Gosh, I am totally lost and exasperated with our moving. I have moaned and groaned on this task that every time I finished packing one box it seems there’s another one to make. They are infinite. Oh for heaven sake, do we really have this much of stuffs? I sigh. Probably karma for some good things that I did, our annual family reunion came in as a gift this weekend: for it gave me and my husband a two-day break to do nothing but eat and chit chat.
One of the things I appreciate the most about this family event of ours is the décor: a 17th century five story bourgeois villa in between lavender fields and chestnut & black truffles plantation, indeed the most treasured of our family’s patrimony. And I tell you, on occasions like this I savor more the stories we share on the long table than the sumptuous meal served. Blame it on my frustrations of being a reporter. Hopping from table to table for the latest buzz; Cousin A, the meteorologist in the family just got an offer for a five-year job contract in
1 whole chicken cut in serving pieces
1-2 pieces of lemon preserved chopped
2 big onions sliced
1/4 cup of olive oil
half a stick of butter
half a cup of green olives
2 to 3 pieces of potatoes
2 teaspoons of tagine spice: curry, turmeric, cumin, etc
some fresh chopped coriander
1/2 a cup of chicken stock
Start by putting half of your olive oil and butter. Brown the sides of your chicken, set it aside. On the same casserole, put the rest of the oil and caramelize your onions. Put back the chicken and continue stirring. Add the spices and the preserved lemon. Add the potatoes and green olives. Put some salt. Pour the chicken stock. Simmer over low fire for about an hour or until chicken is tender and soft. Top it with chopped coriander.
My other chicken recipes:
Chicken Curry Pizza