Having not cooked for the last couple of weeks I was very tempted by a recipe that I found a couple of weeks ago for chicken baked with oranges, cinnamon and Moroccan spices. Sounded lovely, smelled deeply fragrant and exotic. Ade was sniffing the air like an elongated Bisto kid when he got home.
Als, sweet chicken and roasted oranges are not that tasty – I wish I had stuffed plain, delicious roasted chicken breast into a soft, white roll with a smear of mayo and eaten it outside in the last of the sun, then polished off the oranges with the juice stickily running down to my elbows.
I hate it when a recipe disappoints, especially when the individual ingredients are so plainly perfect.
ChimesofFreedom
Don't give up just yet! Give Andrew Marr's (yes, politcal commentator Andrew Marr) Morrocan spiced lamb a whirl:
http://www.bbc.co.uk/food/recipes/database/moroccanspicedlamb_73386.shtml
A little tip (1): I used the ingredients with cubed lamb and slow cooked it in a low oven. I served it with couscous rather than bulgar wheat, but spuds would do just as nicely. Don't bother with dates if you don't want it too sweet.
A little tip (2): I also put two quartered pickled lemons (from Sainsbury's) in. Added a nice aroma.
A little tip (3): I'd never used harissa paste before - it adds heat so use "to taste" (you can always add more, but can't take any out!).
Happy scoffing.