Sunday, February 07, 2010

Saturday tagine

This was the Bittman chicken-chickpea-vanilla tagine. I toasted the spices first to add some extra oomph.

We ate it with flatbread and some eggplant puree (eggplant roasted in the peel, then pureed with olive oil, salt, lemon juice, and a bit of chipotle tabasco).

mmmm, ooomph!

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