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.
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.
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.
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.
You can find Marion’s original recipe here.