish turned out well even without the expensive spice. The thick sauce from the prunes and the flavor from the cinnamon stick made this dish intensely rich and aromatic. And the meat is so tender! I could have added some potatoes and carrots to absorb all those saucy goodness.

Cinnamon chicken tagine

You can find Marion’s original recipe here.


About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

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