Moroccan Chicken Tagine

Can you believe it’s already almost Christmas again?? Personally, I am quite excited for my favourite season of the year – the lights, the smell of gingerbread, the food, the mood, everything about it basically. There are two reasons Christmas came to mind. First being that today I actually helped a friend start on making Christmas puddings. Yes, you heard right, we were making dessert for December 25th on the October 12th . Bizarre. But the pudding has to sit for around 8 weeks to fully allow all of the flavours to develop. Boy was it hard not to dig in to the gooey, raisiny, spice filled boozy mess. My mouth is drooling just thinking about it.
Second being today’s recipe. In recent years, my brother and I had decided to give our family & close family friends group excursions as a Christmas present (makes it sooo much easier and the outings are super fun). A few weeks ago we finally organised our last years gift – an evening/dinner/drinks on a small ferry in the middle of the Rhine. What flavour packed dish is better made in advance (30 year old boats sadly don’t have cooking facilities) than a tagine or a chilli? We opted for the more “exotic” of the two which went down extremely well.

Moroccan Chicken Tagine


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Pass the Parcel

How many epic birthday parties did you have as a child? They were the event of the year with endless cake, balloons, magicians, games and most importantly presents. Did your parents also go overboard with the motto: the more the merrier? Not only was the entire class usually invited, but also family friends with children of a similar age. Now calculate how many presents and cake that results in? A LOT! Aside from the obligatory goody bags, one of the best parts of these parties were the games: musical chairs, water balloons, the knife and fork chocolate game (secretly I actually want to play this again… maybe tipsy…. that might increase the entertainment factor), hopscotch, hide and seek, jump rope, capture the flag and pass the parcel. The latter was great. Despite the small probability of actually having the parcel in your hands when only one layer of wrapping paper was left between you and the prize, adrenalin was still pumping every time it was your turn to unwrap. Unwrapping parcels, presents and posted packages remains exciting to this day, even if you think you know what to find inside. I’m sure you have even all wrapped up a present for yourself and placed it under the Christmas tree at least once in your life…. or maybe that’s just my brother. But it proves the point. Things in parcels are exciting. So why not serve food in parcels as well? Not only is it a great way to develop the flavour while cooking, but it also almost always impresses the guests. Here is my latest attempt:

Salmon, Cranberry and Couscous Parcels with Caramelised Onions

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Couscous Salad with Chicken, Pomegranate and Rocket

The essence of this salad is in the pomegranate seeds. Add those crunchy sweet pops to anything and its taste will magically transform to a gourmet level. Ok not quite, but almost. I really only discovered the diversity of pomegranate when in a beach club in South Africa. They had a pomegranate mojito. It was amazing. Best mojito ever.


Warm Couscous Salad with Chicken, Rocket and Pomegranate seeds

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