Sweet Potato & Bill Nighy Love
Bill Nighy, in The Observer today, loves the very things I love about London:“I love studying the plane trees. They overwhelm me. As you get older you feel you need to pay more attention to what is around you and relish it. I’m greedy for beauty.” He concedes that his perfect day is really “wandering about London on my own. I built my life around not being in a hurry.”
And in the evening? “In the evening I like to eat in an Indian restaurant on my own and then go home and watch football matches.”
It's the plane trees. It really is. And wandering. And curry. Okay, yes, even the football.
The recipe is one I made up this week (drawing heavily on basic tagine recipes of those who've gone before).
Chicken and Sweet Potato Tagine
Chicken thighs
1 sweet onion, diced
1 TBS Olive oil
3-4 cloves garlic, crushed or chopped
2-3 sweet potatoes, chopped bite-sized
1 tsp cinnamon
1 tsp ginger
1.5 tsp ras al hanout
Pinch saffron
1 tsp salt
1 tsp freshly ground Madagascar pepper
Chicken broth to cover
1 TBS honey
.5 cup saltanas
.5 cup chopped figs
Sear the chicken thighs in oil, then set aside. Sauté the onions until soft and brown, adding the garlic and sweet potatoes towards the end of that process. Return chicken to the tagine, and add spices. Add honey and enough broth to cover ingredients.
Bring to a boil, then lower heat and simmer a long time. Add fruit 5-10 minute before serving.
Serve over couscous (or, for the gluten-averse, quinoa or rice).
This entry was originally posted at http://lapin-agile.dreamwidth.org/122654.html. (There are
comments.)
And in the evening? “In the evening I like to eat in an Indian restaurant on my own and then go home and watch football matches.”
It's the plane trees. It really is. And wandering. And curry. Okay, yes, even the football.
The recipe is one I made up this week (drawing heavily on basic tagine recipes of those who've gone before).
Chicken and Sweet Potato Tagine
Chicken thighs
1 sweet onion, diced
1 TBS Olive oil
3-4 cloves garlic, crushed or chopped
2-3 sweet potatoes, chopped bite-sized
1 tsp cinnamon
1 tsp ginger
1.5 tsp ras al hanout
Pinch saffron
1 tsp salt
1 tsp freshly ground Madagascar pepper
Chicken broth to cover
1 TBS honey
.5 cup saltanas
.5 cup chopped figs
Sear the chicken thighs in oil, then set aside. Sauté the onions until soft and brown, adding the garlic and sweet potatoes towards the end of that process. Return chicken to the tagine, and add spices. Add honey and enough broth to cover ingredients.
Bring to a boil, then lower heat and simmer a long time. Add fruit 5-10 minute before serving.
Serve over couscous (or, for the gluten-averse, quinoa or rice).
This entry was originally posted at http://lapin-agile.dreamwidth.org/122654.html. (There are
comments.)