Tuesday, 24 January 2012

moroccan chicken stew

All these vegetarianism - albeit excellently tasty and moreish vegetarianism mainly inspired by Saint Hugh of Whittingstall, does tend to make us crave flesh. I mean *obviously* I try to offset all this do-gooding goodness with pretty much entirely pate and veal-based lunches at work, but e'en so, e'en so...

We're also lacking ginger in our diet, which may account for Ana's cold, so what better way to inject a hearty dose of zippy Zingiber officinale into our systems, than by slathering some chicken in it, and stewing Moroccan-stylee. If you're idea of authentic Moroccan cooking can be found in the Nation's Favourite Middle-aged Ladies Monthly Cookery Magazine?

Top tip, don't follow my lackadaisical approach and consistently forget the gremolata, it really does give the whole thing an extra dimension.

moroccan chicken stew - Delicious, February 2008, p28

No comments:

Post a Comment